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Homemade Reese’s Peanut Butter Cups

These 4-ingredient Homemade Reese’s Peanut Butter cups are fun to make, super creamy, and melt-in-your-mouth delicious!

Homemade Reese's Peanut Butter Cups – These 4-ingredient homemade peanut butter cups are fun to make, super creamy, and melt-in-your-mouth delicious! | thecomfortofcooking.com

If you ever wondered what my idea of heaven on Earth is, you’re staring smack-dab into a stack of it. These are… insane. Addictive and easy to make and positively insane. You could say, in the membrane.

Making a batch of these foolproof, four-ingredient peanut butter cups is pretty much like winning the candy lottery. That is, imagine yourself in that scruffy homemade Halloween costume (so cute!), toting around your little pail, and it’s your lucky night, kid. Because everyone is passing out Reese’s cups. All for you. You don’t have to share them with anyone. They’re all youuuuuurs!

Okay, maybe my desire to make these ran a little deeper than I realized.

Homemade Reese's Peanut Butter Cups – These 4-ingredient homemade peanut butter cups are fun to make, super creamy, and melt-in-your-mouth delicious! | thecomfortofcooking.com

Reese’s cups are a rare treat around here (can you tell?)… mostly reserved for Halloweens spent sneaking one or two between passing out candy to costumed kids. Just one of many reasons I’m looking forward to having our very own trick-or-treater next year! More peanut butter cups for Mom and Dad. Hehe.

These homemade chocolate peanut butter cups are terrific fun to make, indulgent and delicious with a glass of milk. Just start with a layer of melted chocolate in a muffin tin, freeze, then plop layers of peanut butter and more chocolate on top. Freeze again, peel the paper off, and enjoy. No bake, no fuss, and no time at all ‘til they’re in your belly.

The best kind of treat!

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Print Recipe

Homemade Reese’s Peanut Butter Cups

Yield: Makes 12 peanut butter cups

Ingredients:

2 (12 oz.) bags semisweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup powdered sugar
2 Tablespoons unsalted butter, softened

Directions:

Line a standard 12-cup muffin tin with paper liners.

Melt one (12 oz.) bag of chocolate either in a double boiler or by microwaving in short increments, stirring after 30 seconds, for about 2 minutes.

With a small spoon or cookie scoop, evenly distribute melted chocolate into each muffin cup. Drop pan repeatedly on the counter to help chocolate flatten and smooth out. Freeze whole pan for 15 minutes.

Meanwhile, in a medium bowl combine peanut butter, powdered sugar and butter. Whip with an electric hand mixer until smooth*. Remove pan from freezer and place small spoonfuls of peanut butter mixture on top of each chocolate layer. Drop pan repeatedly on the counter again, to help flatten peanut butter layer. Freeze whole pan for 15 minutes.

Melt remaining 12 oz. bag of chocolate. Working quickly, portion small spoonfuls of chocolate into each cups, three cups at a time, immediately dropping the pan repeatedly on the counter to flatten cups*. Freeze whole pan for 15 minutes to set the top layer of chocolate.

For a peanut butter cup with a firmer texture, serve chilled. For a softer, creamier texture, serve at room temperature. Store refrigerated in an airtight container up to 5 days.

Enjoy!

TIPS

If your peanut butter mixture is not completely smooth, stir in an additional teaspoon of melted butter or vegetable/canola oil.

When portioning out the top chocolate layer, the chill from the frozen peanut will harden the top layer of chocolate very quickly, so you must flatten out the tops quickly after spooning on the chocolate.

You can also make ‘em mini! Use a 24-cup mini muffin tin with paper liners to make double the amount of peanut butter cups in a smaller, kid-friendly size.

Adapted from Fifteen Spatulas

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65 Comments

Comments

  1. My biggest weakness is chocolate and peanut butter treats and your sweet PB cups are so pretty! The perfect homemade candy for your sweethearts for V-Day. :) Excellent tips, too. Thanks for sharing, Georgia!

  3. I don’t think that peanut butter/chocolate combination can be beaten frankly! These are gorgeous Georgia, they look so professional!

  4. Yours came out beautifully! I’ve made these before – mine were a little messy to eat since the chocolate is harder than the PB but utterly delicious nonetheless. Serving them with a paper muffin liner helps. : )

  5. These look flawless, wowsers!
    I only had my first Reese’s Chocolate Peanutbutter-cup a few months ago (I know, it’s a crime! They’re not as famous over here in the Northern hemisphere!) and it was deeelicious! Making them yourself is more fun though, and I have made protein-rich version of them before, so so tasty! :D Mmm

  8. Oh my gosh, these are the most PERFECT homemade peanut butter cups! They’d get snapped up in 2 seconds at my Super Bowl gathering this Sun!

  19. So easy! So pretty! So good! Why haven’t I been making these for years? Thanks for the recipe Georgia. Hope you and sweet baby June are doing well ;-)

  28. PB and Chocolate is the ultimate PMS Hormone Calming Combo – I can’t help it, but I eat a spoon dipped in PB and then tucked into a bag of chocolate chips once a month. I think these would be even handier!! Beautiful, G!!

  31. Wow, these look delicious and so pretty! I’ve never tried Reese’s pieces, so I will need to give your recipe a go! :)

  36. Are these full size muffin tins or mini?

    • Georgia — February 5th, 2014 @ 1:01 pm

      I used a full-sized muffin tin, but you can also use mini if you prefer them smaller. This would probably yield double as many cups (24).

  38. These look delicious
    they are so easy to make :) just made my first batch
    after the last 15 mins in the freezer will be trying these for the first time
    I might stop buying reeses at the store and fix these from now on

  39. If I don’t have powdered sugar, will regular sugar work?

    • Georgia — March 29th, 2014 @ 6:21 pm

      No, just use powdered sugar – granulated will make the texture too grainy; it needs to be smooth.

  40. I mistakenly came across a way to prevent the super hard frozen chocolate next to the not-as-hard PB! The first 12 oz of milk chocolate chips I microwaved to melt and I accidentally did it at too high of a heat making it a big chunky mass. :( I decided to add a bit of milk and that made it all fluid and melty. The second 12 oz batch of chips I melted just fine. Oddly the top layer froze really hard and the bottom layer (with the milk added) froze perfectly! Haha. It was actually a softer, chewier frozen. Next time I might just add a bit of milk to both batches!

  41. Has anyone tried using regular salted butter instead of the unsalted butter in order to get that slight salty flavor like in Reese’s?

  44. Okay…what did I do wrong? These cups were far too difficult to eat! The chocolate was really hard while the peanut butter was extremely soft, making for a lot more mushing than biting. Help! They look so wonderful but just aren’t enjoyable the way I made them!

    • Georgia — March 8th, 2015 @ 9:10 pm

      I would still refrigerate the peanut butter cups to store them, but let them sit out at room temperature a little while before serving. This should soften their texture significantly!

  45. I made these, they were amazing :) the only thing I changed was I used dark chocolate, because I don’t like really sweet things, and they were awesome! Thank you for sharing this!! (This recipe was posted a while ago, but I still felt like I should comment my success) :)))))

  46. These were really delicious. I’m so happy I found this recipe. It’s definitely simpler to make than other recipes in the past. Another recipe I tried called for graham crackers mixed in the peanut butter. I forget how much it called for, but it emulated the grainy texture of Reeses, which was awesome. I think I’ll try that the next time I make these.

    I made a double batch. For one batch, I used semi sweet chocolate chips. For the other, I used white chocolate chips. Just an idea (White chocolate is already so sweet, and I didn’t think about it, but next time, I’m gonna omit the sugar or honey).

    I also don’t use icing sugar, so I used 1/8th cup (2 tbsp) raw honey instead, and it came out great. :D

    Thank you so much for this recipe. <3

  47. First of all…
    Thank you thank you thank you!
    I’ve been living in Europe for the past 20 years and peanut butter cups are a rare luxury!

    I am no master Baker… But here are my suggestions for a quicker neater way to make them :

    I used silicone muffins forms, so I was able to melt the chocolate for the bottom directly in the microwave.
    I softened the peanut butter in the microwave, so it was easier to work the sugar in and get a smooth mixture.
    I melted the rest of the chocolate in the microwave and I was able to put the to topping faster…

    All in all easy to make and a real treat!
    Greetings from vienna!

  48. Found this and made it to serve during our weekly Seahawks GameDay Party…holy smokes, not sure they are going to survive until tomorrow! A MILLION thanks! They turned out lovely…made them miniature sized.

  49. Ohmygoodness, these are soooooooooo gooooooooood! I added a sprinkle of sea salt to the top of these and they are amazing. I was making them for a friend, and we ate them all, so I have to make another batch! Looking forward to trying your other recipes…thanks!

  50. I just made these today. Such a simple recipe! A couple of suggestions I’d like to throw out there from my experience.

    First, two 12oz bags of chocolate is probably too much. Unless I did something completely wrong, the chocolate layers came out way thick, and as someone else commented, makes it pretty hard (literally) to eat.

    Second, don’t use a natty PB! Maybe that’s common knowledge. If you don’t know better like I didn’t, the oily PB doesn’t seem to set very well, so the PB layer will be quite mushy.

    Just my two cents. Great recipe!!

  51. I found this recipe great! I made a few adjustments and they came out perfect. Instead of using semi sweet, use milk chocolate, and double the amount of powdered sugar in the peanut butter. When I was putting the chocolate in the muffin pan, I used a frosting bag and it was so much easier!

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