Description
Delicious homemade Reese’s Peanut Butter Cups made with a creamy peanut butter filling encased in rich, melted chocolate. Perfect for satisfying your sweet and salty cravings with a simple, no-bake recipe that yields about 30 peanut butter cups.
Ingredients
Scale
Peanut Butter Filling
- 1 cup / 250g smooth peanut butter
- 60g / 4 tbsp unsalted butter
- 1/4 cup / 55g brown sugar
- 1 cup / 120g icing sugar (powdered sugar)
Chocolate Coating
- 500g / 16 oz chocolate (for melting, not eating chocolate)
Instructions
- Prepare muffin tins: Line 3 x 12 hole mini muffin tins with paper patties to create molds for your peanut butter cups.
- Make peanut butter filling: In a small saucepan over medium heat, combine peanut butter, butter, and brown sugar. Heat, stirring constantly, until everything is melted and it starts to gently bubble. Remove from heat and add the powdered sugar gradually, about 1/4 cup at a time, stirring vigorously to incorporate fully.
- Cool the filling: Set the peanut butter mixture aside to cool, refrigerating if you want to speed up the process and make it easier to handle.
- Melt half the chocolate: Use the microwave in 30-second intervals, stirring between each until smooth and fully melted.
- Add chocolate base to cups: Pour about 1 1/2 to 2 teaspoons of melted chocolate into each lined muffin cup to form the bottom layer.
- Shape peanut butter discs: Scoop a slightly heaped teaspoon of the peanut butter filling, roll it into a ball and flatten slightly to form a disc smaller than the muffin cup diameter so the chocolate can cover the sides.
- Place filling in cups: Center each peanut butter disc on top of the chocolate layer in the muffin tin. Repeat for all cups.
- Set initial chocolate layer: Refrigerate the muffin tins for 20 minutes until the chocolate has solidified around the filling.
- Melt remaining chocolate: Again microwave the remaining chocolate in 30-second intervals, stirring well until smooth.
- Cover peanut butter filling: Pour 1 1/2 to 2 teaspoons of melted chocolate over each peanut butter disc, ensuring they are completely covered. Gently tap the muffin tin on the countertop to level the chocolate.
- Final set: Refrigerate for another 20 minutes until the outer chocolate layer is set and firm.
- Serve: Remove the paper patties carefully and enjoy your homemade Reese’s Peanut Butter Cups.
Notes
- Using icing sugar rather than granulated sugar ensures a smooth and creamy peanut butter filling.
- Choose high-quality melting chocolate rather than eating chocolate for best results and smooth consistency.
- Refrigerate both after adding chocolate layers to speed up setting and to keep the cups firm.
- Adjust sugar quantities slightly to adjust sweetness to taste if desired.
