Easy Peanut Butter Cups Recipes

HOMEMADE PEANUT BUTTER CUPS

Steps:

• Cut 12 regular-sized muffin liners, lengthwise, in half. If you have miniature muffin liners, skip this step.
• Place half of the chocolate chips in a microwave-safe container. Melt in the microwave for 2 minutes, stirring after every minute.
• Fill the muffin cups half-way with melted chocolate. Using a spoon, coat the sides of the cups with chocolate. Refrigerate for 10-20 minutes, or until firm.
• In a small bowl, stir together peanut butter, powdered sugar, and salt. Spoon over into the chocolate cups, filling it 3/4 of the way.
• Melt the remaining chocolate as previously instructed. Spoon over the cups until full. Use a flat spatula to even out the edges. Refrigerate for 10-20 minutes and enjoy.

HOMEMADE PEANUT BUTTER CUPS

Steps:

• Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.

3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• Prepare a cupcake tin with 6 liners.
• Stir peanut butter and powdered sugar together until smooth.
• Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
• Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
• Cover each dollop of peanut butter with more chocolate and smooth out the top.
• Refrigerate for 1 hour or until chocolate has hardened.
• Remove peanut butter cups from the liners.
• Enjoy!

REESE'S PEANUT BUTTER CUPS

Steps:

• In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

HOMEMADE PEANUT BUTTER CUPS

Steps:

• Melt the chocolate in the top of a double boiler. Keep the chocolate warm over low heat until you are ready to start assembling the peanut butter cups.
• Combine the peanut butter, confectioners' sugar, saltines, butter and salt in a bowl and blend with an electric mixer until well combined
• Prepare a muffin pan with 18 paper muffin liners. Add 1 teaspoon melted chocolate to the bottom of a muffin liner. Using the teaspoon, spread the chocolate in a thin, even layer on the bottom and a third of the way up the side. Repeat with the remaining liners. Place the muffin pan in the freezer until the chocolate is set and hardened, about 5 minutes.
• Spread 2 heaping teaspoons of the peanut butter filling in the bottom of a chocolate-coated muffin liner (it should come to below the chocolate line). Top the peanut butter filling with 2 more teaspoons of melted chocolate, spreading it over the top so no filling is visible. Repeat with the remaining liners. Freeze for 10 minutes.
• Serve chilled or at room temperature.

EASY PEANUT BUTTER CUPS

Steps:

• Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
• Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
• Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Trim 12 paper muffin cup liners to half of their height.
• Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
• In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

EASY PEANUT BUTTER COOKIE CUPS

Steps:

• Heat oven to 375°F. Place mini paper baking cup in each of 36 mini muffin cups.
• In large bowl, stir cookie mix, water, oil and egg until soft dough forms. Stir in peanuts and peanut butter chips.
• Shape dough into 1-inch balls. Dip top half of each ball into sugar. Place one ball, sugar side up, into each muffin cup.
• Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 peanut butter cup into center of each cookie. Cool in pan 5 minutes. Remove to cooling rack to cool completely.

PEANUT BUTTER CUPS

Steps:

• Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment. Beat on medium-low speed until combined. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip, and set aside.
• Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Use a small spoon or small paintbrush to coat insides of the paper candy cups with the melted chocolate, making sure to cover the bottom and sides well. Transfer cups to a rimmed baking sheet or muffin tins (which will keep the cups from sliding around). Transfer to freezer until set, about 10 minutes.
• Remove cold chocolate cups from the freezer. Pipe peanut-butter filling into each cup until three-quarters full. Spoon melted chocolate into each cup to cover. Return to the freezer until set, 15 to 25 minutes.

HOMEMADE PEANUT BUTTER CUPS

Steps:

• In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
• Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
• In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
• Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.

PEANUT BUTTER SQUARES

Steps:

• In a saucepan over medium heat, cook and stir peanut butter and 3/4 cup butter and until smooth. Remove from the heat; stir in sugar and 2 teaspoons vanilla (mixture will be very thick). , Press into a greased 13-in. x 9-in. pan. In a saucepan over low heat, combine chips and remaining butter; cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in the remaining vanilla. Spread over peanut butter layer. Chill until firm.