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Peanut Butter Cups

  • Writer: Karson Gaule
    Karson Gaule
  • Feb 12, 2021
  • 2 min read

Reese's peanut butter cups were an all-time favorite candy at my house, especially when the Easter Reese's "eggs" and Christmas Reese's "trees" came to stores.



The other day, I was really craving a treat that was sweet and salty, but it was way too cold to leave the house to hunt down peanut butter chocolate candies from the store. So, I made my own version of the ever-popular peanut butter cups.

 

These turned out so much easier than I imagined! With only 3 ingredients, these knock-off Reese's are sure to become a quick and easy favorite treat.


Peanut Butter Cups

Makes 12 peanut butter cups

INGREDIENTS

  • 1 1/4 cup semi-sweet chocolate chips*

  • 1/2 cup peanut butter**

  • 1/2 cup powdered sugar

DIRECTIONS

  1. Prep a cupcake tin with cupcake liners

  2. Melt the chocolate chips in a microwave-safe bowl

  3. Pour about 1 teaspoon of melted chocolate into each cupcake liner and spread around the bottoms and a little up the sides to cover (you want enough chocolate to hold the peanut butter)

  4. In a medium bowl, mix the peanut butter and powdered sugar to form a thick, dough-like consistency (if the mixture is too liquid, add more powdered sugar, if it is too thick, add more peanut butter)

  5. Once your peanut butter mixture is ready, add about 1 tablespoon of peanut butter to each chocolate-coated liner that you have prepped. I like forming the peanut butter mixture into a rough disk-shape so it is even across the cup

  6. Once there is peanut butter in each liner, cover with remaining chocolate (how much chocolate you want to use here is up to you! Just make sure you have enough to reach the sides of the liner)

  7. Place in the freezer for at least an hour (or the refrigerator for at least 4 hours) and enjoy!

Store leftovers in a covered container in the refrigerator (they become soft and gooey if left at room temperature for too long)

 

*You can use any type of chocolate you like! I used semi-sweet because it was what I had on hand but these would be delicious with dark chocolate as well


**I used Skippy smooth and natural peanut butter but this recipe would be so yummy with chunky peanut butter, all natural peanut butter, almond butter, or even cookie butter (!!!). But if you opt to use a natural peanut butter that needs stirring, keep in mind that you will need to use much more powdered sugar

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