Peanut Butter Cups Recipe

Course: Dessert

Cuisine: American

Prep Time: 15

Chill: 30

Total Time: 45

Servings: cups

Calories: 153kcal

Author: Becky Hardin - Easy Dessert Recipes

Prepare these incredible Homemade Peanut Butter Cups with ease using creamy peanut butter and other tasty ingredients. They’re as good as Reese’s cups!

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Equipment

Kitchen Scale (optional)
Mini Muffin Tin

Ingredients

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
24 ounces melting chocolate 680 grams

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

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 don’t have to use a muffin tin to hold the liners, but it helps them have a uniform shape.
Peanut butter cups can set at room temperature, or be chilled if needed faster.

Storage: Store 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.

Nutrition