Peanut Butter Cup Shots
Peanut Butter Cup Shots are going to be your new favorite shot recipe. Full of Peanut butter, chocolate, vodka, and, yes, frosting, these little shots taste just like boozy Reese’s Cups in a glass!
We love dessert and we love alcoholic treats for our friends when we host parties. As you might have noticed we make all kinds of sweet shots, but these really take the cake, er, cup. They really do taste like vodka-infused Reese’s Cups!
Table of contents
❤️ Why You’ll Love This Recipe
- All of the ingredients are very simple.
- They’re loaded with chocolate and peanut butter flavor.
- They have real, homemade frosting!
🛒Ingredients
Everything you need for this recipe can easily be found at your local grocery store. It only takes a few minutes to gather everything together. See the recipe card at the end of the post for quantities.
For the Peanut Butter Cup Shots
- Vodka
- Water
- Vanilla syrup (Torani or your favorite brand)
- Unflavored gelatin
- Peanut butter
- Hershey’s chocolate fudge syrup
For the Peanut Butter Frosting
- Peanut butter
- Softened butter
- Powdered sugar
- Chocolate syrup (for drizzling on top)
🔪 How to Make Peanut Butter Cup Shots
Making these shots is a relatively easy process. It only takes a few steps. Even the homemade frosting is simple to make.
Step 1: Make the Gelatin Base
Pour the water into a large measuring cup with a spout. Then, sprinkle the gelatin over the water and let it bloom for 15 minutes until completely dissolved. Then, add the vodka and vanilla syrup and stir well.
Step 2: Make the Chocolate and Peanut Butter Gelatins
Divide the gelatin evenly into two bowls. Add peanut butter to one and chocolate fudge syrup to the other. Stir both well to blend.
Step 3: Fill and Chill
Fill the shot glasses 1/4 full with the chocolate gelating and refrigerate for an hour. Then, add the peanut butter gelatin until the shot glasses are 3/4 full. Chill for another 30 minutes. Finally, add the top layer of chocolate gelatin to fill the glasses and refrigerate for another hour to set.
Step 4: Make the Frosting
Blend the softened butter and peanut butter until smooth. Then, add the powdered sugar and mix until smooth.
Step 5: Top and Enjoy
When the shots are set, add the frosting to a piping bag with a star tip. Pipe the frosting onto the tops of the peanut butter cup shots making a large star. Drizzle the frosting with chocolate syrup. Chill until ready to serve and enjoy!
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Peanut Butter – You can use your favorite creamy nut butter in this recipe.
- Crushed Peanuts – Try sprinkling the shots with crushed peanuts.
- Chocolate Syrup – Use your favorite brand of chocolate syrup for this recipe.
If you think these shots look good, then check out our Tootsie Roll shots.
🥄 Equipment
- Measuring cups
- Mixing bowls
- Plastic mini shot glasses
- Piping bag with star tip
🥫 Storage
Refrigerate these shots for up to 5 days. For the best flavor, consume them within 2 days.
💭 Tips
- It’s imperative that you let your gelatin bloom so it’s fully activated and ready to set when chilled.
- Let them chill to get nice, clean demarcations between your layers before adding a new layer.
- Your butter should be fully softened for the smoothest peanut butter frosting possible.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Blooming gelatin ensures that the final product is smooth with no graininess.
Blooming is the process of allowing gelatin granules to sit in liquid so they absorb liquid, enlarge, and soften. This allows it to fully dissolve.
Yes. Too much vodka will make the shots too strong, but more importantly, it will interfere with the gelatin’s ability to set.
They actually don’t. What really happens is that the sweet flavors in the shots mask the alcohol flavor, causing you to misjudge how much alcohol you’ve actually consumed.
🍽 More Recipes
Do you enjoy Jello shots? Then try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Peanut Butter Cup Shots
Equipment
- Measuring cups
- mixing bowls
- Plastic mini shot glasses
- Piping bag with star tip
Ingredients
- 1 cup Vodka
- 2 cups Water
- ¼ cup Torani Vanilla Syrup
- 3 Envelopes of Unflavored Gelatin
- ½ cup Peanut Butter
- ½ cup Hershey's Chocolate Fudge Syrup
PEANUT BUTTER FROSTING:
- ¾ cup Peanut Butter
- ½ cup Butter softened
- 1 ½ – 2 cups Powdered Sugar
- Chocolate Syrup to drizzle on top
Instructions
- Pour the water into a large measuring cup with a spout.
- Sprinkle the Gelatin over the water, and let the gelatin bloom for 15 minutes, until completely dissolved.
- Add the Vodka, and Vanilla Syrup, and stir well.
- Divide the Gelatin mixture evenly into 2 bowls, and add the Peanut Butter into one of the bowls, and the Chocolate Fudge Syrup into the other bowl, and stir well to blend completely.
- Add the Chocolate Gelatin to the bottom of the Shot Glasses, and fill the glass about 1/4 of the way.
- Place in the refrigerator to cool for one hour.
- Remove the shot glasses from the refrigerator, and add the Peanut Butter Gelatin, filling the shot glasses about 3/4 of the way, and place the shot glasses back in the refrigerator for another 30 minutes.
- Remove from the refrigerator, and add the top layer of Chocolate Gelatin, filling the glasses.
- Place the glasses back in the refrigerator for another hour to set the Gelatin. While the Jello shots are cooling, make the Peanut Butter Frosting:
- In a mixing bowl, add the softened butter, Peanut Butter, and blend until smooth.
- Add the Powdered Sugar, and mix until smooth. Place in a piping bag with a star tip.
- Pipe the Frosting onto the tops of the Jello Shots making a large star (see photo) and drizzle the Chocolate Syrup over the Frosting.
- Place in the refrigerator until time to serve.
- Serve, and Enjoy!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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