These easy Homemade Peanut Butter Cups are a delicious hard shell chocolate candy filled with a delicious peanut butter filling. Move over Reese’s, and say hello to a delicious homemade version that costs a fraction of the price.
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Homemade Reese’s Peanut Butter Cups
When it comes to candy, peanut butter cups are a weakness, whether it is white chocolate, milk chocolate or dark chocolate, I am all for it. So making my own homemade reese’s peanut butter cups was a no brainer.
Everyone’s favorite candy–chocolate and peanut butter-come together with simple ingredients and the great no bake dessert that easier than you think to make. If you are a chocolate and peanut butter lover, this recipe is a must.
Peanut Butter – You can use any brand of peanut butter you prefer. Use the classic varieties instead of an all-natural peanut butter that has more oil.
Powdered Sugar – If you find your powdered sugar has some lumps, sift it first so you get a creamy peanut butter layer.
Vanilla Extract – A must for these peanut butter cups. It elevates the flavor a lot.
Chocolate – I used chocolate bark I chopped up and semi-sweet chocolate chips for this. The variety of both works well.
Sea Salt – Flaky sea salt is recommended to enhance all the flavors of the peanut butter cups. This is optional.
1. Use another nut butter ,like almond butter or cashew butter, if you’d like. You may need to add a little more powdered sugar to the mixture to reach the desired consistency since nut butters tend to be wetter.
2. You can use any kind of chocolate for this. Dark chocolate, semi-sweet chocolate, white chocolate, or do half white and half milk chocolate.
3. Use silicone liners instead of classic cupcake liners in a cupcake tin.
4. Add a bit of coconut oil to help the chocolate harden up quicker.
How to Make this Recipe
Step 1: Line the muffin tin with paper liners, and then a baking sheet with parchment paper.
Step 2: Next in a medium bowl , add the peanut butter, powdered sugar, and vanilla extract and mix on low speed.
Step 3: Increase to medium speed as it is mixed fully. Then fold in chopped peanuts if using.
Step 4: Scoop 1 teaspoon size portions of the peanut butter mixture and roll them into balls. Place them on the lined baking sheet and press them down a little to a ¼” thick round disc.
Step 5: Melt the chocolate for 30-second intervals in a microwave-safe bowl and then transfer the melted chocolate into a piping bag. (be careful not to overheat or the chocolate will seize. I usually only heat 2 or 3 intervals.
Step 6: Add ½ teaspoon of chocolate to the bottom of each muffin tin. Spread the chocolate out or shake the tin slightly.
Step 7: Next, add a peanut butter dough disc on top of the chocolate.
Step 8: Then fill the remainder of the cup with chocolate. Repeat till all the peanut butter cups are made.
Step 9: Top with salt if desired. Refrigerate to allow the chocolate to set for at least 30 minutes.
- Make sure to allow the peanut butter filling to be room temperature, that way you can shape it in the muffin cups easier.
- The remaining chocolate gets poured on top of each muffin cup. I like to tap the muffin tin to help the chocolate spread evenly.
- You can use a regular sized muffin tin instead for making bigger Reese’s cups if you want.
- Make them vegan by using dairy-free chocolate.
Store the candy in an airtight container or sealed bag at room temperature or in the refrigerator for up to a week.
These freeze very well. Just place them in a freezer container or plastic zip closure baggie and freeze for up to 4-5 months. Leave the paper cups on or remove the paper liners before freezing. Both will work. Then thaw on the counter at room temperature.
Homemade Peanut Butter Cups
- ⅓ cup creamy peanut butter
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup peanuts finely chopped
- 8 ounces chocolate bark chopped
- 1 cup chocolate chips
- coarse sea salt if desired to garnish.
- Line a mini-muffin pan with paper liners and a baking sheet with parchment paper.
- In a medium mixing bowl, add the peanut butter, powdered sugar, and vanilla extract and beat together on low speed. Gradually increase the speed to medium-high and continue to beat for about one minute until completely smooth.⅓ cup creamy peanut butter, ¼ cup powdered sugar, 1 teaspoon vanilla extract
- Then, add the chopped peanuts and gently stir them into the batter.¼ cup peanuts
- Scoop 1 teaspoon size portions of the peanut butter mixture and roll them into balls. Place them on the lined baking sheet and press them down a little to a ¼” thick round disc.
- Add the chocolate bark and chocolate chips to a medium microwave safe bowl. Heat for 30-seconds, then stir and repeat for another 30 seconds. (repeat one more time if necessary) Remove from the microwave and stir until the chocolate is completely melted. Transfer the chocolate to a piping bag or a plastic baggie with the corner cut off.8 ounces chocolate bark, 1 cup chocolate chips
- Pipe about a ½ teaspoon dollop of the melted chocolate into the bottom of a muffin tin hole. Place a peanut butter disc on top of the chocolate. Then pipe enough additional chocolate to cover the peanut butter completely. Repeat with the each of the remaining peanut butter discs.
- Place the filled muffin tin the refrigerator for at least 30 minutes to set.
- Sprinkle with flakey sea salt if desired.coarse sea salt if desired to garnish.