Who else grew up sneaking Reeseās from the candy drawer? šāāļø Thereās just something magical about the combo of creamy peanut butter and rich chocolate. But let me tell youāwhen you make Chocolate Peanut Butter Cups at home, theyāre next level.
Theyāre smoother, fresher, and you control the sweetness (plus, no weird preservatives!). These little gems are perfect for gifting, snacking, or stashing in the freezer for chocolate emergencies. Want more chocolatey goodness? Donāt miss my recipes for Fudgy Brownie Bites or Chocolate Truffle Balls!
Ingredients:
Chocolate Layer:
- 2 cups semi-sweet chocolate chips (or dark chocolate if preferred)
- 1 tablespoon coconut oil
Peanut Butter Filling:
- 3/4 cup creamy peanut butter (not natural-style)
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions:
1. Line a muffin tin with paper liners (standard or mini size).
2. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second bursts, stirring in between until smooth.
3. Spoon 1 teaspoon of melted chocolate into each liner. Use the back of a spoon to spread it slightly up the sides. Chill in the freezer for 10 minutes.
4. Meanwhile, mix peanut butter, powdered sugar, salt, and vanilla until smooth and thickened.
5. Roll 1 teaspoon of the peanut butter mixture into balls and slightly flatten. Place on top of the set chocolate base.
6. Cover with more melted chocolate until the peanut butter is sealed in. Tap the pan gently to smooth out the tops.
7. Chill until firmāabout 30 minutes in the fridge or 15 in the freezer.
Serving & Presentation Tips:
Pop them in mini cupcake liners for parties or wrap in foil for gifting. Try stacking them on a tiered stand with fresh berries or serving on a cute platter for a chocolate-peanut butter theme night!
FAQ:
Can I freeze these? Absolutely! Store in a zip-top bag and thaw in the fridge for a few hours or at room temp for 20 minutes.
Why not use natural peanut butter? It often separates and results in a runnier, less creamy center.
Can I use molds? Yes! Silicone molds work great if you want a professional edge.
Storage Info:
Store in an airtight container in the fridge for up to 2 weeks. To freeze, place in a single layer on a tray, freeze until solid, then transfer to a freezer bag. Thaw in the fridge or at room temp.
Chocolate Peanut Butter Cups
Ingredients
Chocolate Layer:
- 2 cups semi-sweet chocolate chips or dark chocolate if preferred
- 1 tablespoon coconut oil
Peanut Butter Filling:
- 3/4 cup creamy peanut butter not natural-style
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Line a muffin tin with paper liners (standard or mini size).
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second bursts, stirring in between until smooth.
- Spoon 1 teaspoon of melted chocolate into each liner. Use the back of a spoon to spread it slightly up the sides. Chill in the freezer for 10 minutes.
- Meanwhile, mix peanut butter, powdered sugar, salt, and vanilla until smooth and thickened.
- Roll 1 teaspoon of the peanut butter mixture into balls and slightly flatten. Place on top of the set chocolate base.
- Cover with more melted chocolate until the peanut butter is sealed in. Tap the pan gently to smooth out the tops.
- Chill until firmāabout 30 minutes in the fridge or 15 in the freezer.
Notes
- Natural peanut butter tends to separateāuse a no-stir variety for best texture.
- Want a salty-sweet pop? Sprinkle a few flakes of sea salt on top before chilling!
- Store in an airtight container in the fridge for up to 2 weeks or freeze for longer.
Give It a Try! Canāt wait to see your creationsātag me on Instagram so I can see your peanut-buttery masterpieces! š„š
