Homemade Peanut Butter Cups Recipes

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3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY



3-ingredient Peanut Butter Cups Recipe by Tasty image

We've all had our cravings: sometimes sweet, sometimes salty. But have you ever craved both at once? Sometimes you just need your sweet-salty fix and, well, you can count on a Reese's cup to deliver. Or, you can just make your own! With only three ingredients and the simplest of directions, these are way easier to throw together than you might think. Get ready for your very own candy factory extravaganza to begin!

Provided by Camille Bergerson

Categories     Desserts

Yield 6 servings

Number Of Ingredients 3

3 tablespoons powdered sugar, sifted
½ cup creamy peanut butter
1 cup chocolate, melted

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!

Nutrition Facts : Calories 303 calories, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, Sugar 20 grams

HOMEMADE PEANUT BUTTER CUPS



Homemade Peanut Butter Cups image

Provided by insanelygood

Categories     Copycat Recipes     Desserts

Number Of Ingredients 4

1 11.5-ounce package milk chocolate chips, divided
1 cup peanut butter
1/4 teaspoon salt
1/2 cup powdered sugar, sifted

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.

Nutrition Facts : Calories 290 cal

HOMEMADE PEANUT BUTTER CUPS



Homemade Peanut Butter Cups image

I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey peanut butter centers. This is how to make homemade peanut butter cups. -LaVonne Hegland, St. Michael, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 7

1 cup creamy peanut butter, divided
1/2 cup confectioners' sugar
4-1/2 teaspoons butter, softened
1/2 teaspoon salt
2 cups semisweet chocolate chips
4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
Colored sprinkles, optional

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.

Nutrition Facts : Calories 123 calories, Fat 8g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

HOMEMADE PEANUT BUTTER CUPS



Homemade Peanut Butter Cups image

A secret ingredient (saltines!) helps mimic the texture of the peanut butter filling in the store-bought version of this candy favorite.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 18 servings

Number Of Ingredients 6

18 ounces milk chocolate, chopped (about 2 1/2 cups)
1 cup smooth peanut butter
1/2 cup confectioners' sugar
1/4 cup saltine crackers, finely crushed (about 8)
2 tablespoons unsalted butter, softened
Pinch salt

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.

PEANUT BUTTER CUPS



Peanut Butter Cups image

The homemade version of this classic candy is considerably better than what you used to get in your trick-or-treat bucket.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 36

Number Of Ingredients 5

2 cups sifted confectioners' sugar
1 1/2 cups smooth peanut butter, preferably all-natural
3 tablespoons unsalted butter
1 pound bittersweet or semisweet chocolate
36 1 3/8-inch paper candy 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.

GIANT PEANUT BUTTER CUP RECIPE BY TASTY



Giant Peanut Butter Cup Recipe by Tasty image

Here's what you need: milk chocolate chips, creamy peanut butter, powdered sugar, butter

Provided by Alix Traeger

Categories     Desserts

Yield 10 servings

Number Of Ingredients 4

4 cups milk chocolate chips, divided
2 cups creamy peanut butter
2 cups powdered sugar, sifted
8 tablespoons butter, softened

Steps:

  • In a small bowl, place half of the chocolate chips.
  • Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
  • Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides.
  • Refrigerate until set.
  • In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
  • Pour the peanut butter into the tart pan and smooth the surface.
  • Melt remaining chocolate and pour over the peanut butter.
  • Smooth out the chocolate making sure it covers the entire surface.
  • Refrigerate until set, about 1 hour.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 878 calories, Carbohydrate 80 grams, Fat 57 grams, Fiber 5 grams, Protein 17 grams, Sugar 65 grams

CHOCOLATE PEANUT BUTTER CUPS



Chocolate Peanut Butter Cups image

A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.

Provided by SHAUNNSMOM

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 2h

Yield 12

Number Of Ingredients 4

1 (11.5 ounce) package milk chocolate chips, divided
1 cup peanut butter
¼ teaspoon salt
½ cup confectioners' sugar

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.

Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g

HOMEMADE PEANUT BUTTER CUPS



Homemade Peanut Butter Cups image

Just like the candy! You'll need 30 mini (1 3/4 by 1 1/4 inch) paper cups for filling.

Provided by Kathleen Dickerson

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Yield 30

Number Of Ingredients 6

2 cups milk chocolate chips
2 tablespoons shortening
½ cup butter
½ cup crunchy peanut butter
1 cup confectioners' sugar
⅔ cup graham cracker crumbs

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.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 13.6 g, Cholesterol 10.6 mg, Fat 9.5 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.6 g, Sodium 54 mg, Sugar 11.3 g

PB & J CUPS



PB & J Cups image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 6

12 ounces bittersweet chocolate chips
3/4 cup smooth peanut butter
1/2 cup confectioners' sugar
Nonstick cooking spray
6 tablespoons strawberry jelly
Flaky sea salt, for garnish (optional)

Steps:

  • Line 8 cups in a 12-cup muffin tin with cupcake liners.
  • Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally, until melted, about 5 minutes. Once the chocolate is melted, turn the heat off.
  • Meanwhile, add the peanut butter and confectioners' sugar to a mixing bowl. Mix with a hand mixer until well combined. Set the peanut butter mixture aside.
  • Spoon 1 tablespoon of melted chocolate into each cupcake liner. Use a 1-tablespoon size cookie scoop to portion the peanut butter mixture on to your hand. If the mixture is too sticky, lightly spray your hands with nonstick cooking spray. Slightly flatten the peanut butter, but make sure to keep it smaller than the base of the muffin cup so that the chocolate can encase it. Place the peanut butter on top of the chocolate, slightly pressing to let the chocolate come slightly up the sides of the peanut butter. Repeat the process to fill all 12 muffin cups.
  • Next, use a 1/2-tablespoon size cookie scoop to scoop a portion of jelly on top of the peanut butter. To finish the cups, top the peanut butter and jelly with an additional tablespoon of melted chocolate. Use a spoon to spread the chocolate to completely cover the peanut butter and jelly. Sprinkle each cup with flake salt, if desired. Transfer the muffin tin to the fridge for 30 minutes, until completely set.
  • The PB & J cups can be stored in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month.

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Top Asked Questions

Can you make peanut butter cups with natural peanut butter?
Unfortunately natural peanut butter will not harden enough to make these peanut butter cups. There are two parts to this recipe: the melted chocolate and the peanut butter filling. These two steps are easy, just make sure you melt the chocolate slowly. If the chocolate gets too hot it will seize up and get hard.
How do you make a peanut butter and chocolate cup cake?
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.
How do you make homemade Reese’s Peanut Butter Cups?
You are going to love these Homemade Reese’s Peanut Butter Cups! Line muffin tin with cupcake liners. In a medium sized mixing bowl mix together the crushed graham crackers, powdered sugar, and peanut butter. (I just softened mine for about 40 seconds in the microwave). Mix together until combined.
How to make a peanut butter and chocolate Muffin?
Directions 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 teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups.

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