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Homemade Peanut Butter Cups
These Homemade Chocolate Peanut Butter Cups only have 4 ingredients and are just as smooth and delicious as the original store bought Reese's!
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Chocolate and peanut butter make an unforgettable combo. This delicious candy cup wows with just four ingredients. No need to dive into a bag of Reese’s when you can make this dessert on your own.
Who can resist chocolate and peanut butter? Biting into firm layers of chocolate and creamy peanut butter is a delightful experience. Try using mini muffin pans for a bite-sized treat.
Peanut butter cups are a fun dessert to make and share. In fact, it’s so simple that kids will love to help! These homemade peanut butter cups are a perfect treat, dessert, or gift.
Homemade Peanut Butter Cups Ingredients
- Semi-sweet chocolate chips
- Creamy peanut butter
- Powdered sugar
- Butter
Four simple ingredients, yet possibilities abound for customization. Try using milk chocolate, dark chocolate, white chocolate, or even dairy-free chocolate. Whatever type you use, make sure it’s high-quality chocolate. In addition to changing up the kind of chocolate, try crunchy peanut butter or any other nut butter you prefer.
Make a peanut butter and jelly cup by adding a mashed raspberry on top of 1 teaspoon peanut butter per cup. Make a marshmallow cup by adding marshmallow fluff, with or without peanut butter! You may also add a graham cracker and make a s’more cup! Any way you fill it, these cups would be extraordinary garnished with flaky sea salt.
How to Make Homemade Peanut Butter Cups
FIRST STEP: Line 12 muffin cups with cupcake liners. Set aside.
SECOND STEP: In a small microwave-safe bowl, place half of the chocolate. Melt the chocolate by heating in 30-second increments and stirring in between. This should take 30 to 60 seconds total. The chocolate should be smooth.
THIRD STEP: Scoop about ½ tablespoon of melted chocolate into each cupcake liner. This can be done by scooping the chocolate with one spoon and scraping it off with another. Shake the pan periodically back and forth to help spread the chocolate so that it covers the bottom of the liner. Freeze for 15 minutes.
FOURTH STEP: While the chocolate is freezing, prepare the peanut butter filling. Measure peanut butter, powdered sugar, and butter into a medium mixing bowl. Using a hand mixer, mix until creamy.
FIFTH STEP: Put 1 tablespoon of the peanut butter filling on top of the chocolate layer, making sure the filling does not touch the sides of the cupcake liner. Freeze for 5 minutes.
SIXTH STEP: In a microwave-safe bowl (use the one from Step 2), melt the remaining chocolate in the same way as explained in Step 2.
SEVENTH STEP: Cover the peanut butter layer with the melted chocolate. Freeze for 10 to 15 minutes or refrigerate for 15 to 20 minutes until hardened.
Cooking Tips
Milk chocolate can also be used or even a combination of semi-sweet with milk chocolate. Use your favorite kind of chocolate!
Carefully watch the chocolate and stir well during melting. For greater control, use a double boiler (or place a heat-safe bowl over boiling water).
Adding a teaspoon of melted butter or coconut oil to the melted chocolate will yield a softer consistency once the chocolate sets.
Invest in silicone cupcake liners to make this recipe again and again! They are easy to remove.
Storing this Recipe
Store peanut butter cups in an airtight bag at room temperature or in the refrigerator.
Homemade Peanut Butter Cups
These Homemade Chocolate Peanut Butter Cups only have 4 ingredients and are just as smooth and delicious as the original store bought Reese's!
Ingredients
- 14 oz semi-sweet chocolate chips , divided
- 1 cup creamy peanut butter
- 6 tablespoons powdered sugar
- 4 tbsp butter , softened
DIRECTIONS
- Line 12 muffin cups with cupcake liners. Set aside.
- In a small microwave-safe bowl, place half of the chocolate. Melt the chocolate by heating in 30-second increments and stirring in between. This should take 30 to 60 seconds total. The chocolate should be smooth.
- Scoop about ½ tablespoon of melted chocolate into each cupcake liner. This can be done by scooping the chocolate with one spoon and scraping it off with another.
- Shake the pan periodically back and forth to help spread the chocolate so that it covers the bottom of the liner.
- Freeze for 15 minutes.
- While the chocolate is freezing, prepare the peanut butter filling. Measure peanut butter, powdered sugar, and butter into a medium mixing bowl. Using a hand mixer, mix until creamy.
- Put 1 tablespoon of the peanut butter filling on top of the chocolate layer, making sure the filling does not touch the sides of the cupcake liner.
- Freeze for 5 minutes.
- In a microwave-safe bowl (use the one from Step 2), melt the remaining chocolate in the same way as explained in Step 2.
- Cover the peanut butter layer with the melted chocolate.
- Freeze for 10 to 15 minutes or refrigerate for 15 to 20 minutes until hardened.
WATCH THIS RECIPE VIDEO
Notes
Milk chocolate can also be used or even a combination of semi-sweet with milk chocolate. Use your favorite kind of chocolate!
Carefully watch the chocolate and stir well during melting. For greater control, use a double boiler (or place a heat-safe bowl over boiling water).
Adding a teaspoon of melted butter or coconut oil to the melted chocolate will yield a softer consistency once the chocolate sets.
Invest in silicone cupcake liners to make this recipe again and again! They are easy to remove.
Nutrition
Calories: 367kcal | Carbohydrates: 26g | Protein: 7g | Fat: 27g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 135mg | Potassium: 328mg | Fiber: 4g | Sugar: 18g | Vitamin A: 133IU | Calcium: 31mg | Iron: 2mg
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Comments
Jackie Hunter says
I tried these really great ! The 2nd time I made them I put chopped pecans in the chocolate WOW ! That was great too !!