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I really don’t know what got into me! I can count on a couple of fingers the times I’ve attempted to make homemade candy in my life! But for some reason, when I saw this recipe for Peanut Butter cups on Rad Megan, it was like I was being pulled by an unseen force into the kitchen to make them!
It might have something to do with the fact that Reese’s Peanut Butter cups/eggs/hearts/Christmas trees, etc are my all-time favorite kind of candy…AND while I’ve seen many recipes for making a homemade version of them, I’ve never actually found one that I thought was something I could actually make!
While there is SOME finesse required when attempting to make these, the recipe and method couldn’t be easier! Not to mention you probably have all the ingredients in your kitchen cupboards right now. (I know I did!)
Homemade “Reese’s” Peanut Butter Cups
Adapted from RadMegan
Ingredients:
- 1 (16-ounce) jar creamy Natural Jif peanut butter (or use whatever you have)
- 2 lbs. high-quality chocolate chips, milk or dark
- 1 1/2 cups powdered sugar
- 4-6 Tbsp melted butter
- Cooking spray
- Mini cupcake liners
Step 1: Make The Filling
Melt butter in the microwave. Empty the peanut butter into a bowl and stir in the powdered sugar. Mix in 4 Tablespoons of melted butter. If it seems a little dry and crumbly, add another 1 to 2 Tablespoons of melted butter. Just enough to make into a thick, smooth filling. Set aside.
Step 2: Melt The Chocolate & Assemble
Melt the chocolate in a double boiler (or the microwave), stirring often until it becomes smooth and velvety.
Arrange your cupcake papers onto a baking sheet and lightly mist with cooking spray. (I used my mini muffin pans.)
Spoon the melted chocolate into the cupcake papers, coating the bottoms and sides entirely. I had to use one finger to “coax” the chocolate up the sides of the cupcake wrapper. Set the extra chocolate aside.
Once all cupcake papers are coated, place the tray in the refrigerator to cool for about five to ten minutes.
Pipe or spoon the peanut butter mixture into the cooled chocolate cups. I used a Ziploc bag to pipe the mixture into the cups…SO fast and easy that way!
When all the chocolate cups are filled, dip one finger into some water and then press down on each glob of filling to flatten a bit. Then spoon the remaining melted chocolate over the top of the peanut butter and place the tray back in the refrigerator for another 30-minutes to set completely. Recipe should yield about 55 mini peanut butter cups.
I’m going to try and refrain from gushing too much over these things, but I have to say…these are DELICIOUS!! The peanut butter filling is sooo creamy, and each splendid little bite is the perfect ratio of chocolate to peanut butter. (A crucial part of what makes this candy SO darn popular and appealing!)
Hopefully that wasn’t too gushy, but you can be certain it was sincere! :-) Enjoy!!
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Homemade “Reese’s” Peanut Butter Cup Recipe
Equipment
- Cooking spray
- Mini cupcake liners
Ingredients
- 16 oz creamy peanut butter
- 2 lb chocolate chips milk or semisweet
- 1 1/2 cups powdered sugar
- 4-6 tbsp butter melted
Instructions
Peanut Butter Filling
- Melt butter in microwave. Empty the peanut butter into a bowl and stir in the powdered sugar. Mix in 4 Tablespoons of melted butter. If it seems a little dry and crumbly, add another 1 to 2 Tablespoons of melted butter. Just enough to make into a thick, smooth filling. Set aside.
Chocolate Coating
- Melt the chocolate in a double boiler (or the microwave), stirring often until it becomes smooth and velvety.
- Arrange your cupcake papers onto a baking sheet and lightly mist with cooking spray. (I used my mini muffin pans.)
- Spoon the melted chocolate into the cupcake papers, coating the bottoms and sides entirely. Set the extra chocolate aside.
- Once all cupcake papers are coated, place the tray in the refrigerator to cool for 5-10 minutes.
- Pipe or spoon the peanut butter mixture into the cooled chocolate cups.
- When all the chocolate cups are filled, dip a finger into water and use it to flatten the filling. Then spoon the remaining melted chocolate over the top and place the tray back in the refrigerator for another 30 minutes to set completely.
