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Recipe compliments of www.ITISAKEEPER.com

Two homemade peanut butter cups are stacked on top of each other, with a swirl of chocolate on the top cup, set against a blurred background.

Homemade Peanut Butter Cups

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My homemade Peanut Butter Cups are so much better than store-bought version. Forget complicated recipes and endless ingredients, this recipe is surprisingly easy, requiring just a handful of pantry staples. Get ready to transform simple components into a decadent, customizable treat that promises pure bliss in every bite.
Prep Time : 20 minutes
Chill Time : 2 hours
Total Time : 2 hours 20 minutes
Servings: 12 servings
Course: Dessert
Calories: 241kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 2 cups Chocolate Chips
  • ½ cup Peanut Butter
  • 2 tablespoons Butter
  • ¼ cup Powdered Icing Sugar
  • ¼ teaspoon Salt, if needed

Instructions
 

  • Use either silicone baking cups and spread out on a platter, or grease a muffin tray. Set aside.
  • Melt 1 cup of chocolate chips in a microwave-safe bowl in 30 second bursts. Stir well and reheat as needed.
  • Add 1/2 Tablespoon of melted chocolate to each silicone baking cup or muffin pan indent.
  • Let set for 1 hour until firm.
  • Place peanut butter, powdered sugar and optional salt into a mixing bowl and beat together until well combined.
  • Distribute a heaped teaspoon (approximately 1 1/2 teaspoons) of the peanut butter mixture into each muffin cup.
  • Melt remaining 1 cup of chocolate chips in a microwave-safe bowl in 30 second bursts. Stir well and reheat as needed.
  • Pour the melted chocolate over the peanut butter filling and tap the tray or pan to smooth out the chocolate until flat.
  • Allow to set for 1 hour or overnight until chocolate is completely set.
  • Pop out of the muffin cups and enjoy or store in an airtight container.
  • (If storing, place a sheet of parchment paper in between each layer to prevent the pb cups from sticking together.)

Christina's Notes

  • Use Good Quality Chocolate: The better the chocolate, the better the final product will taste.
  • Melt Chocolate Slowly and Gently: Avoid overheating, which can cause it to seize or burn. Use a double boiler or melt in short intervals in the microwave, stirring frequently. 
  • Chill Between Layers: Chilling the chocolate layer before adding the peanut butter filling, and then chilling again after adding the top chocolate layer, helps them set properly and prevents the layers from mixing.
  • Don't Overmix the Peanut Butter Filling: Mix just until combined to avoid a tough texture.
  • Use Room Temperature Peanut Butter: This will make it easier to mix with other ingredients.
  • Tap the Molds: After adding each layer of chocolate, gently tap the muffin tin or mold on the counter to release any air bubbles and ensure an even coating. You can use mini cups too.
  • Get Creative with Presentation: Dust with cocoa powder, drizzle with extra chocolate, or top with flaky sea salt for a more gourmet look.
  • Experiment! Don't be afraid to try different flavor combinations and find your perfect homemade cup.
  • Serve this recipe with: List what to serve with: Snickers Cake, Chocolate Caramel Iced Coffee, or Saltine Crack Candy.

MY NOTES