Best Homemade Peanut Butter Cups Recipes

HOMEMADE PEANUT BUTTER CUPS

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.

HOMEMADE PEANUT BUTTER CUPS

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.

HOMEMADE PEANUT BUTTER CUPS

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.

HOMEMADE PEANUT BUTTER CUPS (LIKE REESE'S)

Steps:

• 1. Line muffin tins with paper liners and spray with cooking spray.
• 2. Mix together butter, graham crackers, confectioners' sugar, and 1 cup of peanut butter.
• 3. Press about 1-1 1/2 Tbsp of the mixture into the bottom of the muffin liners.
• 4. Melt the chocolate chips and 4 Tbsp of peanut butter together.
• 5. Spoon over the filling and smooth the tops with a spoon.
• 6. Put in the fridge until set.

EASY 4 INGREDIENT HOMEMADE PEANUT BUTTER CUPS

Steps:

• Place the chocolate chips in a microwave-safe bowl and add the coconut oil. Microwave on high until melted, about 2 minutes, but be sure to stir it every 30 seconds.
• Arrange 8 silicone baking cups on a baking sheet. Transfer 1 tablespoon of melted chocolate to each cup. Place the baking sheet in the freezer for 5 minutes.
• In the bowl of mixer fitted with the paddle attachment, add the peanut butter and powdered sugar. Mix on high until combined, about 45 seconds. It should resemble a firm cookie dough that can be shaped by hand.
• Form the peanut butter into 8 small flat disks. Place a disk in each cup over the bottom layer of chocolate.
• Pour 1 tablespoon of the remaining chocolate over the peanut butter disks. Go back with any remaining chocolate and fill the cups so that the chocolate covers all of the peanut butter.
• Gently tap the baking sheet on the countertop to smooth out the surface of the peanut butter cups and release any air bubbles. Freeze for 15 to 20 minutes, or until firm.
• Peel away the baking cups and store in an airtight container in the refrigerator until ready to serve.

HOMEMADE PEANUT BUTTER CUPS

Steps:

• 1. Melt Butter & Peanut butter together in large sauce pan. Once melted remove from heat.
• 2. Add in Graham cracker crumbs, stir to combine. Add in powdered sugar. Stir until combined.
• 3. Press into 9x13 pan or muffn pan with liners. If you use a muffin pan you DEFINTLY want to use liners or they are REALLY hard to get out even if you use non-stick spray (been there done that!)
• 4. melt cocolate in microwave and spread over peanut butter mixture. Let cool completly and cut into 24 squares.
• 5. I have also rolled into balls and covered in chocolate to add to christmas goodie platters.

HOMEMADE PEANUT BUTTER CUPS

Steps:

• Set 2 dozen mini muffins wrappers on a baking sheet. Melt half of the chocolate, using a microwave-safe bowl and cooking it in short 30 second intervals until smooth.
• Using a spoon, pour a little bit of chocolate in each muffin wrapper and using a small clean brush to paint the chocolate up the sides of each wrapper. Chill candy for 20-30 minutes.
• In a small bowl, whisk together peanut butters, sugar, vanilla and salt. When mixture has come together, microwave until very, very soft. About 30 seconds.
• Once candy has chilled, spoon generous amounts of peanut butter mixture into each candy cup. Chill for another 30 minutes.
• Melt the rest of the chocolate and fill each muffin cup once they have chilled. Chill until set.

PEANUT BUTTER CUPS-HOMEMADE

Steps:

• Combine and whip with a big spoon the peanut butter and corn syrup until you have a nice smooth texture not too solid -adjusting pb and corn syrup accordingly- just creamy soft like thick syrup - so when you bite into the pb cup it is soft -not hard like the ones made with powdered sugar- that is too hard. Using a teaspoon, spoon a little melted chocolate into the candy paper- using the brush- paint the chocolate up the sides of the paper evenly-not to thick or thin; set on plate and when plate is full put in refrigerator to firm up; about 10 minutes. Remove from fridge and spoon in some of the pb mixture- then spoon chocolate on top to cover and enclose the pb. Return to fridge to set up. These can be made with different color chocolate for different holidays. You can put little decoration on top if desired. --- I hope you don't find this too complicated and that the directions are clear. It's hard to explain things when hand making candies and decorating cakes and such.