They look just like the Reece’s ones! Over seven years ago, a reader of mine, Lissa, shared this peanut butter filling recipe with me, citing that she used it as a base for peanut butter bars. I actually used Ghiradelli milk chocolate chips, they are delish! –however, a note about peanut butters: Not thinking, after reading this I immediately ran out to my local Whole Foods and picked up a jar of “natural” peanut butter, my eagerness to make these treats taking over my rational thinking skills. Thank you! Hi Diana, At the very top of every single one of my posts, right underneath the big title, is a button that says “skip to recipe” – click it and you will be magically transported right to the recipe. My love for peanut butter cups is REAL. I know this post is on the older side but this recipe looks delish and my sister and I are planning on making homemade Reese’s for Christmas. I’m having trouble rolling the peanut butter mixture….it’s too gooey any suggestions? came out just right, or at least, tasted great to me. I make many, many of the recipes you post, and I rarely take the time to write. I have none :(. Substitute almond, cashew or another nut butter for the peanut butter. I can’t wait to try these…this weekend I think! Beat in the egg, milk, and vanilla. Yes the peanut butter mix was soupy, but all you need to do is put it in the freezer for about 15 minutes and it hardens up enough to pat into balls then pat down. Hi Danielle, I’m so happy to hear you’ve been enjoying the site! Do you ever eat the Trader Joe’s PB cups? Hi Maddie, It doesn’t make it softer, but it helps to thin the chocolate so that it’s not as thick. Line a mini-muffin tin with paper liners; set aside. The only thing I subbed was a little bit of canola oil for the shortening, and instead of letting the chocolate cups harden all the way first I pushed the peanut butter balls into them so they were more level with the top of the cups. Six years ago: Tamale Pie. It thins out the chocolate a bit, gives a smoother consistency and keeps it from being a bit “gloopy”. Hi! This recipe was originally published on August 2, 2011. Most the the text is from the original post. Just two questions: Do any of the ingredients have gluten? Is this possible? I plan on making 400 of these for chritsmas…am I crazy!???! It helps to thin the chocolate when dipping and coating things. I am going to have to try this. Just a thought. Ive also made them using Adams peanut butter, an oily refrigeration PB, and i just found i had to keep them stored in the fridge or freezer or else they would melt and get really soft, but for the most part, no one minded!!!! Be sure to download your FREE Garden Harvest Cookbook for plant to plate recipes all year long! Definitely a treat to make for my husband. I would recommend the Ghiradelli milk chocolate bar (they are sold in the baking aisle, 4 ounces each). And while all of those are delicious, the peanut butter filling isnât very spreadable. Combine the peanut butter, powdered sugar, and salt in a bowl and stir them together until they're well-mixed. Yum! I’m also in the school that you have to eat them the correct way or don’t even bother eating them at all. they look sooooo good! I am going back to edit the post and include a link to your blog (didn’t have it before). Simple and easy adn I can’t wait to give them a try! This is just an idea, I’m not sure if it would work or not. Once hardened, add a drop of the Sunbutter + arrowroot mix on top of the chocolate. You saying these are just like the real deal swayed me! Too much chocolate in the bottom, peanut butter balls too big. Devine! Having them in a mini tin also helps the ridges form in the chocolate. Does the shortening make the chocolate set a bit softer? I have a jar of coconut oil I’ve been wanting to use for homemade magic shell although I am a bit worried about the taste. i just had a pb+chocolate+banana quesadilla and that was good, but these look even better! I’ve been making peanut butter cups for 20 years and my trick is to use a Turkey baster to distribute the melted chocolate into the muffin papers first then put the filling in and do it again for the tops. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes. We deal with all sorts of allergies in our house, so I’m always on the lookout for recipes I can adapt! Spread out just a little but try to keep away from the edges. A homemade version of Reese's peanut butter cups. When you are not eating, keep these in the fridge as they do melt easily. However, if it’s the kind you store in the refrigerator that needs to be stirred, it will likely be too oily for this. You can unsubscribe at any time. Honestly though, I love peanut butter and chocolate so I have a feeling I’ll be eating more of these than he will. Much appreciated :) I’m so happy that you enjoy the site! Peanut butter and chocolate go together like… well… peanut butter and chocolate. This is one of my mum’s favourite snack. The reader should regularly consult their doctor in matters relating to his/her health and particularly with respect to any symptoms that may require diagnosis or medical attention. This website is not intended as a substitute for the medical advice of a physician. Can you freeze these? Thank you! There is absolutely no question about where my heart lies when it comes to candy. thanks much! But I’m wondering how long will these last without spoiling? from us all. Made these today but didn’t have any shortening so I just use the chocolate by itself. It makes it into my Christmas Cookie rotation regularly :). I do a lot of Christmas baking for others, also some for Craft shows. Regular peanut butter will also work, if you prefer. I couldn’t think of a better marriage. A family friend of mine is one of the pastry instructors at the CIA at Greystone and he taught me that trick. Oh there goes my diet! Awesome/Dangerous (: &Thank youuu, will be trying those out for Family Home Evening with the kids (: Thanks for the amazing recipe! Dee-lish. Home > Recipes by Category > Candy Recipes > Homemade Peanut Butter Cups. After doing some testing, I discovered that it really WAS a perfect recreation of Reese’s peanut butter cup filling. I’ve seen Clark Bars at Big Lots. Add the powdered sugar a Â¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. I love all your recipes and this one definitely did not let me down! I see you suggest melting choc chips, but do you think you could use any chocolate? Melt together the chocolate chips, raw cacao, maple syrup and EVOO. I think I’ve died and gone to heaven. I am on such a high seeing my recipe on your blog. They’ll never guess that I made them. I keep trying your recipes and if I continue this way, especially with this recipe, I’m going to gain a ton and be unable to leave the house. The closest I could get was chocolate covered RITZ and peanutbutter crackers. I’ve really got to get stay this site when I’m hungry, lol. Thank you! Hi Jamie, The oil won’t work for thinning out the chocolate, the shortening really does the trick here. I hope this helps! They’re in the fridge on the last 30 minutes. I saw this picture which looks like they turned out great:http://www.peterandrewryan.com/baking/2009/02/dark-chocolate-peanut-butter-cups/. 07 ($1.37/Ounce) This look wonderful! Are they freezable? These are Wonderful !!!!!! My absolute favorite combination… my sisters would love this one! Thanks for sharing, will be back for sure in the next few days…and weeks!! It solidifies at room temperature and thins out the chocolate very nicely. Bit frustrating, but what can you do? Only half kidding, am gleeful when I see your emails listed in my inbox. Shortening isn’t available where I live so I was wondering how it worked out? I have made this recipe with dark chocolate and absolutely adore it! The recipe I’d been using didn’t have the brown sugar or vegetable shortening. OMG sooooo good!! & always at least 1/2 C of melted chocolate left! I’m honestly not sure. These look fabulous and so easy to make! I’d say you can freeze them for up to a month or so. Thanks for sharing the recipe! They are a little time consuming with all the refrigeration, but it makes so many and they are so rich that it doesnt even matter!!! Michelle, congrats on getting posted on Foodgawker! ADD YOUR REVIEW. Probably way cheaper to make these than shelling out $4 for a little bag at the store. So easy and so delicious! Even my high-school aged boys were impressed when i showed them – well done! This easy recipe comes together quickly and is great for gifting or stashing in your freezer! Coconut oil is supposed to work as a substitute for vegetable shortening. Except maybe these. Hi Michelle my peanutbutter came out super sticky which made it very difficult to roll into balls. Thank you so much for posting it! Thank you so much for the very kind words! But maybe if you wanted to use the natural peanut butter that you had to stir, you could remove one of the oily type ingredients from the recipe. Back in college, I interned at the Reese’s plant in Hershey, PA. :), My husband’s favorite candy is Reese’s so I should make of these for him. These look wonderful! Basically, can you just eliminate it, and just have more chocolate? They were easy to make and my kids loved helping! It was a pretty cool assignment – I got to work in the OSHA department. Who does not love chocolate and peanut butter. Do you find the coconut flavor to overwhelming? by Holly | Clean Eating Recipes, Peace Love Chocolate. I know what I’ll be making soon! I am a total sucker for the name brand variety so I thought I could always have them on the ready (like I need that) when I was in the mood for one. I’ll be sure to compare the recipes once I get the chance :), Ooh! Thanks for sharing! :). I just made these using almond butter instead of peanut butter. It melted mostly at first, then the more I tried to melt it it just started getting thick kinda granulated… Ideas? You can keep at room temperature in an airtight container if you're going to serve them the same day, but they'll start to get soft if not at cool room temperature. Looks so easy! Enjoy! I want these! inspiring, delicious and very dangerous! and, do you have an alternative to vegetable shortening? I’m all for the homemade peanut butter cups but has anyone tried substituting coconut oil for the vegetable shortening. Will dig in soon! I don’t think you would be able to make an actual patty for the middle out of it. I would probably check the actual ingredient packaging you have to be sure there is no gluten. You can pick the semi-sweet or dark chocolate, whatever your taste preference is. How did you get over your peanut allergy? I made some today, and they taste just like the real thing! If you don’t want to use shortening, you could substitute coconut oil, but beware that it will impart some coconut flavor. I’m sure you know that they are chocolate coverd peanut butter balls =], Oh I definitely know buckeyes, love them!! SECOND STEP: Melt chocolate chips and coconut oil in medium, uncovered, microwave-safe bowl for 30 seconds. Rats. Hi Candice, I think icing sugar would be your powdered sugar equivalent. I am soooo making these at Christmas time. Can I use more vegetable shortening or margarine for this part? :). You can substitute refined coconut oil for the vegetable shortening. I made a version of homemade peanut butter cups last Halloween and sent them to my sister because they are her favorite candy too! Do they store well, Michelle? Along with the homemade crunch bars, coconut cups, and chocolate-covered potato chips suggested at the bottom of the post. I actually used Jif natural for this. Hi Marsha, They really shouldn’t be gooey. Can I melt the chocolate on the stove? Behold! First, you nibble around the edges and then you eat the center. Melting a good belgian milk chocolate for example? I wld really like to try this again…any subs. Michelle, hi! …. You could test it with one. Just a quick question, (I live in Australia) What is powdered sugar??? Hmm I just tried it, and the email button worked just fine for me. Or perhaps it was the off bbrand choco. I love how you embrace the fact that there’s not only one way of doing something, and how you research and celebrate the diversity. HOW TO MAKE THESE HOMEMADE PEANUT BUTTER CUPS. Works every time! For sure! First up, you mix melt together peanut butter, butter and brown sugar in a saucepan until bubbling, then take it off the heat and add the powdered sugar a little at a time until it’s completely absorbed, then set it aside to room temperature. 18 ounces milk chocolate, chopped (about 2 1/2 You can use chocolate chips instead of the the chopped chocolate. I can’t wait to give these a try. When the chocolate is melted, drop just enough chocolate in the molds to cover the bottom. So easy and delish! Yum! Would the shortening give it that “snap” or can you only get that from the tempering process? :). Hi Emilie, You could replace it with coconut oil. can’t wait to try them! This homemade fat bombs dessert will remind you of Reese's candy. These look awesome, good enough to sell in a candy shop. Thanks for such a brilliant food site. © Pink Fortitude, LLC, all rights reserved. Made them for the 1st time tonight and my son and i had to spit them out. If so, how much butter should I use? This looks both simple and so amazing. But guess what, you don’t need it !!!! Can’t wait. Hi Karen, Butter will not work as a substitute. I still had about 2 cups of pb mix, ill just have to melt more chocolate tomorrow. Thanks for the help :). So I melted an ounce of semi-sweet choco I had, with a tsp of butter, and topped with that. I like to keep recipes ( blogs) that my family dearly loves handy on my desktop so I can refer to them easily when shopping for ingredients & cooking, after all time is of the essence. It took me 5 tries, 6 cups of peanut butter, 2 pounds of powdered sugar, a whole box of graham crackers, 413 curse words and infinity tears to crack the code. Thanks for the recipe!! So I made these with Sunbutter (sunflower seed butter) and dairy-free chocolate chips and they were really yummy! Homemade Chocolate Peanut Butter Cups. I only have regular sized paper muffin cups, so I’m thinkin’ go bigger, just maybe not so tall. Peanut Butter Fudge Cups are peanut butter cookies filled with a simple chocolate fudge! It is such a special treat to make your favorite candy at home! :-O Hershy does WHAT???? I think this is seriously the most dangerous recipe I have seen. Salted Peanut Butter Cup Chocolate Chip Cookies, http://www.peterandrewryan.com/baking/2009/02/dark-chocolate-peanut-butter-cups/, https://www.browneyedbaker.com/2011/01/12/peanut-butter-cup-bars-recipe/, https://www.browneyedbaker.com/2007/12/18/christmas-baking-buckeyes/. Im sure hes going to be bugging me again soon to make some more ;). Cracker Barrel is the only place where I could find them around here. And then this whole cancer-autoimmune health crisis happened. Now i really have to make these, like really really. Nevermind that it was 9:00am and I might have had 2 giant quesadillas…peanut butter cups this weekend! While the chocolate is still melted, sprinkle the tops with coarse sea salt. The information provided on this website is not meant to be used, nor should it be used, to diagnose, treat, cure, or prevent any disease or medical condition. I’ve made these a few times, and they’re always a hit (would make them more often but it’s very time consuming!) We don’t have Crisco so I use ‘Copha” instead and the results were amazing! I used the filling from your Peanut Butter Cup Bars for that true Reese ‘grit’ feel. Yes, they do! ), it’s a sort of twist on the classic Reese’s PB cup. Reese’s pb cups are my husbands absolute favorite. I am 95% sure it had to do with the shortening..1\4 of a cups seems too much b we cld clearly taste the shortening thru the choco. Thanks for sharing this wonderful treat. I wouldn’t call it overwhelming, but unless you have serious issues with vegetable shortening, I wouldn’t use coconut oil for these peanut butter cups. I’m going to try it out tonight. They’re super easy and just require a few steps! Stir together and repeat microwaving at 15 second intervals, stirring in-between each round until the chocolate is completely melted. This just reaffirmed what I knew to be true: Aldi brands are â¦ There is minimal hands-on time. Wow this is looking so super delicious, thank you for sharing your blog, I too am a peanut butter and chocolate FREAK…but I have to have dark chocolate! I can’t wait to make them. Required fields are marked *. It would be nice if all bloggers put their recipes in the same place (beginning, end/top or bottom) so that we can access them faster. Made them for friends @ xmas – went down a treat. Line a baking with parchment paper; set aside. . Hi Leah, Sure thing! Also, has anyone tried them with coconut oil instead of shortening? I’m thinking I’m going to have to unsubscribe soon. Not only is the consistency quite different (much more viscous/oily, similar to an almond butter), natural peanut butter has only a fraction of the amount of salt as does, say, Jiff. Thanks for sharing! I’ve seen some people use a pastry brush to brush the sides of the cups with the melted chocolate so you don’t have any little naked spots on the sides, but I’ve never had an issue with glaring open spots, so I’ve never done this. Chips are cheaper though :), yum!!!! Sorry about that part! You can substitute coconut oil if you’d like, but realize that it will definitely impart a coconut flavor. It won’t disappoint. Top with more of the melted chocolate and chill until set. Store in an airtight container in the fridge. I see too you’ve already answered that. Refrigerate again for 30 minutes, then they're ready to serve! I’ve actually made peanut butter cup bars with graham cracker crumbs in the filling: https://www.browneyedbaker.com/2011/01/12/peanut-butter-cup-bars-recipe/. Soy is a Genetically Modified organism that causes many horrible health problems and powder sugar has corn starch in it which is also GM….substitutions? Hi Zach, You could use either; if you use shortening I would go with the butter-flavored variety. If any other moms have an solutions, I am all Micky Mouse EARS! Hi Lauren, They would keep for awhile, I’d say a month. I saw a recipe awhile back in a magazine for Peanut Butter cups and I wanted to give it a try. I love the peanut butter and chocolate combo and to top it off it’s no bake. I actually used a combination of the chips and a leftover bar since that’s what I had in my pantry. Heat until completely melted and starting to bubble a little, stirring constantly. Ingredients. Once you have the cake covered in the chocolate frosting, pile the chopped peanut butter cups on top. Deselect All. What do you think of using this peanut butter filling for a homemade pop tart? They make a fantastic gift for Halloween or Christmas, a great addition to cookie trays, and are also perfect for stashing in your freezer for peanut butter cup emergencies (because I’m fairly certain that’s an actual thing, right?). Let set in the refrigerator for another 1 hour. This is a dual-melting process, so be sure to use a bowl that you can easily re-melt at a later time. I’m dribbling now (: Thaaannnxxx…. I’m just now learning about dessert type dishes. I’m definitely pinning this…. Hiii, this looks absolutely dangerous and my mouth is watering. Click below…. The only problem is that we live in Switzerland and shortening isn’t available. Hello, Was wondering if you think using the coconut oil would make them more stable at room temperature since you mentioned they soften unless it’s cool. Some ideas: If you are a fellow chocolate and peanut butter lover, then homemade peanut butter cups are a must in your kitchen! Hi Carrie, Just melting peanut butter chips won’t give you the flavor or the texture of the inside of a peanut butter cup. Lol thanks again for this wonderful receipe. It’s amazing how close they are in taste, now I can make them from home and surprise all of my friends. In response to this question:”do you think i could just put mini paper liners on a tray?” Thanks. Could I use butter with the chocolate chips in place of shortening.Â. What makes Reese so irresistible and addictive is the salty tinge that tickles your tastebuds. Homemade Chocolate Peanut Butter Cups are made with high-quality chocolate and creamy peanut butter filling with a secret ingredient. My 2.5 year old appears to have outgrown his peanut allergy (he was anaphylactic just 17 months ago), and once we go through the testing with his doctor to know 100% for sure, I’ll be making these. I may just give it a try. Michelle. Have tried may recipes to make them but they were always too much effort and the results were average. Hi Jackie, I have used both; either will work just fine. Chocolate and peanut butter are so fantastically perfect together. So inspiring. However, we all like the pic of the finished product better :) and now that they know i have a Reese’s PB cup copycat recipe, they’ll not let me rest until they taste it, too! How long can these be kept for? I know here we have Sugar – big granules, Castor sugar – a lot finer and icing sugar – which is powder form. Question: Do you use regular milk choco chips (like Chip Its) or do you use couverture milk chocolate to melt? Your email address will not be published. Chocolate and pb is my favorite combo ever!!! Enjoy! Scoop balls of the peanut butter filling and press into a patty, then place on top of the chocolate in the muffin cups. P.S. I am SOOO making these…there’s NOTHING I love more than peanut butter and chocolate…Reeses ALL the way!!! (If the melted chocolate firmed up, just pop it back into the microwave at 50% power for 30 seconds or so to re-melt.). This easy recipe comes together quickly and is great for gifting or stashing in your freezer! Wow! I’ve found it’s much easier to work with. The choco was horrible. My husband used to LOVE peanut butter cups, but learned a couple years ago that he doesn’t tolerate dairy – so milk chocolate is out. I changed my mind. Hi Gerri, It’s the Crisco solid vegetable shortening. I’m trying really hard not to make these right this moment, but i might be fighting a losing battle. View pinkfortitude1’s profile on Facebook, View pinkfortitude’s profile on Instagram, View pinkfortitude’s profile on Pinterest, View UCXZoAVUXw1LaJ8sSyk1KvLA’s profile on YouTube. i LOOOOOOVE peanut butter cups :). You are very welcome! And our daughter has a peanut allergy so peanut butter doesn’t enter our house. Love, hugs, and it’s still a perfect combination. These were delicious. Oh My these look fantastic, and not all that hard to make. I thought it might be fun to try other brands like Scharffen Berger and the like. Will this recipe work with natural peanut butter? Hmmm, well, I don’t think everyone has a mini-muffin tin and mini-paper liners. It has a hint of coconut flavor, but it isn’t strong. Maybe not. Place on the prepared baking sheet lined with parchment paper. These look soooooooooo good! Like you, Reeses are my favorite but stopped buying them when I found out that Hershey buys chocolate from farms that use child labor in West Africa. I went ‘economy’ and used ChipIts… worked fine. Oo I just got mini muffin pans (I meant to get regular sized ones, but ended up with mini…long story), and have been wondering what I should make with them. My children adore peanut butter cup ice cream, which is not always available where I live. –>Also, I have read about tempering to give the chocolate that nice “snap” when you bite into it. To compensate for this, I used only 1 cup powdered sugar, a pinch of flour to make up for the lost quarter cup p. sugar, and a pinch of salt. he just loves Peanut Butter Cups! In a separate small bowl, mix together Sunbutter and arrowroot powder. Place a peanut butter patty on top of each chocolate-lined muffin tin. You want the tops to be flat, just like a Reese's peanut butter cup, so you might need a little bit more than a teaspoon to fill out the tops. Be sure to check out our updated collection of PERFECT POTLUCK RECIPES and COOKIE CUP RECIPES here! everyone has been going nuts over them – they really taste just like a Reese’s! I am wondering whether anyone has tried it with natural peanut butter (without stirring in the oil)? Hi Michelle, Typically no, the shortening has specific properties that help to thin the chocolate and have it coat items nicely, instead of glopping on. Was already to make that recipe today for my Christmas goodies. Oh man! What if I don’t gave vegetable shortening, can I use regular vegetable or canola oil? Thanks :). I changed my eating habits and learned about the evils of sugar but I was bound and determined to still enjoy my favorite treats. I used coconut oil for the shell for my homemade klondike bars. In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Just like you my husband loves Reese’s Peanut butter Cups.