The homemade peanut butter cup recipe is easy to make.
A chocolate coating with rich and creamy peanut butter filling, it’s hard to stop at just one!
Homemade Peanut Butter Cups
- With just five ingredients, whip up these quick, no-bake treats. Make extras; they vanish fast! Smaller molds might mean fewer calories, too!
- Classic flavors! Reese’s was onto something when they paired up peanut butter and chocolate!
- Quick and easy copycat Reese’s peanut butter cups are a fun family activity to make with little chefs!
- Make your own signature candy using mix-ins and toppings of all kinds!
Ingredients for Peanut Butter Cups
Chocolate – You can use almost any kind of chocolate but choose a high-quality chocolate. Try white chocolate, semi-sweet, milk, dark chocolate or even chocolate chips. Chocolate melts will work but the flavor isn’t as good.
Peanut Butter – Avoid the ‘natural’ peanut butter, almond butter, cashew butter, or natural nut butters as the finished cups won’t set up as firmly. Creamy or crunchy peanut butter can be used.
Graham Cracker Crumbs – Buy them ready-made or crush graham crackers in a zippered bag with a rolling pin. They help the filling set.
Variations – Swap out the peanut butter for Nutella or make nut-free cups using sunflower or pumpkin seed butter. Mix in or top peanut butter cups with crushed Oreo cookies, mini M&M’s, toasted coconut, or a few butterscotch chips. Sprinkle the tops with a bit of flaky sea salt before it sets.
How to Make Peanut Butter Cups
- Place melted chocolate into each muffin well or liner and spread the chocolate up the sides. Freeze 30 seconds.
- Combine remaining ingredients (per recipe below) until smooth.
- Spread filling equally among chocolate molds.
- Cover with remaining melted chocolate and refrigerate until firm.
Tips & Tricks
- Start with good-quality chocolate and peanut butter for the best results.
- Melt a little more chocolate than you might need just in case. Keep leftovers in the refrigerator and re-melt to drizzle over ice cream or cookies!
- Use a small brush to work the chocolate up the sides of the muffin tin or liners.
- Gently tap the muffin tin on the counter to release any air bubbles and create a smooth surface.
Storing Peanut Butter Cups
- Leftover copycat Reese’s peanut butter cups taste best when they’re kept chilled in the refrigerator, they’ll keep for up to 7 days. Make sure they are covered so they don’t absorb any odors.
- Freeze portions on a baking sheet before transferring them to zippered bags so they don’t stick together.
Peanut Butter Bliss
Did you make these Copycat Reese’s Peanut Butter Cups? Leave a rating and a comment below!
Copycat Reese’s Peanut Butter Cups
Homemade peanut butter cups are easy to make with this simple recipe. Just a few ingredients are all it takes to make these irresistible treats!
For the Chocolate
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Melt the chocolate in the microwave on medium power, stirring every 30 seconds. Avoid overheating the chocolate to prevent it from seizing.
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Pour about a teaspoon of melted chocolate into each well or muffin liner. Use the back of a spoon or a pastry brush to spread it up the sides, ensuring the bottom and sides are completely covered.
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Place the mold in the freezer for 30 seconds to firm the chocolate. Correct any thin spots if necessary.
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Refrigerate the mold until the chocolate is cold.
For the Peanut Butter Filling
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In a bowl, combine peanut butter, powdered sugar, graham crumbs, and salt. Stir to combine.
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Gently press approximately 2 teaspoons of the peanut butter mixture into each well to flatten.
Assembly
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Pour enough melted chocolate over the peanut butter to cover it entirely. Tap the mold to level the top.
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Refrigerate until the chocolate is firm.
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Once set, the peanut butter cups are ready to be enjoyed!
If using silicone or metal cupcake liners, place them on a small pan so they’re easy to handle.
Keep the chocolate layer fairly thin but thick enough that it doesn’t melt/break when you handle it.
Chocolate can be melted in a double boiler if desired.
Keep peanut butter cups in the fridge in an airtight container for up to 7 days. Freeze for up to 3 months.
Serving: 1cup | Calories: 160 | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 80mg | Potassium: 104mg | Fiber: 1g | Sugar: 14g | Calcium: 10mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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