I love Reese’s peanut butter cups. They’re pretty much my favorite candy. So it makes sense that, as I’m trying to eat more natural, less-processed food, I’d try my hand at making a homemade version of Reese’s peanut butter cups.
I found this recipe online and after playing around with it, I think this is the perfect version of homemade peanut butter cups.
With a smooth creamy peanut butter filling surrounded by peanut-butter flavored chocolate, these easy, no-bake Homemade Peanut Butter Cups are a treat for any peanut butter/chocolate lover.
I think these Homemade Peanut Butter Cups are just as tasty as Reese’s, only with less sugar and processed stuff. So really, they’re even better.
Homemade Peanut Butter Cups are far cheaper too. Plus, they only take about 20 minutes to make. The longest part is spooning the mixture into the pans in layers. So simple!
Simple How-To Photos for Making Homemade Peanut Butter Cups:
Follow directions for mixing the peanut butter mixture and separately, the melted chocolate and peanut butter.
Begin by layering a small amount of chocolate into the bottom of the paper-lined muffin cups. (You can use either mini or regular size or both.) For mini muffin cups, use about a teaspoon of chocolate. For regular muffin cups, it will be closer to a tablespoon.
Next, spoon a small teaspoon or tablespoon of the peanut butter filling into the center of each muffin cup.
Lastly, layer more chocolate on top until the peanut butter filling is completely covered.
Chill for at least one hour before enjoying. You’ll want to keep your peanut butter cups stored in a cool place so they don’t melt. In the spring/summer, I keep them in the refrigerator.
These are the mini peanut butter cups. Aren’t they cute?
Homemade Peanut Butter Cups are a great Easter treat alternative to store-bought candy. The Easter bunny will be dropping some off in my kids’ Easter baskets for sure this year. 🙂
You want one, don’t you?
- 1 cup creamy peanut butter, divided
- 4 teaspoons butter, almost melted
- ½ cup confectioners' sugar
- ½ teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup (6 ounces) milk chocolate chips
- Mix ½ cup of peanut butter, almost melted butter, confectioners' sugar, and salt in one bowl. Set aside.
- In a separate bowl, microwave both the semisweet and milk chocolate chips, along with the remaining peanut butter until melted and smooth. Start at 1 minute and stir, then heat at 20-30 second intervals stirring each time, until melted and smooth.
- Layer a small amount of chocolate into the bottom of the paper-lined muffin cups. (You can use either mini or regular size or both.) For mini muffin cups, use about a teaspoon of chocolate. For regular muffin cups, it will be closer to a tablespoon.
- Next, spoon a small teaspoon or tablespoon (for large) of the peanut butter filling into the center of each muffin cup.
- Lastly, layer more chocolate on top until the peanut butter filling is completely covered.
- Chill for at least 1 hour until firm. Enjoy!
- Store in a cool place.
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