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Homemade Pistachio Butter Cups Recipe

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★★★★★

4.7 from 65 reviews

Delight in these Homemade Pistachio Butter Cups featuring a crunchy graham cracker base, luscious pistachio butter filling, and a glossy chocolate shell. Perfect for a decadent treat that beautifully balances nutty flavors and rich chocolate, crafted effortlessly using a double boiler technique.

Ingredients

Scale

Base and Filling

  • 90 g Crushed graham crackers or digestive biscuits (¾ cup)
  • 120 g Powdered sugar (1 cup) (omit if pistachio butter contains sugar)
  • 150 g Pistachio butter (5.3 oz)
  • 50 g Butter (1.8 oz)

Chocolate Coating

  • 300 g Chocolate or chocolate chips (10 oz), chopped
  • 2 tsp Nutella
  • ½ tbsp Coconut oil
  • Optional: crushed pistachios for topping

Instructions

  1. Melt chocolate: Chop the chocolate and melt it together with coconut oil and Nutella over a double boiler (simmering water) until the mixture is smooth and glossy.
  2. Coat liners: Spoon about 1 teaspoon of the melted chocolate into each paper liner. Tilt and rotate each liner to evenly coat the sides about halfway up, then chill in the refrigerator for 5 minutes to set the chocolate shell.
  3. Crush cookies: Place the graham crackers or digestive biscuits into a resealable bag and crush with a rolling pin or pulse in a food processor until finely crushed. Mix the crushed cookies with powdered sugar thoroughly.
  4. Melt pistachio butter: In a pot over medium-low heat, gently melt the pistachio butter and butter together until smooth, stirring often. Remove from heat and combine with the crushed cookie and sugar mixture to make the filling.
  5. Add filling: Spoon the pistachio butter filling into the pre-chilled chocolate shells, filling each liner almost to the top.
  6. Seal with chocolate: Re-warm remaining chocolate if needed to keep it smooth, then pour enough over each filled cup to completely cover the pistachio filling. Optionally, sprinkle crushed pistachios on top immediately for garnish.
  7. Chill and serve: Refrigerate the pistachio butter cups until the chocolate is firm, about 30 minutes, then enjoy as a rich, nutty dessert or snack.

Notes

  • If your pistachio butter is already sweetened, omit the powdered sugar to avoid overly sweet filling.
  • Use good quality chocolate for a smooth, glossy coating and the best flavor.
  • Be gentle when melting chocolate to prevent it from burning or seizing; use low heat and stir constantly.
  • Store pistachio butter cups refrigerated in an airtight container for up to one week.
  • For a dairy-free version, substitute butter with coconut oil and ensure chocolate and pistachio butter are dairy free.

Keywords: pistachio butter cups, homemade chocolate cups, nut butter dessert, pistachio recipes, chocolate treats

Find it online: https://dishedbydana.com/homemade-pistachio-butter-cups-recipe/