Homemade Peanut Butter Cups Recipe

Stacked peanut butter cups, next to a bottle of milk.

5 from 2 votes

Homemade Peanut Butter Cups Recipe

These Homemade Peanut Butter Cups are rich, chocolatey, and filled with a smooth peanut butter center. They’re perfect straight from the fridge and ideal for making ahead.

Prep Time2 30

Cook Time5

Total Time2 35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 279kcal

Author: Andrea

Ingredients

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

Instructions

Cut 12 cupcake liners down to 3/4" tall. Line one cupcake or muffin tin with the liners and set aside.
In a small mixing bowl, combine powdered sugar, graham cracker crumbs, peanut butter, salt, and vanilla extract. Using a spatula, mix until fully combined. Place the bowl in the freezer to chill while you prepare 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 in the chocolate and stir continuously until melted. Remove from the stove and, using a pastry brush, spoon, or your fingers, coat the bottom of the cupcake liners with the melted chocolate. Add a generous amount—typically, the bottom layer holds the most chocolate.
Remove the peanut butter filling from the freezer and roll into quarter-size balls. If the peanut butter mixture is tacky, use a bit of powdered sugar to help you flatten it. Place the flattened balls into each cupcake liner. Pour the remaining chocolate around the sides and over the top. To create an even surface, gently shake the pan on a flat surface or give it a light tap.
Place the tin in the refrigerator to chill for 2 hours, or until the bottoms of the cups are set. Eat cold or bring to room temperature before serving.

Notes

-I used brown cupcake liners and trimmed them to ¾". Candy molds work too if you’d rather skip liners—I used one for the smaller peanut butter cups.

-Peanut butter cups keep best in the refrigerator, especially if your kitchen tends to run warm.

STORE your Homemade Peanut Butter Reese's Cups in an airtight container in the refrigerator for up to 1 month. If you prefer them firmer, keep them cold. If you like them a bit softer, let them sit at room temperature for 10–15 minutes before serving.

For longer storage, you can FREEZE them in a Ziploc freezer bag or an airtight container. They'll stay fresh for up to 3 months. When you’re ready to eat, thaw in the fridge or let them sit out for a bit until soft.

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