Homemade Peanut Butter Cups
With simple ingredients and minimal prep, this easy peanut butter cup recipe delivers everything you love about Reese's Peanut Butter Cups in a satisfying no-bake treat.
Servings: 12
Equipment
Ingredients
- 16 ounces chocolate chips divided (~2½ cups of chocolate chips or chopped chocolate)
- 3 teaspoons coconut oil divided, optional
- ½ cup creamy peanut butter *shelf-stable is best
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon table salt
Instructions
- Line a 6-cup muffin tin with silicone liners or paper liners. Alternatively, line a 12-cup mini cupcake liners.
- Place 1 cup of the chocolate chips into a small heat-safe bowl. Microwave in 30-second intervals, stirring between each interval, until only a few chunks of chocolate remain. Stir well, to allow the residual heat melt the remaining chocolate. Add 1 teaspoon of coconut oil to the mixture and stir until glossy and fully incorporated.
- Spoon about ½ tablespoon of the melted chocolate into the each muffin tip. Use the back of the spoon to spread the chocolate into a thin, even layer. Place the muffin tin into the fridge or freezer for 5 minutes for chocolate to harden.
- While the chocolate is setting up prepare the peanut butter mixture. In a medium mixing bowl, mix ½ cup creamy peanut butter, ¼ cup powdered sugar, ½ teaspoon vanilla extract, and ¼ teaspoon table salt with a handheld mixer on medium speed until well combined. *If using natural peanut butter you will need to add 1-2 tablespoons of additional powdered sugar to thicken the mixture. It should be able to be rolled and shaped much like soft cookie dough.
- Remove the muffin tin from the fridge or freezer. Using about 1 tablespoon of the peanut butter mixture, use the palms of your hands to shape it into a small disc that is slightly smaller than the chocolate base. Place in the muffin cup and repeat the process until all cups are filled with peanut butter.
- Place the remaining 1½ cups of chocolate chips into a clean small heat-safe bowl. Microwave in 30-second intervals, stirring between each interval, until only a few chunks of chocolate remain. Stir well, to allow the residual heat melt the remaining chocolate. Add the remaining 2 teaspoons of coconut oil to the mixture and stir until glossy and fully incorporated.
- Pour about 2 teaspoons of the remaining melted chocolate over the peanut butter layer, using the back of the spoon to smooth over the peanut butter disc, letting the excess drip down the sides. You want to ensure the peanut butter center is fully covered with chocolate.
- Return to the fridge to let harden for an hour or so, or speed up the process by chilling in the freezer for 10-15 minutes.
- Once the chocolate has hardened, remove the peanut butter cups from the muffin tin, remove the liners if desired, and store in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature for 5-10 minutes for the ultimate taste and texture before enjoying.
Video
Notes
Coconut Oil: The coconut oil helps the chocolate to set up faster and maintain a glossy sheen. Feel free to omit.
Chocolate: Use any variety of chocolate chips (or chopped chocolate) you like. Milk, dark, semi-sweet, white chocolate, etc.
Dairy-Free: Use your favorite dairy-free chocolate.
Nutrition
Calories: 272kcal | Carbohydrates: 30g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 8mg | Sodium: 132mg | Potassium: 70mg | Fiber: 2g | Sugar: 27g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
