I love these homemade peanut butter cups! They have the same great taste as my favorite candy bar, but none of the artificial flavors and preservatives. It’s super easy to whip up a huge batch of these candies, since the process is pretty simple. I used just 5 ingredients to create these copycat peanut butter cups, and they’re so delicious!
These homemade peanut butter cups aren’t complicated to make. I used simple ingredients to make them– just peanut butter, butter, vanilla, powdered sugar, and melting chocolate. They’re easy to make in bulk with a mini muffin tin and a teaspoon scoop. These peanut butter cups are great for lunchboxes, after-school snacks, and they even make a great dessert after dinner. I always make a double batch!
What’s in This Peanut Butter Cup Recipe?
- Melting Chocolate: Takes the work out of getting a perfectly tempered peanut butter cup.
- Creamy Peanut Butter: Forms the base of the filling, giving it that rich peanutty flavor.
- Butter: Unsalted butter adds richness to the filling.
- 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.
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How to Store
Store leftover homemade peanut butter cups in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Let thaw at room temperature before enjoying.
Tips for Success
- You don’t have to use a muffin tin to hold the liners, but it helps them have a uniform shape.
- 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.
- I used a teaspoon to scoop the chocolate and the peanut butter to keep them a consistent size and proportion, and was able to make exactly 40 mini cups.
- Don’t spread the peanut butter completely over the chocolate. Leaving a small edge will allow the top chocolate to connect with the bottom chocolate, and it will hide the peanut butter filling. You can even pull the liners back just a bit when adding the top chocolate to make sure it connects with the bottom chocolate.
- You can place the peanut butter cups in the freezer to have them harden faster.
Homemade Peanut Butter Cups Recipe
Ingredients
- 24 ounces melting chocolate 680 grams, divided
- 1 cup creamy peanut butter 270 grams
- ¼ cup unsalted butter 57 grams (½ stick)
- 1½ cups powdered sugar 170 grams
- 1 teaspoon pure vanilla extract 4 grams
Equipment
- Kitchen Scale (optional)
- Mini Muffin Tin
Instructions
- Line a mini muffin tin with mini liners, and set the pan aside.
- In a medium microwave-safe bowl, heat half of the chocolate, starting with 1 minute, and then checking and stirring every 30 seconds, until it is completely melted and smooth.24 ounces melting chocolate
- Spoon about 1 teaspoon of the melted chocolate into the bottom of each mini liner, until the chocolate is completely used. Let that layer of chocolate cool and set while you prepare the peanut butter filling.
- In a medium saucepan, heat the peanut butter and butter together until they are melted. Remove from heat and then stir in the powdered sugar and vanilla until it thickens.1 cup creamy peanut butter, ¼ cup unsalted butter, 1½ cups powdered sugar, 1 teaspoon pure vanilla extract
- Drop about 1 teaspoon of the peanut butter mixture onto the cooled chocolate in the liners. Repeat until all of the cups have been topped with some of the peanut butter.
- Melt the remaining half of the chocolate, and then drop about 1-1½ teaspoons over the peanut butter mixture, covering the entire top. Once they have all been covered, tap the pan onto the counter until the tops are smooth.
- Let the cups sit until they are cooled, for about 30 minutes.
Notes
How to Make Peanut Butter Cups Step-by-Step
Melt the Chocolate: Line a mini muffin tin with mini liners, and set the pan aside. In a medium microwave-safe bowl, heat 12 ounces of melting chocolate, starting with 1 minute, and then checking and stirring every 30 seconds, until it is completely melted and smooth.
Set the Bottoms: Spoon about 1 teaspoon of the melted chocolate into the bottom of each mini liner, until the chocolate is completely used. Let that layer of chocolate cool and set while you prepare the peanut butter filling.
Mix the Filling: In a medium saucepan, heat 1 cup of creamy peanut butter and ¼ cup of unsalted butter together until they are melted. Remove from heat and then stir in 1½ cups of powdered sugar and 1 teaspoon of vanilla extract until it thickens.
Fill the Cups: Drop about 1 teaspoon of the peanut butter mixture onto the cooled chocolate in the liners. Repeat until all of the cups have been topped with some of the peanut butter.
Top the Cups: Melt the remaining 12 ounces of melting chocolate, and then drop about 1-1½ teaspoons over the peanut butter mixture, covering the entire top. Once they have all been covered, tap the pan onto the counter until the tops are smooth.
Set the Cups: Let the cups sit until they are cooled, for about 30 minutes.
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