Original Post: https://www.evolvingtable.com/peanut-butter-cups/
Homemade Reese’s Peanut Butter Cups
Make your own Peanut Butter Cups just like the classic Reese’s candy with this super simple recipe! Peanut butter, ground graham crackers, powdered sugar, vanilla, and salt make up the filling, encased in a decadent melted milk, semi, or dark chocolate coating.
Servings: 12 cups
Ingredients
- ⅔ cup peanut butter creamy
- ½ cup powdered sugar
- ¼ cup graham cracker crumbs
- ⅛ teaspoon vanilla
- 1 pinch of salt optional
- 1 12-oz. bag chocolate chips milk or semisweet
Instructions
- Process the graham crackers in a food processor until they are a fine crumb.¼ cup graham cracker crumbs
- Mix peanut butter, powdered sugar, graham crackers, vanilla, and salt in a large bowl until well combined.⅔ cup peanut butter, ½ cup powdered sugar, ¼ cup graham cracker crumbs, ⅛ teaspoon vanilla, 1 pinch of salt
- Add chocolate chips to a medium-sized bowl and melt in the microwave for 2 minutes, stirring every 30 seconds.1 12-oz. bag chocolate chips
- Line a 12-cup muffin tray with cupcake liners and fill each one with ½ tablespoon of melted chocolate. Spread the chocolate around to cover the bottom of the liner. Place a tablespoon of the peanut butter filling on top of the chocolate, spreading it around to form a circle and then slightly pushing it down into the chocolate. Top the peanut butter with another ½ tablespoon of melted chocolate. Smooth out the top and make sure it completely covers the peanut butter underneath.
- Refrigerate the cups for 1-2 hours, or until the chocolate is completely hardened. Enjoy!
Video
Notes
- Dairy-Free/Vegan: Look for a dairy-free, vegan chocolate made with coconut oil or another substitute, but be aware that it may melt and cool differently from traditional chocolate.
- Low-Carb: Opt for natural, sugar-free peanut butter, sugar-free chocolate, and a non-nutritive confectioner's sugar replacement.
- Nut-Free: For peanut allergies, opt for a different variety of nut butter, such as almond or cashew butter. For all nut allergies, try using a brand of sunflower seed butter, or even cookie butter.
- Prep-Ahead: The peanut butter filling can be made up to 2 days in advance, and stored in an airtight container in the fridge. Lay a damp paper towel on the surface of the filling, to keep it from drying out.
- Storage: Homemade peanut butter cups can be stored in an airtight container in the fridge or at room temperature for up to 2 weeks.
- Freezing: The cups can be frozen in a freezer-safe airtight container or Ziploc freezer bag for up to 6-9 months.
Nutrition
Calories: 112kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 81mg | Potassium: 96mg | Fiber: 1g | Sugar: 7g | Calcium: 8mg | Iron: 1mg
