Description
These homemade Reese’s Peanut Butter Cups combine a smooth, buttery peanut butter filling with rich chocolate in perfectly portioned mini muffin cups. Easy to make and no baking required, they offer a delightful treat for peanut butter and chocolate lovers alike.
Ingredients
Scale
Peanut Butter Filling
- 1 cup / 250g smooth peanut butter
- 60g / 4 tbsp unsalted butter
- 1/4 cup / 55g brown sugar
- 1 cup / 120g icing sugar (powdered sugar)
Chocolate Coating
- 500g / 16 oz chocolate (for melting, not eating chocolate)
Instructions
- Prepare muffin tins: Line 3 x 12 hole mini muffin tins with paper patties to prevent sticking and make removal easier.
- Make peanut butter filling: Combine peanut butter, butter, and brown sugar in a small saucepan over medium heat. Stir constantly until melted and gently bubbling, then remove from heat and gradually add powdered sugar, stirring vigorously to fully incorporate.
- Cool filling: Set the peanut butter mixture aside to cool. Refrigerate if you want to speed up the process.
- Melt half chocolate: Melt half of the chocolate in the microwave in 30 second bursts, stirring between each to ensure even melting.
- Add chocolate base: Pour about 1 1/2 to 2 teaspoons of melted chocolate into each paper-lined muffin cup as the base layer.
- Shape and add peanut butter filling: Scoop slightly heaped teaspoons of the cooled peanut butter filling, roll into balls and flatten slightly. Place each disc into the center of each muffin cup, making sure the filling is smaller in diameter than the cup to allow chocolate coverage on the sides.
- Set initial chocolate layer: Refrigerate the muffin tins for 20 minutes until the chocolate base and peanut butter filling partially set.
- Melt remaining chocolate: Melt the rest of the chocolate in the microwave using 30 second bursts, stirring in between for smoothness.
- Cover peanut butter filling: Pour 1 1/2 to 2 teaspoons of melted chocolate over each peanut butter disc, covering it completely. Gently tap the muffin tin on the counter to smooth out the chocolate surfaces.
- Final setting: Refrigerate again for 20 minutes or until the chocolate is fully set and firm.
- Serve: Remove the paper patties from the peanut butter cups and serve immediately or store refrigerated for later enjoyment.
Notes
- Using icing (powdered) sugar is critical for achieving the right texture in the peanut butter filling.
- You can refrigerate the peanut butter mixture to speed up the cooling process before assembling.
- Choose a good quality melting chocolate for best results; avoid eating chocolate as it doesn’t melt well.
- Ensure the peanut butter discs are slightly smaller than the muffin cups to allow chocolate to coat the sides properly.
- Store the peanut butter cups in an airtight container in the refrigerator for up to 1 week.
