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
Equipment
Ingredients
- 12 ounces dark chocolate or milk chocolate, good quality
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ⅓ cup graham cracker crumbs
- ¼ teaspoon salt
Instructions
For the Chocolate
- Melt the chocolate in the microwave on medium power, stirring every 30 seconds. Avoid overheating the chocolate to prevent it from seizing.
- 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.
- Place the mold in the freezer for 30 seconds to firm the chocolate. Correct any thin spots if necessary.
- Refrigerate the mold until the chocolate is cold.
For the Peanut Butter Filling
- In a bowl, combine peanut butter, powdered sugar, graham crumbs, and salt. Stir to combine.
- Gently press approximately 2 teaspoons of the peanut butter mixture into each well to flatten.
Assembly
- Pour enough melted chocolate over the peanut butter to cover it entirely. Tap the mold to level the top.
- Refrigerate until the chocolate is firm.
- Once set, the peanut butter cups are ready to be enjoyed!
Notes
Nutrition Information
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.
Made these today but I could see the bottom chocolate layer was already starting to melt while I was finishing the top, even tho I’d left them in the freezer to freeze. So am wondering how I can serve them at my party later this week without them turning all gooey. Our room temperature here is 33 degC.
Also how do you make the top of the cupcake so smooth and even. Mine had “stroke marks” on top due to my attempts to smoothen out the surface.
Chocolate will begin to soften or melt at a room temperature of 33°C (92°F).
Yeah. I intend to freeze them before serving. Also realise the outcome is much smoother using a brush for the top.
Looks so good. I will try it. E. H. Schmitt Lynn
peanut butter cup mold I dont have those so would cupcakes liners work.?
That will work just fine Patricia!
so I saw for the recipe I’ll need round cup wrappers like cupcake holders can I just use those instead of what’s mentioned in the recipe?
That should work just fine Patricia!
I’d love to try this recipe but I don’t see instructions for the peanut butter cup mold…if I use the mold is there any prep work or do you just put the chocolate straight in…how to you get the cups out? thank you
Hi Kathryn, I would follow the instructions as written for the mold. If you are having issues getting them out you could try using a muffin liner. I hope this helps!