Homemade Peanut Butter Cups

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I'll admit it.  This one is probably only for those truly experimental, adventurous kitchen creatures out there.  Not that it is a difficult process, but that the product is so readily available on the supermarket shelf.  I also must say that the process of making these little cups is fun and the result is all the reward you could want.  And the extra made at home bonus---no preservatives or other unwanted garbage in your food!

These cups stand up to anything you can find in a store.  My quartet of taste testers all marked "better" on their sheets.  They are at the very least comparable in taste to any brand of peanut butter cup.  They also make for a great opportunity to involve the kids in the kitchen.

Printable Recipe

Homemade Peanut Butter Cups
makes about 27

1 1/4 pounds (20-ounces) milk chocolate, chopped
2 1/2 teaspoons vegetable shortening
8 ounces peanut butter, natural or regular
3/4 cup confectioners' sugar
3 Tablespoons unsalted butter, melted
1/4 teaspoon pure vanilla extract
Pinch of kosher salt

Line a 24-cup mini muffin pan with paper liners (you will have a few extra on the side); set aside.  *Note--if you prefer a flatter, more Reese's-like shape of cup, do not use a muffin pan.  The weight of the chocolate and peanut butter mixture will spread out inside the liner making for a flatter cup.  In this case, just set liners on your counter.

In a medium bowl, combine the chocolate and shortening.  Melt over a saucepan of simmering water or in the microwave, stirring occasionally until completely smooth.  Place about 1 1/2 teaspoons of the melted chocolate in each paper liner.  Using a small, clean paint brush, brush the chocolate up the sides and the bottom of the liner to coat.  (Reserve the remaining chocolate and keep warm.) Place the muffin tin in the refrigerator just until the chocolate is set, about five minutes.

Meanwhile, combine the peanut butter, sugar, butter, vanilla and salt in medium bowl using a hand held mixer until completely smooth.  Using a spoon or piping bag, place the peanut butter mixture into the wells of each chocolate-coated muffin cup, about 1 1/2 teaspoons per cup.  Place the muffin tin in the freezer just until the peanut butter mixture is firm, about 5-7 minutes.

Using a finger or the back of a spoon, gently press on the peanut butter mixture to smooth and flatten; allow the muffin cups to come to room temperature.  Spoon the remaining melted chocolate on top of the peanut butter mixture and gently rap the muffin tin on the counter to smooth and level the chocolate.  Allow the chocolate to set before serving.  Enjoy!

Source: Adapted from Rad Megan via One Good Thing by Jillee


  1. I love homemade candy cups! I'm allergic to chocolate so I made them with white baking chips and homemade Golden Oreo cookie butter. Can't wait to make some with peanut butter too!

  2. Beautiful!

  3. These look delicious! Why buy Reese's when you can make your own peanut butter cups at home? Thank you for the recipe; I'll have to try this out! (:


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