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Homemade Peanut Butter Cups are what dreams are made of. I’ve made these multiple times, and each time is harder and harder to not eat the entire batch myself! If you love Reese’s Peanut Butter Cups, you are going to want to try these. Personally, I think they are better than the store-bought version. They are rich and creamy, perfectly sweet, and super easy to make. And they are healthy-ish 😊
An absolute crowd pleaser when you are looking for a light dessert or something sweet to share. They WILL disappear quickly. I brought some to a potluck at work, ended up sharing the recipe, multiple people told me they made them for their families, and planned to make them again. So that’s what I’m hoping to accomplish when I share the recipe with you today!
The recipe can be found here.
Start by adding 12 muffin liners to a muffin tin then make room for the pan in the freezer. You don’t have to use muffin liners, but I find it easiest to remove the cups once set. A silicone muffin pan would work great if you don’t want to use muffin liners.
Add the chocolate chips and 1 ½ Tbsp coconut oil to a microwave safe bowl and heat in 30 second increments, stirring in between, until melted and smooth. Add a thin layer to the bottom of each liner, about 1 spoonful of chocolate. Gently tap the muffin tin against the counter to ensure the chocolate covers the entire bottom of the liner. You can add a tiny bit more chocolate if needed to completely cover the bottom. Then, place the muffin tin in the freezer to allow the chocolate to set.
FYI – you will NOT use all the chocolate in the first step. Save the chocolate to make the top layer in a later step.
Add the peanut butter, honey, 3 Tbsp coconut oil, and sea salt to a microwave safe bowl and heat in 30 second increments, stirring in between, until melted and smooth. Evenly distribute the mixture between each muffin mold, then gently tap the muffin tin against the counter to ensure the mixture evenly spreads to the sides. Put the muffin tin back in the freezer for about 10 minutes to allow the peanut butter layer to set.
Evenly distribute the remaining chocolate over the top. You might need to reheat the chocolate before doing so as it most likely hardened while sitting out. And, same as before, gently tap the muffin tin against the counter to help spread the chocolate evenly over the top. Place back in the freezer for about 30 minutes to allow the chocolate to completely set.
Once ready, remove the Peanut Butter Cups from the muffin tin and carefully remove the paper liners. Place on a serving platter or in a storage container. Enjoy immediately! If you are not serving immediately, keep refrigerated until ready to do so. Also store any leftovers in the fridge. This will prevent the Peanut Butter Cups from getting soft and slightly melty. Enjoy!
The recipe can be found here.
These are absolutely delicious! They are almost too sweet to have more than one but if you like sweets, you can easily overlook that 😊 A few tips…the sea salt cuts down on the sweetness a bit but is completely optional. The coconut oil helps keep the chocolate smooth and easy to bite into once hardened, so don’t skip the coconut oil. If creamy peanut butter isn’t your thing, use chunky peanut butter for a nutty texture in each bite.
Happy Cooking!
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