Homemade Peanut Butter Cups

Rich homemade peanut butter cups are truly decadent. You won’t believe how easy it is to make your own version of this classic candy!

There is hardly a better combination than chocolate and peanut butter like in these delicious Peanut Butter Buckeyes, Reese’s Peanut Butter Oatmeal Bars, and No Bake Peanut Butter Bars. These fabulous Homemade Peanut Butter Cups prove it!  

Homemade Creamy Peanut Butter Cups stacked next to milk

Peanut butter + chocolate = LOVE

A few days ago when I was out running errands I decided to stop by one of the big restaurant/baking supply stores. As I was walking down one of the aisles I noticed that they had molds for candy cups.

It got me thinking about how easy it would be to make my own peanut butter cups! And for someone who could eat their weight in peanut butter cups every day, that sounded pretty darn good! Once I got home I grabbed my muffin pan and a stack full of liners and got to work!

We ate ours straight out of the fridge and even tossed a few in the freezer- they were amazing!!! Such a fun little treat using ingredients that you probably already have in your pantry! Who knew making your own peanut butter cups was so easy?!

Homemade Honey Roasted Peanut Butter | lifemadesimplebakes.com

making homemade peanut butter cups

PREP. Cut 12 cupcake liners down to 3/4″ thick. Line one cupcake/muffin tin with liners, set aside.

FILLING. In a small mixing bowl combine powdered sugar, graham cracker crumbs, peanut butter, salt and vanilla extract. Using a spatula mix ingredients until combined. Place in the freezer to chill while preparing the chocolate.

CHOCOLATE. Using a double boiler on the stovetop, (or a saucepan with a bowl set over it) add water and set over low heat. Pour chocolate in and stir continuously until the chocolate has melted. Remove from stove and using a pastry brush, spoon or your fingers, cover the bottom of the cupcake liners. You’ll want a pretty good amount because generally the bottom has the most chocolate.

COMBINE. Remove the peanut butter filling from the freezer and roll into quarter size balls. If the filling is tacky use a little bit of powdered sugar to help you flatten them. Place the flattened balls into each cupcake liner. Pour remaining chocolate around the sides and over the top. To create an even top gently shake the pan on a flat surface or tap.

CHILL. Place the tin into the refrigerator to chill for 2 hours or until the bottoms of the cups are set. Eat cold or bring to room temperature. 

Homemade Peanut Butter Cups with a bit missing on a white plate

Tips + Storing Info

  • If your kitchen is warm, place the muffin pan in the fridge for 10 minutes or so after you have added the chocolate to the bottom to help it set. This will keep your peanut butter layer from sinking.
  • Add colored sprinkles to the tops of your peanut butter cups immediately after pouring the top layer of chocolate for a festive addition to any holiday.
  • Substitute white chocolate candy melts or dark chocolate melts to make a variety of peanut butter cup flavors.
  • Almond butter or cashew nut butter can be used instead of peanut butter in this recipe.
  • For a shortcut use Reese’s Shell Syrup instead of melted chocolate when making these treats.
  • Make mini peanut butter cups in a mini muffin tin.

STORE these peanut butter cups in an airtight container in the fridge for up to a month. (But we bet they’ll all be eaten by then!)

FREEZE in a Ziploc freezer bag or an airtight container in the freezer for up to 3 months.

stacked Homemade Peanut Butter Cups on a brown and white napkin

More delicious & easy candy recipes:

Peanut Butter Cups Recipe

Rich Homemade peanut butter cups are truly decadent. You won’t believe how easy it is to make your own version of this classic candy!
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Course: Dessert
Cuisine: American
Prep Time: 2 hrs 30 mins
Cook Time: 5 mins
Total Time: 2 hrs 35 mins
Servings: 12
Calories: 278kcal
Print Recipe

Ingredients

  • 1 1/2 cup milk chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup powdered sugar
  • 2 Tbsp graham cracker crumbs - finely ground
  • 3/4 cup creamy peanut butter
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract

Instructions

  • Cut 12 cupcake liners down to 3/4" thick. Line one cupcake/muffin tin with liners, set aside.
  • In a small mixing bowl combine powdered sugar, graham cracker crumbs, peanut butter, salt and vanilla extract. Using a spatula mix ingredients until combined. Place in the freezer to chill while preparing the chocolate.
  • Using a double boiler on the stovetop, (or a saucepan with a bowl set over it) add water and set over low heat. Pour chocolate in and stir continuously until the chocolate has melted. Remove from stove and using a pastry brush, spoon or your fingers, cover the bottom of the cupcake liners. You'll want a pretty good amount because generally the bottom has the most chocolate.
  • Remove the peanut butter filling from the freezer and roll into quarter size balls. If the filling is tacky use a little bit of powdered sugar to help you flatten them. Place the flattened balls into each cupcake liner. Pour remaining chocolate around the sides and over the top. To create an even top gently shake the pan on a flat surface or tap.
  • Place the tin into the refrigerator to chill for 2 hours or until the bottoms of the cups are set. Eat cold or bring to room temperature. 

Notes

-I used brown cupcake liners and cut them down to ¾”. You can also use a candy mold to create peanut butter cups if you don’t want liners. I used a mold for the smaller peanut butter cups.
-Peanut butter cups are best kept in the refrigerator, especially if your kitchen is warm.

Nutrition

Calories: 278kcal | Carbohydrates: 29g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 24g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

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