Peanut Butter Cups – Make your favorite classic candy at home with only a handful of basic ingredients. Homemade candy can be intimidating, but these little peanut butter cups are easy as can be!
I have a small obsession with putting peanut butter cups in every recipe I can think of. So instead of always relying on store-bought Reese’s, I decided to make my own. And let me tell you, these are seriously just as good as the ones from the store, if not better. I love knowing what all the ingredients are in them, too.
You can reap the benefits of my chocolate peanut butter obsession with these Chocolate Peanut Butter Cookies. Or try my Peanut Butter Brownie Bites and enjoy their sweet, peanutty filling. Kids also love Reese’s Peanut Butter Rice Krispie Treats– they take a lunch box classic to a new level!
Why This Recipe Works
- You can have these treats in the fridge to set in about 30 minutes. The hardest part is waiting for the chocolate to harden so you can eat them!
- A simple list of ingredients means no weird preservatives or artificial flavors.
- Real butter in the peanut butter filling makes these peanut butter cups oh-so-scrumptious.
- There’s no need to fuss over tempering chocolate!
What You’ll Need
- Creamy peanut butter – This is essential for the rich and creamy filling in these peanut butter cups.
- Milk chocolate – This type of chocolate mimics Reese’s flavor and texture.
- Powdered sugar – In addition to sweetening the filling, powdered sugar helps to thicken it.
- Butter – Butter adds extra flavor and richness to the peanut butter filling.
- Salt – Provides the perfect balance of sweet and salty in this treat.
- Shortening – Shortening helps the chocolate stay in temper, so you don’t have to worry about it.
How To Make Peanut Butter Cups
- Line a mini muffin tray with paper liners.
- Combine the peanut butter, butter, and salt in a microwave-safe bowl. Microwave for about 20 seconds, just until soft. Be careful not to melt the butter.
- Stir in the sugar until well combined.
- Using a double boiler, melt the chocolate and shortening.
- Fill the bottom of each muffin liner with a teaspoon of melted chocolate. Top with a teaspoon of the peanut butter mixture. Then finish by covering each one with more chocolate.
- Bang the muffin tin on the counter to remove any air bubbles.
- Refrigerate until the chocolate is set.
- For dark chocolate peanut butter cups, use dark chocolate instead of milk chocolate. Don’t skip the shortening, though, since this helps to keep the chocolate in temper.
- Spruce up these peanut butter cups by drizzling them with white chocolate or melted peanut butter chips. Or top them with sprinkles just before refrigerating them.
- To ensure your peanut butter cups have smooth tops, use the back of a spoon to smooth them out once they’re filled.
- Don’t skip the step of banging the muffin tin on the counter. Any air bubbles left in the chocolate can create little holes in the finished product.
This recipe can be made with any nut butter. Try almond, cashew, or pecan butter. And for anyone with nut allergies, sunflower butter is a great choice.
To make these peanut butter cups vegan, you can use vegan dark chocolate instead of milk chocolate. To replace the butter, use vegan butter. Earth Balance is a reliable vegan margarine for baking that tastes great.
How To Serve
Have a special event coming up? You might consider making a full candy buffet to go along with these Peanut Butter Cups.
- Homemade Caramels are creamy and irresistible. Simple candy perfection.
- Homemade Milky Ways make magic in your mouth with only 5 ingredients.
- Caramel-Nougat Layer Bars are a must-make if you’re a Snickers fan.
- Cookie Dough Truffles are a crowd-pleaser that’s especially a hit with kids!
- Nutella Oreo Truffles contain the best of both worlds enrobed in chocolate.
How To Store
Room Temp. or Refrigerate – Store Peanut Butter Cups in an airtight container at room temperature or in the refrigerator. They’ll last for roughly 2 weeks.
Freeze – To freeze Peanut Butter Cups, freeze them in an airtight container or zip-top freezer bag. They’ll last for at least 3 months.
More Delicious Peanut Butter Dessert Recipes
- Peanut Butter Cream Pie
- No Bake Peanut Butter Cookies
- Peanut Butter Banana Bread
- No Bake Peanut Butter Cheesecake
- Reese’s Peanut Butter Cookies
- Peanut Butter Oatmeal Bars
- Peanut Butter Chocolate Balls
- Reese’s Fudge
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 2 Tablespoons butter
- pinch of salt
- 2 cups milk chocolate
- 1 Tablespoons shortening
- Line a mini muffin tray with liners.
- Place peanut butter, butter, and salt into a microwave safe bowl. Microwave for about 20 seconds, just to get it soft. Be careful not to melt the butter. Stir in the sugar until it is well combined.
- Melt the chocolate and the shortening together over a double broiler.
- Fill the bottom of each muffin liner with a teaspoon of melted chocolate. Top with about a teaspoon of the peanut butter mixture. Finally, cover each one with more chocolate. Bang the muffin tin on the counter to remove any bubbles.
- Set in the fridge to harden.
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Amount Per Serving Calories 86Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 4mgSodium 33mgCarbohydrates 8gFiber 1gSugar 7gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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