Did you know that you can make homemade peanut butter cups that taste better than a Reese’s cup?! If not, you do now (and trust me, you’ll be surprised at how easy it is to make peanut butter cups)!

This recipe is easy, delicious, and you get about 12 peanut butter cups in total. Rather than wasting your money on just two or four Reese’s cups at the store, try making your own!

Ingredients

• Ghirardelli 60% chocolate bar
• Peanut butter
• Coconut oil

And that’s really all you need to make these!

You could mix powdered sugar in with the peanut butter if you’d like. This will help thicken the peanut butter cups (though it’s not a necessary step at all)!

Note – You can use crunchy or creamy peanut butter for this recipe. Also, if you’re allergic to peanuts, feel free to use any nut butter substitution! Another amazing ingredient you can add to these cups is granola butter. I highly recommend this granola butter – it’s so flavorful.

How to make homemade peanut butter cups

You’ll need some mini cupcake liners to make these. Large cupcake liners work but won’t resemble a classic Reese’s.

In a microwave safe bowl, melt your chocolate and coconut oil for 30 seconds. Give it a stir, then microwave for an additional 15 seconds. Continue this process until both the chocolate and the coconut oil is melted and combined.

While you’re waiting for the chocolate to melt, assemble the mini cupcake liners on a baking tray or on a plate. You want the liners to be on something firm so they can harden correctly (and if you try to lift each liner individually you’ll end up with a mess).

Using a spoon, add enough melted chocolate to the bottom of the cupcake liner to cover the bottom. You can either leave it like this or add more chocolate to the sides of the cupcake liners. Doing this will hide the peanut butter layer – but if you don’t mind the peanut butter showing, feel free to omit this step!

Once you’ve lined all of the cupcake liners, freeze for about 10 minutes. Alternatively, you can refrigerate the chocolate for 20 minutes.

While the chocolate is setting, add the peanut butter to a microwave safe bowl and melt the same way you melted the chocolate (30 seconds at first, stir, then in 15 second intervals until fully melted).

Remove the chocolate cups from the fridge and using a spoon, add a layer of peanut butter to the chocolate. Then, freeze or refrigerate again.

Once the peanut butter layer has set, remove the cups and add the final layer of chocolate. If you’d like to, feel free to add some flaky sea salt to the top of your peanut butter cups. Then, place them in the fridge or freezer again for about 20 minutes or until fully hardened & enjoy!

How to store homemade peanut butter cups

Depending on how you store these peanut butter cups, you could have them for a while! If left on the counter, they’ll keep for about two days. However, homemade peanut butter cups will keep in the fridge for about a week inside of an airtight container.

Alternatively, you can freeze these peanut butter cups for up to three months! If you choose to freeze them, make sure you leave them on the counter for at least 15 minutes before serving (or they may be too hard to eat)!

How to Make Homemade Peanut Butter Cups

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These homemade peanut butter cups are salty, sweet, and incredibly easy to make! After making these from scratch, you won’t want to purchase them!

• Author: Kayla
• Prep Time: 20 Minutes
• Cooling Time: 20 Minutes
• Total Time: 40 Minutes
• Yield: 12 Peanut Butter Cups 1x

Ingredients

Scale 1x2x3x

• 1 Ghirardelli 60% chocolate bar
• 1/2 cup peanut butter
• 3 TBSP coconut oil

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Instructions

1. In a microwave safe bowl, melt your chocolate and coconut oil for 30 seconds. Give it a stir, then microwave for an additional 15 seconds. Continue this process until both the chocolate and the coconut oil is melted and combined.
2. While you’re waiting for the chocolate to melt, assemble the mini cupcake liners on a baking tray. 
3. Using a spoon, add enough melted chocolate to the bottom of the cupcake liner to cover the bottom. You can either leave it like this or add more chocolate to the sides of the cupcake liners. Doing this will hide the peanut butter layer – but if you don’t mind the peanut butter showing, feel free to omit this step!
4. Once you’ve lined all of the cupcake liners, freeze for about 10 minutes. Alternatively, you can refrigerate the chocolate for 20 minutes.
5. While the chocolate is setting, add the peanut butter to a microwave safe bowl and melt the same way you melted the chocolate (30 seconds at first, stir, then in 15 second intervals until fully melted).
6. Remove the chocolate cups from the fridge and using a spoon, add a layer of peanut butter to the chocolate. Then, freeze or refrigerate again.
7. Once the peanut butter layer has set, remove the cups and add the final layer of chocolate. If you’d like to, feel free to add some flaky sea salt to the top of your peanut butter cups. Then, place them in the fridge or freezer again for about 20 minutes or until fully hardened & enjoy!

Notes

If you’d like to thicken the peanut butter, add 1/2 cup of sifted powdered sugar to the melted peanut butter and stir well. This step is not necessary! 

Prep time includes the 10 minutes needed to freeze the first chocolate layer and peanut butter layer. The cooling time is the time needed after the final chocolate layer is added 🙂