Bourbon Caramel Almond Butter Cups

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Sliced open Caramel Almond Butter Cup in a parchment muffin liner

Growing up, my sister and I were both heavily involved in sports. Softball, basketball, track, soccer, volleyball…we did it all. In at least 30% of those sports, our dad was our coach. I guess we liked to keep it in the family – still not sure if that was a good idea or not. I’ll get back to you on that one.

When I was still a bit younger and learning the ropes in basketball, I would go to my sister’s rec league games on weekends and watch the older kids play. My dad would coach – naturally – and I got to sit in the stands next to my mom who was feverishly – and poorly – filming the action, missing whole segments of the game when she’d get worked up over plays, put down the camera and start yelling at the players and referees. My mom is 5’2″ and weighs a buck ten. She’s pint sized and she means business. It’s hilarious and adorable and terrifying all at the same time. Trust me, I was there.

Obviously, these games were the best. Don’t worry, I’m getting to the candy part…

Bowl of almond butter and jar of Bourbon Caramel

Between quarters I’d swindle a few bucks out of my mom and mosey down to the concession stand – one of the main reasons I loved sports at that age. Play a game, get a snow cone. I’m in.

My sugar of choice at the time was either Snicker’s or Reese’s Peanut Butter Cups. Snickers were more of a grocery store check out line operation (please mom? please?). But Reese’s? All ball game. There were two, they were salty and sweet, and they achieved the perfect melt in the muggy heat of an old gym filled with sweaty pre-adolescent bodies. Plus, not too much to fill you up so you still have room for nachos and whatnot. I was methodic about my candy even at 6.

More bizarre than my selection theory was my method of consumption. I would only take bites when my sister scored a basket or did something “good.” She made a good pass, bite. She made a free-throw, bite. She made a 3-pointer? Two bites. I had my tactics down.

Plate of delicious homemade Chocolate Almond Butter Cups in mini muffin tin liners

This just proves my storied and colorful history with peanut butter cups.

But it wasn’t until adulthood that I fell in love with almond butter. Upon trying my first almond butter cup I was hooked. Not necessarily better than peanut butter (don’t get it twisted), but seriously up there. It was only natural to explore flavor combinations, especially since somebody in this house is obsessed with all-things caramel.

Showing the first chocolate layer and almond butter layer of homemade Almond Butter Cups

Besides, I needed an excuse to make another batch of my 4-ingredient bourbon caramel sauce. 6 months without that stuff is 7 months too long if you catch my drift.

Pouring the bourbon caramel layer over the almond butter layer

These cups are pretty straight forward, taking about 15 minutes total to make once you have your caramel sauce ready (add 15 minutes). And though they take a little fancy handwork with tipping, filling and pouring, the effort is undeniably worth it. I mean, look at these things. C’mon.

Plate of almond butter cups in process showing the chocolate, almond butter, and caramel layers
Plate of Easy homemade Bourbon Caramel Almond Butter Cups

After a quick chill these guys are ready to go straight into your mouth. I reluctantly shared half of this batch with friends so I wouldn’t immediately engulf the entire recipe all by myself. (Trust me, I would so hide these from John all over the house and sneak bites when he wasn’t looking. At least I’m honest.)

Top down shot of Bourbon Caramel Almond Butter Cups sprinkled with sea salt

These are the perfect DIY candies for Valentine’s Day and beyond. They’re:

Dark chocolatey
Almond buttery
Drenched in caramel
Offset with a pinch of salt on top
Highly gift-able
& Sharable

In other words, perfection in cup form.

Cutting board with a batch of our Bourbon Caramel Almond Butter Cups recipe

I don’t employ the same consumption methods as I once clung to in my youth. There’s less waiting involved as these cups call for a quick chop in half to let the caramel ooze out, followed by a messy scramble to get in every nibble before the caramel escapes your grasp. It’s like a game – a drippy, delicious candy game. The best kind of game.

Enjoy these cups, OK? I mean, there’s no way you possibly wouldn’t. Seriously. It’s science.

Vegan Bourbon Caramel Almond Butter Cups on a cutting board
Almond Butter Cup crushed open to reveal the caramel nut butter center
Top down shot showing the dark chocolate shell of our Bourbon Caramel Almond Butter Cups
Bourbon caramel oozing out of a homemade vegan Caramel Almond Butter Cup

Bourbon Caramel Almond Butter Cups

7-ingredient from scratch Bourbon Almond Butter Cups. Decadent, sweet, satisfying, and surprisingly simple.
Author Minimalist Baker
Wood cutting board filled with a batch of our homemade Caramel Almond Butter Cups
4.73 from 11 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 14 (cups)
Course Dessert
Cuisine Gluten-Free, Vegan (optional)
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1 1/2 cups dairy-free semisweet or dark chocolate chips or bar (chopped // 8 ounces yields ~1 1/2 cups)
  • 1/3 cup natural roasted salted almond butter
  • 3 Tbsp powdered sugar
  • ~1/2 cup Bourbon Caramel Sauce * (or sub Vegan Caramel Sauce)


  • Melt your chocolate over a double boiler or in the microwave in 30-second increments.
  • Set out 12 mini paper liners and rest them in a mini muffin tin if you have it (as original recipe is written // adjust if altering batch size). Otherwise, just set them on a plate close together. If you don’t have mini paper liners, use regular size ones instead – it should make half as many (~7 as original recipe is written // adjust if altering batch size).
  • Once your chocolate is melted, spoon about 1 heaping teaspoon of chocolate into each liner and use a small brush or back of a spoon to swirl the chocolate around and coat the bottoms and almost all the way up the sides. You want to make sure your fillings are fully contained, so be sure it’s well coated.
  • Next, mix together your almond butter and powdered sugar, adding enough sugar and stirring until you have almost a dough that’s almost workable with your hands. Spoon out heaping 1/2 Tablespoon measurements and plop them into the liners, nestling them in the chocolate. Tap down with finger to smooth out any lumps.
  • Next, top with about 1 tsp of caramel – enough to seep into the cracks and just barely cover the almond butter. Don’t overfill unless you want messy cups (which I’m totally OK with).
  • Lastly, top with remaining melted chocolate and use a brush or spoon to smooth and seal the edges. Sprinkle with a touch of sea salt (optional) and set in the fridge or freezer to set.
  • You can store these at room temp, in the fridge or in the freezer, though I prefer the freezer because it keeps the caramel set and they’re a little easier to eat that way.


*Nutrition information is a rough estimate.

Nutrition (1 of 14 servings)

Serving: 1 cups Calories: 226 Carbohydrates: 30 g Protein: 1.7 g Fat: 11 g Saturated Fat: 5 g Sodium: 48 mg Fiber: 1.9 g Sugar: 16 g

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My Rating:

  1. Caroline says

    Hoo boy. Before I get into the sad stuff, let me just say that I LOVE LOVE LOVE this site. I have made countless recipes from this site, all delicious. The kale citrus salad is to die for, and mango energy balls look amazing. But sadly this just didn’t work for me. I’m vegan and I don’t drink, so I made it the 5 ingredient vegan caramel sauce, not the bourbon. It was way too coconutty, and I am not a massive fan of coconut, so I usually always use almond or cashew milk. I did follow the caramel sauce recipe exactly, coconut and all, thinking it wouldn’t taste of coconut. It did. The chocolate never set, even though I used the best brand of vegan chocolate bars out there. It was too messy, I put one in my mouth and there was almond butter, chocolate and caramel all over my clothes. The almond butter glued my mouth together. Overall, not a great recipe for me. I hear other people have loved it and I am happy they have done so. I will try again soon but unfortunately this time I really didn’t like it. Sorry for the negative comment, I love your site and I feel so bad leaving a comment like this.🌻❤️🧁

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caroline, thank you for sharing your experience and we’re so sorry to hear they didn’t turn out well! What type or vegan chocolate were you using? Did you put them in the fridge or freezer to set?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          So strange – we wouldn’t expect that chocolate to have issues setting up. Or maybe you’re referring to the caramel not setting?

          • Caroline says

            No, the caramel was fine. Anyways. No need for a long conversation. Thank you for your marvellous site. I am sad this didn’t work out, but these things happen. 🥬🍨✨🌸

  2. Molly Haberli says

    Hi! I’m wondering if you’ve made the caramel sauce with a dairy free version of heavy cream? If so, what? These keep popping up a I search for vegan desserts and I’m dying to make but don’t want to mess up the best part! Thanks:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Molly! Another reader used coconut cream and had success with that! Check the comments on that recipe page for tips. Good luck!

  3. Yulia Manaeva says

    Just made these! Turned out sooo good! I froze them, so the bourbon sauce didn’t leak out like yours when I bit into it. But I also didn’t use quite as much of it. I make my own dark chocolate from all raw ingredients (raw organic cacao beans, that I peeled and grounded to powder, raw organic cacao butter, melted, and raw organic honey), and blended unsalted roasted almonds myself, and made the bourbon sauce from coconut milk, so it wasn’t as amber and pretty. But the result is still quite outstanding! I couldn’t resist and ate 2 right away. Can’t wait to surprise my fiance! Thanks again for this phenomenal recipe! Too bad you can’t add pictures on your blog in the comment. I’d love to share :)

  4. Gretchen says

    These were amazing, Dana!! I’ve been allergic to nuts for the past three years, and I’ve been missing peanut butter cups. I subbed the almond butter for soy nut butter, and just used date caramel instead of the sauce to keep it healthier/less boozy. My boyfriend and I are obsessed!!! Delicious and easy!!

  5. kim says

    I’ve done these & loved them, but, I have neck issues & working with these little guys kills me. Have you / anyone done these in a pan ? 8×8 maybe ? Wondering if they would set up at all, or is there a short cut somewhere out there that’s neck friendly ? Thanks for all the amazing food .

  6. Dave Pusey says

    So tasty!! Just made these and they were a huge hit for a party! My mother-in-law loves Reese’s cups but peanut butter triggers migraines for her so she hasn’t eaten them in years. She was so excited when I told her I was going to try and make these for a party that she would be at. She tried them….pure decantant joy…this recipe made her soooooooo happy.
    Next time I’ll cook the caramel a little longer to make it a little thicker and I think I’ll try the almond butter without powdered sugar and see how that goes. But they were perfect!!
    Thank you so much!!

  7. Amelia says

    Oh my dear goodness, these look scrumptious. Can I just say I LOVE pretty much all of your recipes? Especially the vegan ones…my transition has been easier with your site :)

    NOW, onto my question…could you suggest a vegan version of the Bourbon Caramel Sauce? Heavy cream has been a tough one for me to find a sub for-that and buttermilk.

    Thank you and keep it up!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Amelia! So kind. For vegan bourbon caramel sauce, I recommend making my bourbon caramel sauce and subbing coconut cream for the cream!

  8. Windsong says

    Ohhhh how I love that caramel sauce! This was my first attempt at making it, and it turned out DIVINE. I used too much chocolate for the cups though – next time I will add some coconut oil in with it and make a thinner outer layer, then freeze like magic shell before adding the rest. Thank you so much for all of the wonderful recipes!

  9. Forappou says

    This looks like very tasty and chocolaty. I wish I could eat it now as I am very hungry now and looking for something tasty.

  10. Tammy says

    These look amazing. And your story is hysterical (and so relatable!). Your photos make me wish I could dive right in! These are happening soon…pinned!

  11. Amanda @ Once Upon a Recipe says

    Oh good lord, these look dreamy! I need that bourbon caramel sauce in my life.
    PS. My dad coached me growing up too – I played basketball and softball. It was kind of a double-edged sword. ;)

  12. Joy // For the Love of Leaves says

    First off, these sound and look amazing! Is that your new lens? The photos are fantastic! And secondly, I can totally relate to the whole Dad=Coach thing. I was in the same point. Dinner conversations were never about “oh how was your day honey?”, but more of a “you should really tuck in your elbow when you’re shooting the ball and remember that play where you screwed up? let’s keep rehashing that”…..good times.

  13. Stephanie @ Girl Versus Dough says

    Ooooh, I like that idea of only taking bites of the Reese’s cups when your sister did something good. I wish I’d have been smart enough to think of that for my brothers’ baseball games, but alas, I’d just down my hot dog or ice cream sandwich in like two bites and then sit crankily for the rest of the game.

    Of course let’s be honest, I’d probably knock out a few of these with the same fervor/hastiness because they sound amazing, but at least I’d very much enjoy those few seconds of tasty bliss.

  14. Melanie says

    Oh man, I’ve been craving something like this for a long time. Just looking at these pictures makes me drool. I love your pictures of food, they are always so wonderful.

  15. Abbie @ Needs Salt says

    These look freaking awesome. I think that is pretty much all I have to say.
    Gorgeous gorgeous pictures!! I love the way these things look.

  16. Ruwen says

    Now that the chocolate lava cakes are in the oven and about to be eaten it´s time to prepare next weekends sweet! I love Reese’s PB cups, but oh my… those look even better! Can’t wait

  17. Helen @ Scrummy Lane says

    Oh my goodness … your photos truly capture the deliciousness of these! I like the idea of them as they are, but what I really love is the idea that I could adapt them in so many different ways and come up with something similar-but-different in a tiny cup. Thanks so much for the inspiration!

  18. Lily (A Rhubarb Rhapsody) says

    Oh God, I want to make these so bad. I’m pretty much positive I’m going to wait until my husband’s at work so I can eat them all. It just feels so right.

  19. Jamie says

    My goodness I’m drooling. Would milk chocolate work here? It’s weird but when I was preagnant and ever since, I can’t tolerate the taste of dark chocolate. Would love to make these, though!

  20. Katie @ 24 Carrot Life says

    These are beautiful little cups of deliciousness. I was methodic about my candy too as a child. I used to sort and count my Halloween candy so I would know if my parents stole any. I meant serious business!

  21. Hippy Mom says

    Also can I make a request I would like to see you make Coconut flour pancakes or waffles (Preferably Belgian)with coconut cream and homemade elderberry syrup . Ive always thought about creating this recipe and incorporating it in a book good thing there’s enough recipes for everybody to go around. Or using half coconut flour, half macadamia nut flour sounds delicious and unique. The elderberry syrup serves dual purpose as it is syrup for your food and syrup for your body during viral infections. Hope you take request.

  22. Hippy Mom says

    Yum. Also I would like to add some chunks/shreds of coconut, hemp seeds or even add some kind of essence in the chocolate. maybe tweak the recipe and make a “cherry mash” candy either way this type of recipe is always good and I would say almond butter with nutritional yeast is also awesome but you probably already know or have used that, too. Peace

    When I was a “fat” kid I would make pie size reeses and eat it.

  23. Eileen says

    OOOH. What a perfect combination. This may have to happen very soon indeed! I mean, after we get through the last remaining vestiges of xmas candy, anyway. :)

  24. Mariela says

    These look insanely delicious! Thank you for all the amazing recipes you come up with, it is truly inspirational!

  25. De says

    OH. MY. GOSH. I was just telling a friend of mine who lives in Trinidad that she needs to try almond butter and am planning to send her some. I have to give her the link to this so she can make these. I need to make these. EVERYONE needs to make these. & I’m with Terr on the pretzel, that would probably be lovely too!

  26. Terr says

    Now SEE Dana, you’ve made me want to attempt to make a caramel sauce, instead of buying those kinda expensive cups of pre-made sauce.

    But can I state what’s going through my head regarding this recipe?

    How about adding PRETZELS to the recipe?

    You could add a mini pretzel on top of the mixture, before adding the top layer of chocolate.

    Or, crumble pretzels and mix them in with the almond butter.

    I’m SOOOOOOOOOOOOO trying this recipe ASAP. I have medium sized muffin cups and a fridge full of caramel sauce. A quick trip to the store for melting chocolate and almond butter…STOP THE PRESSES!