Peanut Butter Cups

I mentioned on this post that I would share my secret recipe for homemade Reese’s Cups. This recipe is certainly a hit, like I mentioned in the other post, my brother even asked me to make a few dozen peanut butter cups for him to bring to a party!

Peanut Butter Cups

Mini muffin pan (or cupcake pan if you want larger, full size peanut butter cups)
Mini muffin pan liners (or regular cupcake liners for full size)
A 36 ounce bag of milk chocolate chips
Some smooth peanut butter
Some crushed up graham cracker crumbs
Some powdered sugar to your liking

1.) Melt the milk chocolate in the microwave in 30 second intervals until smooth. Spoon some of the chocolate into your lined muffin pan and spread it up and around the sides.

2.) Put the whole pan in the freezer for about 5 minutes, or until it is hardened.  Meanwhile, combine some peanut butter and crushed graham cracker crumbs to make a crumbly, yet moist, texture. Add enough powdered sugar to make it light and fluffy, and to your sweetness.

4.) Remove the pan from the freezer and fill with the peanut butter mixture. Top with some melted milk chocolate and then put the whole pan back into the freezer to harden. Then, enjoy! Remove the muffin liners from the peanut butter cups before serving.

xoxo Rachel

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20 thoughts on “Peanut Butter Cups

  1. Hi Rachel,
    Wow!!! The peanut butter cups look so YUMMY. I want to reach right into this computer grab one. I have tried many of your recipes & they are all delicious, so looks like I will be trying this one as well.
    xoxxxoxo
    Mamie

    • I’d say at least 24 with the mini-muffin cups – if not more. I mixed both mini and regular and I got a lot. Also, this recipe leaves a lot of room for variation – so you don’t have to use a 32 oz bag, you could use a 12 oz for example. I hope you enjoy making these, and thanks for visiting my blog!

    • Elise, you brought up a good point about the sugar! I actually forgot to add in powdered sugar as one of the ingredients! But I think why I forgot was because I had made these before, but without the powdered sugar and they tasted good, and were super creamy. Then I made them a second time (which are the ones pictured here) and I added enough powdered sugar to sweeten them and give them that classic “Reese’s Cup” texture. So all in all, it can be made with, or without, sugar, depending on how much you want them to mirror the real thing. With that being said, to give it the classic texture – add the powdered sugar. Thanks for visiting my blog, and I hope you make these sometime – let me know how you like them!

  2. Have you ever had any issue with the cups sticking? I tried these tonight with my family and that was the biggest complaint, “some disassembly required” says my husband! Lol

    • No, I actually haven’t had any trouble with the cups sticking. Hmmm… maybe if don’t keep them in the freezer as long, or let them come to room temperature before peeling off the paper, it won’t stick? I hope that helps! You’re husband’s statement is very funny though! I hope it works out better next time 🙂

  3. how much is some peanut butter? These look wonderful. I’m thinking about making them to use in Michael Waurm(?) recipe with the cookie dough and brownie batter. cupcakes.

    • Excellent question! I guess maybe a half a cup… but the bottom line is that you want the entire peanut butter mixture (that means including the graham cracker crumbs and powdered sugar) to be just like the inside of a Reese’s Cup – kind of crumbly, yet still moist. If you have any other questions, please, feel free to ask! 🙂

  4. Pingback: Peanut Butter Pie | Rachel's Cottage House

  5. Every year, I bake treats for the family. Some years, it is the only presents we can do. But this is so awesome!! I will be definately gifting these at Christmas!!

  6. Well it has been sometime that I have been on you site. The peanut butter cups look great next time we see each other you should have them with you to share
    much love great auntie kathy

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