Peanut Butter Cups

Since I’ve discovered that it’s insanely easy to make your own peanut butter, I’ve gone a bit crazy with it. I had four jars in my pantry, and while we do go through a lot of peanut butter, it would be awhile before we could make a dent in that.

Cue the peanut butter desserts. Wait, scratch that. Cue the easy, no-bake peanut butter desserts with only four ingredients! Seriously, can’t beat that!

The most difficult thing about this recipe is melting the chocolate. If you aren’t comfortable using the microwave, feel free to do it slowly over a double-boiler. But as long as you keep your eye on it, the microwave is definitely easier and faster.

I already have visions of a mini-version of these, which will likely appear on top of a cupcake as a garnish…ooh, or stuffed into the middle of a cupcake.

Who are we kidding? That would require them to not be eaten the second they come out of the freezer.

If you’re looking for something quick and easy, you’ve gotta try this!

Enjoy!
Homemade Peanut Butter Cups
Yield: Approx 12-15 cups
Hands-on time: 15 minutes ♦ Total time: 60 minutes

Ingredients:

16 oz semi-sweet or milk chocolate, chopped (or use chips)
2 Tablespoons unsalted butter, room temperature
1/3 cup confectioners sugar
1/2 cup creamy peanut butter

Directions:
In a small glass bowl, heat half of the chocolate in the microwave for 30-60 seconds. Remove from the microwave once the chips begin to slightly melt. Use a fork to stir until smooth, using the heat of the chocolate to melt the remaining chips entirely. If needed, re-heat in 10 second intervals until smooth. DO NOT over heat the chocolate, as it will burn and seize.

Line a muffin tin with cupcake papers. Spoon a small amount (about 2 teaspoons) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth and spread the chocolate. Place the pan in the freezer for 15 minutes to harden the chocolate. Meanwhile, prepare the peanut butter.

In a small bowl, beat together peanut butter, butter and confectioners sugar until smooth and fluffy. Remove the pan from the freezer, and spoon a small amount of peanut butter on to the chocolate layer. Again, tap on counter top to level and spread the peanut butter. Return the pan to the freezer and allow to harden for about 15 minutes.

Repeat the first step and melt the remaining chocolate in the same manner. Spoon the top chocolate layer over the peanut butter and return to freezer.

Serve very cold, and enjoy!

Recipe Source: Adapted from Fifteen Spatulas

Comments

Angie says

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I am pinning this for the holidays. Gorgeous!

Krista says

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Holy Cow! I had no idea I could do these so easily at home. My “boys” would love them! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

Erin @ The Spiffy Cookie says

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Those are the most gorgeous homemade pb cups I have seen

- Erin {Lemon Sugar} says
  
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  Thanks Erin! 🙂
  
Homeandfood says

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I really didn’t need to know this existed.

Hello ten pounds! Hahah
Xxxx

Jenniffer says

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I made these, with homemade raw chocolate for my husband, for Valentine’s. Reeces are his favorite, so I was really nervous that they would not measure up. I omitted the butter, made my own confectioners, using part coconut sugar, and my homemade chocolate has a coconut oil base. Well, they were a HUGE hit, he LOVED them and stated that his coconut-chocolate-peanut butter cups were BETTER than Reeces:) So, thank you so much for this great recipe!

- lemonsugar says
  
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  Yay! Glad you liked them!
  
cissy says

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They look awesome cannot wait to try. Can you please share recipe for peanut butter?

- lemonsugar says
  
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  There’s a link to it in the blog post above. 🙂
  
Cheryl says

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Could you also use marshmallow crème to make the old fashion mallow cups? Loved these.

Meg says

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Made these the other day- very delicious and look fabulous with minimal effort.
Only recommendation would be to microwave the peanut butter mix to make it a little easier to spread out in the cup
Next time i’ll use my mini muffin pan for these!!!

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