My husband’s very favorite candy is Reese’s Peanut Butter Cups and I have to say I have a hard time resisting them as well.
I decided it would be fun to get my girls involved in making a treat for Daddy as a special surprise.
You won’t believe how easy it is to make your own delicious little Reese’s Peanut Butter cups at home and you can really control the ingredients and nutrition on this one while still indulging in something delicious.
The good news is that these are incredibly easy to make. The bad news is that these are incredibly easy to make– you might be tempted to whip them up often 😉
I used milk chocolate chips to make mine and a crunchy peanut butter. You can substitute dark chocolate, creamy peanut butter, you can mix in white chocolate chips… whatever you like will be delicious!
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- 12oz Chocolate Chips (milk, semi-sweet, white or dark chocolate)
- ½ cup peanut butter (creamy or crunchy)
- ¼ cup confectioner's sugar
- 2 teaspoons butter
- Add peanut butter, confectioner's sugar and butter to a small bowl and stir well.
- If the butter is not soft enough you can pop this into the microwave for 10 seconds.
- Set aside.
- Place cupcake liners into a muffin pan (or mini cupcake liners into a mini muffin pan)
- Add the chocolate chips to a bowl and microwave in 30 second intervals, stir well in between until completely melted and smooth.
- Quickly layer a thin layer of chocolate into the cupcake liners.
- Pound the muffin pan onto the counter to smooth out the chocolate and get an even layer.
- Add peanut butter mixture on top.
- Add a second layer of chocolate and again pound on counter to smooth out the chocolate and get even layers.
- Place in fridge for about 30 min to 1 hour to chill and harden.
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So this recipe is incredibly easy. You simply make the butter/peanut butter/sugar mixture and then heat up the chocolate.
Layer the chocolate and peanut butter according to your liking- I prefer a thinner layer of peanut butter and heavier chocolate. My husband likes thicker peanut butter- so completely up to you.
You do need to work quickly so the chocolate doesn’t harden- you can melt 6oz at a time so you have more time to layer the chocolate. I also find it easier to actually melt the chocolate and not burn it when I do half the bag of chocolate chips at a time. You can either dallop the layers in and bang the pan a few times to even it out or you can put the chocolate in a piping bag and pipe it on for more control.
And that is it!
I bet you have a hard time eating just one of these 🙂
If you like this recipe, you might also like:
Chocolate Buttercream Frosting
Crock Pot Hot Chocolate– goodness this is so good!
I can’t wait to make these! They look like the ones an expensive candy store near me sells. Yum!
Well I may or may not have eaten about 8 of them :). You could do plain peanut butter but the confectioners sugar and butter just adds a creaminess. Very yummy 🙂
Do you need to cook peanut butter mixture?
It looks really good 🙂
Hi Tatyana– no you don’t. It is super fast to put together and totally no bake 🙂
Unless you use natural peanut butter, it already is loaded with confectioners sugar.
Hi Suzanne- great point! I think since I use all natural quality peanut butter I assume everyone else does too. If you have a super processed peanut butter I am sure you can skip that extra step 🙂
Love this recipe!! It is so easy and yummy!! Thanks so much!!!
Awesome, so glad to hear that Lisa!
These are absolutely amazing I made them for a bake sale. I chose not to put the butter in with the peanut butter it was just my preference i will totally make them again. absolutely amazing 🙂
Hi!! I really want to make these soon, but I was wondering when you put in the butter?
Hello charlene These Look amazing 🙂 i wanted to make them for a friend and was wondering how Long they can be stored until they become Bad? Also if i leave out the butter?
Thank you 🙂
They will be fine for a few weeks in the fridge for sure- none of the ingredients go bad quickly- but I think they are best pretty fresh. I haven’t tried these without butter so I can’t say how it would work… I think the recipe should be fine without it but hard to say for sure. 🙂