Homemade Reese's Peanut Butter Cups

Name: Homemade Reese's Peanut Butter Cups
Prep time: 15 min
Total time: 15 min
Yield: 30 - 36
Ingredients: 1 cup / 250g smooth peanut butter; 60g / 4 tbsp unsalted butter; 1/4 cup / 55g brown sugar; 1 cup / 120g icing sugar (powdered sugar) (see notes); 500 g /16 oz chocolate (for melting, not eating chocolate)

User Reviews

4.9

42 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
30 - 36
Course
Dessert

Homemade Reese's Peanut Butter Cups

Paige Becker

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I created this recipe out of necessity. Because I am addicted to Reese's Peanut Butter Cups but they're pretty expensive here in Sydney!

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Ingredients

Servings

1 cup / 250g smooth peanut butter
60g / 4 tbsp unsalted butter
1/4 cup / 55g brown sugar
1 cup / 120g icing sugar (powdered sugar) (see notes)
500 g /16 oz chocolate (for melting, not eating chocolate)

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Instructions

Line 3 x 12 hole mini muffin tins with paper patties.
Combine peanut butter, butter and sugar in a small saucepan over medium heat. Heat until melted, stirring constantly, until it starts to bubble gently. Remove from heat and add the powdered sugar 1/4 cup at a time, stirring vigorously to dissolve into the peanut butter mixture.
Set the peanut butter filling aside to cool (refrigerate to speed up the process).
Melt half the chocolate in the microwave in 30 second bursts, stirring in between.
Pour about 1 1/2 to 2 tsp of melted chocolate into each muffin cup.
Scoop up one slightly heaped tsp of the peanut butter filling and roll into a ball then flatten slightly. The disc should be smaller than the muffin cup diameter as you want chocolate to cover the side of the peanut butter filling. Place into the centre of the muffin cup. Repeat with remaining peanut butter filling.
Refrigerate for 20 minutes until the chocolate is set.
Melt the remaining chocolate in the microwave in 30 second bursts, stirring in between.
Pour about 1 1/2 to 2 tsp of melted chocolate into each muffin cup, covering the peanut butter filling. Gently bang the muffin tin on the counter top to even out the surface of each peanut butter cup.
Refrigerate for 20 minutes until the chocolate is set.
Remove paper patties and serve.

Notes

It is best to use a good quality icing sugar (powdered sugar) for this, not the cheapest ones sold, because the icing sugar needs to dissolve into the peanut butter filling. I find that cheaper brands are grainier and don't dissolve properly.