Homemade Peanut Butter Cups
Indulge your sweet tooth with these irresistibly rich and creamy Homemade Peanut Butter Cups—better than anything store-bought! This easy no-bake recipe combines velvety semi-sweet chocolate layers with a perfectly salty-sweet peanut butter filling made from real ingredients like creamy peanut butter, powdered sugar, and a hint of vanilla. Crafted using simple techniques like the double boiler method and chilled to perfection in a muffin tin, these bite-sized treats are ready in just 30 minutes. Perfect for satisfying cravings, gifting, or sharing at gatherings, these homemade peanut butter cups strike the ultimate balance of flavor and texture. Plus, they store beautifully, making them an ideal make-ahead dessert or snack!
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Recipe Information
Ingredients
- 300 grams Semi-sweet chocolate chips
- 120 grams Creamy peanut butter
- 50 grams Powdered sugar
- 30 grams Butter
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Sea salt
Instructions
Line a 12-cup muffin tin with paper liners to prepare for the peanut butter cups.
Melt half of the semi-sweet chocolate chips (150 grams) in a heatproof bowl over a pot of simmering water (double boiler method), stirring occasionally until smooth. Alternatively, melt in a microwave-safe bowl in 15-second intervals, stirring well after each interval.
Spoon about 1 tablespoon of the melted chocolate into each muffin liner, spreading it to cover the bottom evenly. Place the muffin tin in the freezer for 10 minutes to set.
In a medium mixing bowl, combine the creamy peanut butter, powdered sugar, butter, vanilla extract, and sea salt. Mix until smooth and well incorporated.
Remove the muffin tin from the freezer. Add about 1 tablespoon of the peanut butter filling into each cup, gently spreading it out but leaving a small margin around the edges.
Melt the remaining semi-sweet chocolate chips (150 grams) using the same method as before. Spoon the melted chocolate on top of the peanut butter layer in each cup to cover it completely, ensuring the edges are well sealed.
Tap the muffin tin gently on the counter to remove air bubbles and smooth the tops of the cups.
Return the muffin tin to the freezer for 20-30 minutes or until completely set.
Once set, remove the peanut butter cups from the liners and store them in an airtight container at room temperature or in the refrigerator for up to a week.
Enjoy your homemade peanut butter cups!
Nutrition Facts
Calories |
2542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 70 mg | 24% | |
| Sodium | 1846 mg | 80% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 220.9 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 767 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
