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Homemade Pistachio Butter Cups Recipe

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4.6 from 110 reviews

These homemade pistachio butter cups combine a rich chocolate shell with a creamy pistachio and butter filling, creating a delightful treat perfect for satisfying your sweet tooth. Made with crushed graham crackers, powdered sugar, and luscious pistachio butter, these no-bake chocolates are elegant and easy to make, perfect for gifting or enjoying anytime.

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 is sweetened)
  • 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

Garnish

  • Crushed pistachios (to sprinkle on top, quantity as desired)

Instructions

  1. Melt chocolate: Chop the chocolate and combine it with the coconut oil and Nutella in a heatproof bowl. Place the bowl over simmering water (a double boiler or bain-marie) and stir frequently until the mixture is completely melted and glossy.
  2. Coat liners: Spoon about 1 teaspoon of the melted chocolate into each paper cupcake liner. Tilt and rotate the liner so the chocolate evenly coats the sides up to about halfway. Place the lined tray in the refrigerator for 5 minutes to allow the chocolate shell to set.
  3. Crush cookies: Crush the graham crackers or digestive biscuits using a rolling pin and a sealed bag or pulse briefly in a food processor. Mix the crushed cookies thoroughly with the powdered sugar to combine.
  4. Melt pistachio butter: In a small pot over medium-low heat, combine the pistachio butter and butter. Stir gently until both are melted and the mixture is smooth. Remove from heat and stir in the crushed cookie and powdered sugar mixture until well incorporated, forming the filling.
  5. Add filling: Spoon the pistachio butter filling into the chilled chocolate shells, filling each about three-quarters full for easy sealing later.
  6. Seal with chocolate: If needed, gently warm the chocolate mixture again to keep it pourable. Spoon or pour melted chocolate over the pistachio filling to completely cover it. Sprinkle crushed pistachios on top as garnish.
  7. Chill and serve: Place the filled cups back in the refrigerator and chill until the chocolate is fully firmed, approximately 30 minutes to 1 hour. Serve and enjoy your homemade pistachio butter cups.

Notes

  • If your pistachio butter already contains sugar, omit the powdered sugar from the filling to avoid excess sweetness.
  • Use good quality chocolate for best taste and smooth melting.
  • Make sure to thoroughly coat the liners to prevent leakage of the filling.
  • These cups are best stored refrigerated and consumed within a week.
  • For a nut-free version, substitute pistachio butter with sunflower seed butter and adjust garnishes accordingly.

Keywords: pistachio butter cups, homemade chocolates, no-bake dessert, pistachio chocolates, nutty chocolate cups, easy chocolate treats

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