by Holly
These are truly amazing! I made these Copy Cat Reese’s Peanut Butter Cups as a gift for my husband.. but of course, I had to test one out. Ok, two.. I tested two. And then he gave me one… to share. And then I stole one… but there were still lots left for him!
Anyhow, these are actually really easy to make although they do take some time. The final product came out beautifully and I was so excited to give them as a gift! I used a high-quality milk chocolate which just added to the decadence of these peanut butter cups. You could use dark chocolate or even chocolate chips if that happens to be what you have on hand!
Enjoy… although I don’t think I have to tell you that! ;)
Items you’ll need for this recipe:
* Peanut Butter * Milk Chocolate * Peanut Butter Cup Mold *
Reeses Peanut Butter Cups
Prep Time 5 minutes
Servings 24 peanut butter cups
Ingredients
- ¾ pound Good quality dark or milk chocolate
- 1 cup smooth or chunky peanut butter (I used smooth)
- 1 cup powdered sugar
- ⅓ cup graham crumbs
- ¼ teaspoon salt
- peanut butter cup mold (also available at craft stores)
- OR muffin/cupcake papers
Follow Spend with Pennies on Pinterest
Instructions
Chocolate
- Melt chocolate at 50% power in the microwave stirring every 30 seconds. The chocolate does not have to be completely melted, as it sits little pieces will melt in. Be extra careful not to overheat the chocolate or it will seize.
- Place about a teaspoon of chocolate in each well or muffin cup and with the back of a spoon, "pull" the chocolate up the sides ensuring the bottom and sides are completely covered.
- Place in the freezer for about 30 seconds to stiffen up the chocolate and you can "re-pull" more or fill in any gaps. (I held my mold up to light and it was easy to see spots where the chocolate was thin)
- Place back into the fridge until cold
Filling
- Mix together peanut butter, powdered sugar, salt and graham crumbs in a bowl
- Microwave about 90 seconds to soften the mixture and allow it to be poured.
- Place 1 tablespoon of the peanut butter mixture into the wells and gently tap or shake to smooth it.
- Place in the freezer for about 5 minutes
Top
- Spoon enough chocolate on top of the peanut butter to cover it and shake or tap the mold/cup to smooth the top
- Refrigerate until cold
- Enjoy!
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Here are some more recipes you’ll love
* Peanut Butter Lasagna * Double Chocolate Peanut Butter Cup Cookies * Rolo Cheesecake *
I’m allergic to peanuts and nuts and made them with soy butter….they turned out so good that my family who eats Reese cups loved them even as well
I used the chunky and skipped the crackers and was perfect
Thank you for sharing Tiffany! Great to know they work that way.
What can I use instead of graham crackers ? I’m gluten free they’re extremely expensive so I need an alternative.
Hi Linda, some readers have made these without the graham crackers with good results. They are just for helping to get the right consistency in the peanut butter filling so you could try leaving them out or substitute in your favorite gluten-free cookies.
These seriously turned out amazing! Can’t wait to make them again!
I am so glad you enjoyed them Sapana!
Wow! This is my kind of recipe! My absolute favorite candy that I can now make from home! Delish!
Thank you so much Sara! I hope you love them when you get a chance to try the recipe!
How cool love Reese’s cups and teh making them homemade it is genius. I need one now!
Thanks so much Adriana! I hope you love them when you get a chance to try the recipe!
Peanut Butter sounds awesome and I cant wait to try these cute cups for my next party.
Thanks Veena! Hope you love them!
These are so delicious and simple to make. And a crowd pleaser for every event. So good!
Thanks so much Colleen! I am so glad you enjoyed them!
Reese’s peanut butter cups are my favorite candy! I’ve never even thought about making them from scratch but after reading this, I can’t wait to try! The chance to make them with better quality chocolate and peanut butter is reason enough to make them at home. Thanks so much for sharing!
So happy you think so Rebecca! We know you’ll love them!
Yummmm my favourite dessert of ALL TIME! I have never tried making my own, but seeing how easy this recipe is, it is now something I absolutely MUST TRY!
Definitely a must-try Aleta! Let us know what you think!
I don’t understand putting Graham crackers in Copycat Reese’s peanut butter cups, are you serious about that cause when I eat a Reese’s cup I definitely did not detect graham crackers in them??
You don’t taste the flavor, it helps with the right consistency.
Do they just pop out of the muffin tin when done or was I supposed to spray them/or use paper liners??
If I use a muffin tin I usually line it with the papers.
Do they actually taste like real Reese’s peanut butter cups. I don’t recall graham crackers being in them
They do taste like Reese’s. :)
My grandson has celiacs & I will make these without the graham crumbs!
I’m going try making these using Carob Chips since I’m allergic to chocolate!
I wonder if Sunflower Butter would work? My friends son is allergic to nuts and soy, but I know she buys Enjoy Life Brand Chocolate for him (and so do I) and she gets soy free sunflower butter….then he would be able to experiance somewhat what a peanut butter cup tastes like
Oh that is a great idea!! If you try it, let us know how it works out for you!
These look yummy!! Can’t wait to try them!!
Did you use chocolate bark?
I used a high quality milk chocolate chunks (like bark but a bit thicker). You can often find them in the bulk section of your grocery or at a bulk store.
How many does this make?? I am thinking of making them as favors for my wedding….
This made 12 for me.. but it can vary depending on thickness. Even a slight variation in your mold/pan can change the number. You might like to try a small batch to test how many you get with your specific pan/mold.
These look incredible! Have to try them – I like the post about trying it with almond butter, too.