peanut butter cups

This homemade Reese's Peanut Butter Cups recipe will satisfy your peanut butter cravings in just minutes, and they taste just like the real thing!

Homemade Reeses Peanut Butter Cups

graham crackers (crushed)

sugar

butter

peanut butter (either creamy

butter (divided)

chocolate

Combine

In a medium-sized bowl, combine graham cracker crumbs and powdered sugar until well blended. Set aside.In a microwave-safe measuring cup, heat 6 Tbsp butter and peanut butter together in microwave for 15 second increments until melted. Stir until combined and pour over graham cracker mixture. Continue to stir until well combined. Set aside.

Melt

Melt half of the chocolate chips with 2 tablespoons of butter in a microwave safe bowl in the microwave for 15 second increments (stirring each time) until chocolate is melted. Place cupcake liners in cupcake tin (mini or regular depending on what size peanut butter cups you want to make-- makes about 36 mini cups or 18 full-sized cups).

Coat

Using a paint brush (I used a flat brush about 1/2&quot; wide), &quot;paint&quot; each cupcake liner with melted chocolate. Be sure to evenly coat the bottom and half way up each cup (if using the &quot;mini&quot; cupcake liners). If you are using full-size cupcake liners paint about 1/3 of the way up each cup. Tip: You don&#039;t need to paint the chocolate super thick, just enough so you don&#039;t see any of the liner underneath.Place in the refrigerator to cool for about 5 minutes or until chocolate hardens.

Fill

Press about 1 teaspoon of graham cracker mixture in each mini cup (about 1 Tbsp. for regular-sized cups) making sure the top is somewhat flat (it doesn't need to be perfect). Just make sure you don't go above where you "painted" the chocolate on the cup.

Add remaining chocolate chips to remaining melted chocolate in the microwave-safe bowl and melt together with remaining 2 tablespoons butter (stirring every 15 seconds).Spoon a little chocolate over each peanut butter cup until the peanut butter filling is completely covered (you can lightly shake or tap the cupcake pan to even out the chocolate over the filling). You want the top of the peanut butter cup to look completely flat.

Cool

Place in refrigerator or cool area until chocolate hardens, then serve!

https://www.youtube.com/watch?v=VXjoAJyrEPw

This homemade Reese’s Peanut Butter Cups recipe will satisfy your peanut butter cravings in just minutes, and they taste just like the real thing!
Recipe: https://www.favfamilyrecipes.com/homemade-reeses-peanut-butter-cups/
0:08 - Making the peanut butter
1:01 - Making and adding the chocolate
2:23 - Ready to Eat!

The little candy bar center in these Peanut Butter Cup Cookies makes these a family favorite treat. Change out the sprinkles and they are perfect for every holiday.

Peanut Butter Cup Cookies

peanut butter

vegetable shortening

granulated sugar + 2-3 Tablespoons (to roll dough in)

brown sugar

vanilla extract

all-purpose flour

baking powder

salt

peanut butter cups,

Preheat the oven to 350 degrees. Spray a...

Preheat the oven to 350 degrees. Spray a mini muffin tin with nonstick spray.

Beat the peanut butter, shortening, 1/4 cup sugar,...

Beat the peanut butter, shortening, 1/4 cup sugar, and brown sugar until creamy. Add the egg, and vanilla and beat again.

Stir together the flour, baking powder, and salt....

Stir together the flour, baking powder, and salt. Slowly mix into the peanut butter mixture.

Roll the dough into 24 even balls. Roll...

Roll the dough into 24 even balls. Roll each dough ball in the remaining granulated sugar.

Place in prepared muffin tin. Bake for 8-9...

Place in prepared muffin tin. Bake for 8-9 minutes. Remove from the oven and let cool in the pan for 2 minutes.

Press a peanut butter cup into the top...

Press a peanut butter cup into the top of each cookie. Gently use a knife to remove the cookie from the pan and place on a wire rack..

Once the chocolate on the candy has melted,...

Once the chocolate on the candy has melted, sprinkle the tops with sprinkles. Let set completely before moving. Store in a tightly sealed container.

https://mediavine-res.cloudinary.com/video/upload/r8zsompbze0zqnhiennd.mp4

The little candy bar center in the best Peanut Butter Cup Cookies makes these soft cookies one of our favorite treats. Change out the sprinkles and these peanut butter cookies are perfect for every holiday.

&nbsp;Homemade Peanut Butter Cups are simple to make yourself and only require a handful of ingredients!

Homemade Peanut Butter Cups

oz semisweet chocolate (chopped)

Line a standard 12 cup muffin tin with paper cupcake liners.

Melt half the chocolate either in a double boiler (the safer method) or in the microwave (the more dangerous, but easier/lazier method). I opt for the latter. If you don’t know how to melt chocolate this way, read my Explanation of Chocolate Behavior article.

Distribute the melted chocolate into the 12 muffin tins (I use a cookie scoop to portion the chocolate), only barely filling the bottom of each cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes.

In the meantime, whip the peanut butter, butter, and confectioner’s sugar together with a hand mixer until mixed and light. Taste it and make sure the sweetness is to your liking. Place small tablespoons of peanut butter into each cup, then drop the pan repeatedly on the counter again, so the peanut butter layer is flattened out. Place in the freezer for 15 minutes.

Melt the last 1/2lb of chocolate, and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. In my experience of making these, the chill from the peanut butter (because it was just in the freezer) will harden up that top layer of chocolate very quickly, so you must flatten out the tops immediately after you pour the chocolate into each cup. Place the peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.

You can either refrigerate them for a peanut butter cup with more bite, or leave them at room temperature for a softer, creamier bite. Just peel the wrapper off, and enjoy!

These infused peanut butter cups are one of the easiest treats you can make. Almost nothing beats the taste of chocolate and peanut butter together!

Peanut Butter Cups

Melting Chocolate

Butter

Sugar

Powdered Peanut Butter

Creamy Peanut Butter

Magical Coconut Oil

Vanilla Bean Paste

Pink Himalayan Salt

In a stand mixer blend the Magical Butter sugar peanut butter and salt until the mixture is firm (about 2 minutes) and set it aside.

 Slowly melt the chocolate with 2 tablespoons of Magical Coconut Oil in a double boiler. Then fill your molds halfway and use a spoon to pull chocolate up the sides of the molds to coat them.

 Refrigerate the chocolate cups for about 5-10 minutes or until firm.

 Add peanut butter to fill the cups almost to the top leaving room for the top chocolate layer.

 Chill them again for 5 minutes to firm the peanut butter.

 Melt more chocolate to pour atop each cup.

 Carefully cover the cups with parchment paper and refrigerate them for 15-20 minutes.

 Pop your Chocolate Peanut Butter Cups from their molds and enjoy!

Gooey, peanut butter rice krispies treats stuffed with extra fluff and Reese&#039;s Peanut Butter Cups!

Reese's Rice Krispies Treats

Cup Sugar

Cup Corn Syrup

Cup Creamy Peanut Butter

Cup Marshmallow Fluff

Cups Rice Krispies

Salt

Bag Reese's Peanut Butter Cups (chopped and divided)

Cup Chocolate Chips

Mini Marshmallows

In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.

Remove from heat.

Quickly add the marshmallow fluff, salt and cereal and stir to combine thoroughly.

Add the chocolate chips and stir again.

Wait about 2 min and add the mini marshmallows, quickly folding the mixture together then add all but 4-5 Reese&#039;s candy and stir carefully so as to not smash up the candy too much.

Line a 9x9&quot; square pan with parchment paper, spray with nonstick spray and spread the mixture in. Top with chopped Reese&#039;s.

Let cool and devour!

Make your own peanut butter cups using just 5 simple ingredients -- dark chocolate chips, peanut butter, coconut oil, honey and sea salt. 

5-Ingredient Peanut Butter Cups

chocolate chips (use dairy-free

Tablespoon melted coconut oil

honey

Tablespoons melted coconut oil

sea salt (if peanut butter isn't salted)

Line a muffin tin with paper or silicone liners. The recipe should make about 10-12 pb cups depending on how thick you make your layers.

Melt chocolate chips and coconut oil for 1 minute in the microwave, stir and continue heating on 30 second intervals, until chocolate chips have melted and chocolate is smooth.

Using a spoon pour enough chocolate (about 1-2 teaspoons) to cover the bottom of the liner into each liner. Place tray into the freezer for about 5-10 minutes for the chocolate to set.

In another bowl, add peanut butter, honey, coconut oil and sea salt (if using). Microwave for about 15 - 20 seconds or until mixture is slightly melted and pourable. Stir to combine.

Remove cups from the freezer and pour peanut butter mixture evenly over each cup. Place back in the freezer to set for about 5 minutes.

Pour remaining chocolate over each cup, using just enough to completely cover the peanut butter layer. At this point you can also sprinkle flaked sea salt on top of the chocolate if you want!

Place tin back in the freezer for about 30 minutes to an hour to set completely. Remove from freezer and store in the refrigerator until ready to serve.

Store leftovers in the fridge. They should last at least 5-7 days. For longer storage, store cups in the freezer for up to 2 months.

https://content.jwplatform.com/videos/A5piTSr5.mp4

Make healthier peanut butter cups using just 5 simple ingredients -- dark chocolate chips, peanut butter, coconut oil, honey and sea salt.

This Homemade Peanut Butter Cups recipe is a healthy copycat of Reese’s! It’s SO easy to make with only 3 ingredients. Gluten-free, sugar-free and dairy-free too!

Healthy Peanut Butter Cups

chocolate chips (I tested with milk chocolate

Tbsp coconut oil

Line a 12-cup muffin tin with 12 silicone liners. Set aside.

Combine 1/2 a cup of chocolate chips and 2 Tbsp of coconut oil in a microwave-safe bowl and cook on high in 15 second intervals, stirring well in between each session. Stop cooking when the mixture is very smooth. Be careful not to overcook, as the chocolate will become thick and goopy.

Measure 1 tsp of the melted chocolate into each silicone cup. Using the back of the measuring spoon, gently push the chocolate up the sides of the silicone cup about 1/4 inch.

Place in the freezer for 15 minutes. If you are using an all natural peanut butter and at one time the oil had separated from the nut butter (or still is!), stir very well so the oil is incorporated and place this in the freezer too.

Remove the muffin tin and peanut butter from the freezer. If you want a thin peanut butter layer (seen in the pictures), scoop 2 tsp of peanut butter into each muffin cup. If you want a thick peanut butter layer (YUM!), scoop 3 tsp of peanut butter into each muffin cup.

As best as you can, spread the peanut butter to the edge of the muffin cup and level the top. Place in the freezer for 15 minutes.

Remove the muffin tin from the freezer. Working fast and on just one muffin cup at a time, measure 1 tsp of chocolate into each muffin tin. Use the measuring spoon to get the chocolate all the way to the edge and level the top. The chocolate will harden fast, since the peanut butter is frozen, so work fast to ensure a completely smooth top (or just eat the ones that aren’t quite as pretty).

LOL! This is sooooo awesome! I love it when you step out into the dessert realm. Thanks Tiffany :)

So. I'm a type A also. How much is a scoop of collagen? A tablespoon?

Also, I'm thinking of putting a crunchy topping on mine. Granola, seeds, nuts . . . something.

This will be fun to make with grandkids! Did you try disposable foil cupcake liners? Did they not work?

Sue

Thank you for sharing my link Annabelle! Much appreciated.

Hey Tiffany!
I made some of your healthy peanut butter cups the other day, and you're absolutely right, they're better than the store-bought stuff! I used cocoa butter to melt the chocolate with, and the peanut butter filling is so light and fluffy it tastes like Heaven in the stars! The chocolate I use for melting is Signature Kitchens melting chocolate, which looks like chocolate bars, and is available at Safeway. My neighbor Dana says these are delicious enough to make you drool! Mama Jane says I could have put a little whipped cream in the peanut butter, but I feel it was just right when straight. I used standard paper cupcake liners, and maybe next time I can actually make reusable silicone cupcake liners with Silicone Plastique. I give this recipe a solid 5 stars! Maybe even 10 stars! How about 100 stars!

Peanut Butter Chocolate Chip Valentine's Blondies - Fast, EASY blondies loaded with peanut butter, chocolate chips, and topped with peanut butter HEARTS!! Bring them to a Valentine's Day party or surprise someone special!!

Peanut Butter Chocolate Chip Valentine's Blondies

unsalted butter (1 stick), melted

light brown sugar, packed

salt,

mini semi-sweet chocolate chips (or 3/4 cup regular sized chocolate chips)

Reese's Valentine's Day Peanut Butter Hearts

Preheat oven to 350F. Line an 8-by-8-inch baking...

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

To a large, microwave-safe bowl add the butter...

To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.

Wait momentarily before adding the egg so you...

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, peanut butter, vanilla, and whisk until smooth.

Add the flour, salt, and stir until just...

Add the flour, salt, and stir until just combined, don’t overmix.

Add the chocolate chips and stir to combine.

Turn batter out into prepared pan, smoothing the...

Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 20 minutes, or until top is set in center and done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Blondies firm up as they cool.

After blondies are out of the oven, add...

After blondies are out of the oven, add the Reese's hearts, evenly spaced in rows and columns, 3-by-3. Lightly press them down so they adhere. The chocolate will start melting and to avoid it from melting too much because you want the heart shape to stay intact, place the pan in the fridge for about 10 minutes and then return pan to counter to cool completely before slicing and serving. Blondies will keep airtight at room temp for up to 1 week.

This homemade Peanut Butter Pie is made from scratch with just a few ingredients and will have everyone coming back for seconds! It's CRAZY good! With step-by-step video.

Peanut Butter Pie

chocolate graham crackers (196 grams)

(99 grams) unsalted butter, (melted)

(227 grams) cream cheese, (at room temperature)

heavy whipping cream

Mini Reese’s cups

Peanut butter chips

Preheat the oven to 325°F.

In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.

For the crust:

In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.

In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons powdered sugar and the vanilla extract and continue to whip until stiff peaks form.

Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours or chill in the fridge at least 6 hours. Drizzle with melted peanut butter and melted chocolate. Top with mini Reese&#039;s cups and peanut butter chips. Serve frozen or refrigerated.

Store in the fridge, covered, for up to 3 days, or in the freeze for up to 1 month.

For the filling:

https://content.jwplatform.com/videos/MYdccXWR.mp4

This homemade Peanut Butter Pie is made from scratch with just a few ingredients and will have everyone coming back for seconds! It's CRAZY good!

Skip the packaged candy and make Peanut Butter Cups at home! Easy Homemade Reese&#x27;s have all the irresistible taste of the original, without any of the preservatives.

chocolate melting wafers

Line a cupcake pan with cupcake liners and...

Line a cupcake pan with cupcake liners and set aside.

In a medium bowl, mix together peanut butter,...

In a medium bowl, mix together peanut butter, sugar, and vanilla until smooth.

Transfer the peanut butter mixture to a pastry...

Transfer the peanut butter mixture to a pastry bag or ziploc bag with a small section of the corner cut off.

Melt the chocolate melting wafers in a medium...

Melt the chocolate melting wafers in a medium microwave-safe bowl for 30-second intervals, stirring between each one, until fully melted.

Add 2 teaspoons of melted chocolate to the...

Add 2 teaspoons of melted chocolate to the bottom of each liner.

Pipe the peanut butter mixture on top of...

Pipe the peanut butter mixture on top of the chocolate.

Top the peanut butter with 1 tablespoon of...

Top the peanut butter with 1 tablespoon of melted chocolate.

Place in the refrigerator for about 1 hour...

Place in the refrigerator for about 1 hour to set.

Remove and enjoy.

https://mediavine-res.cloudinary.com/video/upload/wysnlrxlz1eix66oi8dh.mp4

Skip the packaged candy and make Peanut Butter Cups at home! Easy Homemade Reese’s have all the irresistible taste of the original, without any of the preservatives.

No Bake Peanut Butter pie is a rich and decadent masterpiece, especially when loaded up with peanut butter cups, chopped peanuts and mini chocolate chips. Absolutely sinful and hard to resist!

No Bake Peanut Butter Pie

9 inch prepared graham cracker crust

Magic Shell® Chocolate Flavored Topping

8 oz package cream cheese, softened

milk

8 oz package frozen whipped topping, thawed

peanuts

mini chocolate chocolate chips

peanut butter cups (cut in half and quarters)

Using the back of a spoon, spread magic shell over bottom of graham cracker crust. Use enough to cover the bottom fully (or more if desired).

In large bowl, beat softened cream cheese and powdered sugar until well combined. Mix in peanut butter and milk. Fold in whipped topping. Pour into graham cracker crust and spread evenly.

Refrigerate several hours until firm or freeze for at least two hours. Top with salted peanuts, chopped miniature peanut butter cups and mini chocolate chips once firm or before serving.

Store covered in refrigerator.

Homemade Chocolate Peanut Butter Cups are made with high-quality chocolate and creamy peanut butter filling with a secret ingredient. Tastes even better than what you find in the store. How to make out-of-this-world chocolate peanut butter cups at home.

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Top 20 peanut butter cups recipes from across the web

The most viewed peanut butter cups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed peanut butter cups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine