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By Kelly Published in Food
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I love Reese’s Peanut Butter Cups.
LOVE THEM.
And for years I’ve looked for a recipe thatwould be an equal match tomy beloved candy, and now I’ve found it.
(And it is super freakin’ easy.)
This Super Simple Homemade Peanut Butter Cups Recipe is made with only six ingredients and can be whipped up in under an hour (and most of that time is waiting patiently for the chocolate to harden).
There are two secrets to this recipe:
- The coconut oil in the chocolate. This allows the chocolate to “set” without becoming super hard. Plus, it makes it easier to remove the chocolate from the cupcake liners for presentation.
- The graham crackers. I know it sounds crazy, but the addition of graham crackers creates just the right texture. Not too creamy. Not too chunky. Pure perfection.
Add these to your next gathering and watch them disappear in an instant, because everyone loves a good homemade peanut butter cup.
This Super Simple Homemade Peanut Butter Cups Recipe is made with only six ingredients and can be whipped up in under an hour (and most of that time is waiting patiently for the chocolate to harden).
Recipe Yields : 12 Cups
Ingredients
¼ Cup Butter, softened
1 Cup Powdered Sugar
½ Cup Creamy Peanut Butter
½ Cup Graham Cracker Fine Crumbs
24 oz. Semisweet Chocolate Chips, divided
¼ Coconut oil, divided
Instructions
1. In a bowl cream together the butter, powdered sugar, and peanut butter.
2. Stir in the graham cracker crumbs and set aside.
3. In a microwave safe bowl melt, 12 oz. of the chocolate chips with 2 Tbsp. of the coconut oil in 30 second increments. Stir after each cycle until the chips are melted and smooth.
4. Put 24 cupcake liners in muffin tins and spoon 1 tablespoon of chocolate into the liners (you should have a small amount left over). Place the tins in the refrigerator for 10-15 minutes until the chocolate sets.
5. Once the chocolate has set, place a rounded teaspoon of peanut butter filling on to the chocolate and flatten it out. Tap the pans on the counter to help smooth out the chocolate.
Be careful to leave space on the edges for the chocolate to fall over the edge.
6. Melt the remaining 12 oz. of chocolate with the remaining 2 tablespoons of coconut oil (in the same 30 second increments) in the same bowl with the left over melted chocolate.
7. Then spoon a tablespoon of chocolate over the peanut butter and push it to the edge, completely covering the peanut butter layer.
8. Refrigerate for 15 – 30 minutes or until the chocolate is set. Carefully, take each peanut butter cup and store in an airtight container in the refrigerator. Remove 5-10 minutes before serving, to soften.
This recipe is part of my 10 Days of Christmas Cookies series. If you liked this recipe, check out past year’s cookie recipes:
- Salted Caramel Pretzel Cookie Recipe
- Kid-Friendly White Chocolate Peanut Butter Krispy Cookies
- White Chocolate Peppermint Bar Recipe
- Chewy Gingersnap Cookie Recipe
- Peanut Butter Toffee Cookie Recipe
- No Bake Cornflake Chocolate Caramel Pecan Cookie Recipe
- Chocolate Peppermint Cookies Recipe
- Citrus-Glazed Shortbread Cookie Recipe
- Chocolate Caramel Cake Cookies Recipe
If you like recipes like these, be sure to follow our Delicious Desserts Board on Pinterest when we share recipes like this everyday.
Follow Kelly @ Redefined Mom’s board Delicious Desserts on Pinterest.
LOVE this recipe? Make sure to check out all of our tried and true recipes in the Redefined Mom Recipe Index.
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Reader Interactions
Comments
Erin saysThese look great, I can’t wait to make them! Can you clarify how many this recipe makes? Yield says 12 but instructions say to use 24 cupcake liners.
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