When it comes to peanut butter, I’m firmly camp creamy, but these crunchy Reese’s cups are for all my crunchy lovers out there! I added chopped peanuts to the filling to create an irresistibly crunchy texture to these peanut butter cups. Topped with a little flakey salt, these homemade crunchy peanut butter cups feel so fancy!
This crunchy version of my favorite homemade peanut butter cups is made from simple ingredients and takes less than an hour from start to finish! These are all ingredients I can pronounce, and each one contributes to the delicious taste and texture of these crunchy Reese’s cups!
What’s in This Crunchy Reese’s Cups Recipe?
- Creamy Peanut Butter: Forms the base of the filling, giving it that rich peanutty flavor.
- Powdered Sugar: Sweetens the filling and thickens it to a doughlike consistency so it is easier to work with.
- Vanilla Extract: Enhances the sweetness of the peanut butter cups.
- Peanuts: Finely chopped peanuts are what makes these cups crunchy!
- Chocolate: A mixture of melting chocolate and chocolate chips add rich chocolate flavor and help the cups to set up perfectly!
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How to Store and Reheat
Store leftover crunchy Reese’s cups in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Let thaw at room temperature before enjoying.
Tips for Success
- You can use chunky peanut butter in place of the creamy peanut butter and chopped peanuts if you prefer.
- Make sure to stir the chocolate every 30 seconds while you are melting it in the microwave. It can burn easily so you want to keep an eye on it.
- You can place the peanut butter cups in the freezer to have them harden faster.
Crunchy Reese’s Cups Recipe
Ingredients
- ⅓ cup creamy peanut butter 90 grams
- ¼ cup powdered sugar 28 grams
- 1 teaspoon pure vanilla extract 4 grams
- ¼ cup finely chopped peanuts 38 grams
- 8 ounces melting chocolate 227 grams, chopped
- 1 cup dark chocolate chips 170 grams
- Flakey sea salt optional, for garnish
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Mini Muffin Tin
- Hand Mixer
Instructions
- Line a small rimmed baking sheet with parchment paper and a mini-muffin tin with paper liners. Set them aside.
- In a medium bowl, using a hand mixer, beat the peanut butter, powdered sugar, and vanilla together. Start on low speed and gradually increase the speed to medium-high. Beat until the mixture is smooth and well combined– about 1 minute.⅓ cup creamy peanut butter, ¼ cup powdered sugar, 1 teaspoon pure vanilla extract
- Add the chopped peanuts and fold them into the mixture.¼ cup finely chopped peanuts
- Scoop out 1 teaspoon-sized portions and roll them into balls. Place them on the parchment-lined baking sheet and press them down slightly to form a ¼-inch thick disc.
- Add the chocolate bark and dark chocolate chips to a medium-sized microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until the chocolate is completely melted. Transfer the chocolate to a piping bag or a Ziplock bag with the corner cut off.8 ounces melting chocolate, 1 cup dark chocolate chips
- Pipe a small dollop of chocolate (about ½ teaspoon) into the bottom of one well on the mini-muffin pan. Place a disc of peanut butter on top of the chocolate and then pipe enough additional chocolate to cover the peanut butter completely. Repeat with the remaining peanut butter cups.
- Place the peanut butter cups in the fridge to set for 30 minutes.
- To serve, sprinkle with flakey sea salt and enjoy.Flakey sea salt
Notes
- Nutritional information does not include optional ingredients.
How to Make Crunchy Reese’s Cups Step-by-Step
Mix the Filling: Line a small rimmed baking sheet with parchment paper and a mini-muffin tin with paper liners and set them aside. In a medium bowl, using a hand mixer, beat ⅓ cup of creamy peanut butter, ¼ cup of powdered sugar, and 1 teaspoon of vanilla extract together. Start on low speed and gradually increase the speed to medium-high. Beat until the mixture is smooth and well combined– about 1 minute. Add ¼ cup of finely chopped peanuts and fold them into the mixture.
Portion the Filling: Scoop out 1 teaspoon-sized portions and roll them into balls. Place them on the parchment-lined baking sheet and press them down slightly to form a ¼-inch thick disc.
Melt the Chocolate: Add 8 ounces of melting chocolate and 1 cup of dark chocolate chips to a medium-sized microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until the chocolate is completely melted. Transfer the chocolate to a piping bag or a Ziplock bag with the corner cut off.
Assemble the Cups: Pipe a small dollop of chocolate (about ½ teaspoon) into the bottom of one well on the mini-muffin pan. Place a disc of peanut butter on top of the chocolate and then pipe enough additional chocolate to cover the peanut butter completely. Repeat with the remaining peanut butter cups.
Chill and Serve: Place the peanut butter cups in the fridge to set for 30 minutes. To serve, sprinkle with flakey sea salt and enjoy.
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