Homemade Peanut Butter Cups Recipe

5 113 115
Homemade Peanut Butter Cups Recipe
Homemade Peanut Butter Cups Recipe photo by Taste of Home
Publisher Photo

Homemade Peanut Butter Cups Recipe

Read Reviews
5 113 115
Publisher Photo
I like using pretty mini muffin liners and topping these peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey, peanut butter centers. —LaVonne Hegland, St. Michael, Minnesota
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 cup creamy peanut butter, divided
  • 1/2 cup confectioners' sugar
  • 4-1/2 teaspoons butter, softened
  • 1/2 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips
  • 4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
  • Colored sprinkles, optional

Directions

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 teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Drop a scant teaspoonful of peanut butter mixture into each cup; top with another teaspoonful of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.
Originally published as Homemade Peanut Butter Cups in Taste of Home February/March 2008, p57

Nutritional Facts

1 piece: 123 calories, 8g fat (4g saturated fat), 2mg cholesterol, 76mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 1 cup creamy peanut butter, divided
  • 1/2 cup confectioners' sugar
  • 4-1/2 teaspoons butter, softened
  • 1/2 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips
  • 4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
  • Colored sprinkles, optional
  1. Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth.
  2. In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth.
  3. Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Drop a scant teaspoonful of peanut butter mixture into each cup; top with another teaspoonful of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.
Originally published as Homemade Peanut Butter Cups in Taste of Home February/March 2008, p57

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Reviews forHomemade Peanut Butter Cups

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DDPLoeches User ID: 1536323 258801
Reviewed Dec. 29, 2016

"I made these with gluten-free ingredients for a friend... Yum!"

MY REVIEW
tsuop User ID: 6274346 258089
Reviewed Dec. 13, 2016

"Delicious!! I make a ball of the peanut butter filling and push it into the choc. that way I know there is choc. all around the peanut butter."

MY REVIEW
Candice User ID: 1644134 256200
Reviewed Oct. 31, 2016

"Made these with my 6 and 8 year old girls for Halloween. Super easy and delicious and a nice large yield! This recipes a keeper!"

MY REVIEW
shaye0116 User ID: 8803092 245346
Reviewed Mar. 13, 2016

"I'm definitely going to try these with my boyfriend and his family! - how long do they normally have to be refrigerated for until they are set?"

MY REVIEW
Queenlalisa User ID: 15400 243587
Reviewed Feb. 10, 2016

"My 15 year old daughter has been searching for simple recipes to make and share with friends. These were easy and really tasty. Her friends loved them."

MY REVIEW
TheaB User ID: 6624387 241023
Reviewed Jan. 4, 2016

"Taste like the real thing!"

MY REVIEW
rgriffin209 User ID: 1907566 240412
Reviewed Dec. 28, 2015

"These are so easy to make and they are delicious! I followed the recipe exactly. :)"

MY REVIEW
CookinKids User ID: 8666551 239627
Reviewed Dec. 17, 2015

"My family and I followed this recipe and it was fantastic. We used pipping bags and zip lock bags to put the chocolate and peanut butter into the mini cupcake cups. This made it go very fast and easy. We will be making these again."

MY REVIEW
cookiebaker92 User ID: 7637138 238601
Reviewed Dec. 2, 2015

"I added a couple ounces of cream cheese

Yum- smooth"

MY REVIEW
mwarinsky User ID: 7362447 237763
Reviewed Nov. 21, 2015

"I used only the filling ingredients, plus 1/2 t. vanilla, to fill some melted Belgian milk chocolate disks in silicone molds. Dusted top with toasted, crushed dry-roasted peanuts, using a sieve to keep the big chunks out. Results in a fluffy filling in chocolate. These cups taste best when chilled before eating. I liked the 1" size better than the 2" size I made. Prepared at Saint Paul College Culinary Arts school pastry class. Chef said "Russell Stover move over" when he tasted them for my proficiency grade."

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