Homemade Peanut Butter Cups180 Reviews
“Just like the candy! You'll need 30 mini (1 3/4 by 1 1/4 inch) paper cups for filling.” - by Kathleen Dickerson
Original recipe yields 30 cups
- 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.
Amount Per Serving (30 total)
- 140 cal
- 9.5 g
- 13.6 g
Based on a 2,000 calorie diet
Reviews (180)Rate This Recipe
"I work at a small candy store in town so I used our own chocolate instead of the chips. The easiest way to make these cups though, is to use some sort of squeeze bottle, or maybe even a pastry bag wit..." See moreh a big pipe on the end to fill the cups. First, line your cups with the paper. Form balls of the PB mixture by warming about a teaspoon of the dough in your hands and rolling it into a ball. Fill a squeeze bottle with chocolate, squeeze a bottom into all of the cups, place a peanut butter ball in the middle of the chocolate and then squeeze the remaining chocolate in around the sides and tops of the cups. You can whip these out so fast this way, and they look very professional...and they taste good too!"
"We LOVED these, but never having made candy before I thought the instructions seemed a little too simple! After making these and finding somethings out the hard way I have a couple of modifications: ..." See more make the peanut butter filling first and let it cool while painting the cups. I also melted the chips in two batches, otherwise the chocolate hardens before you get to use it for the top layer. If using stovetop watch carefully – if the chocolate gets too hot it will seize and not melt!! I melted 1 c chips and 1 T shortening in microwave for 1 minute, stirred and microwaved for additional 30 seconds or until melted and smooth. After painting the cups I let them chill and then formed the cooled peanut butter filling into 30 little discs the size of quarters. The filing was kind of hard and crumbly, but just warm it up in your had for a second and it gets easy to work with. (I also had enough filling to make 60 cups, not just 30!) I put a disc in each cup then placed the cups in a jelly roll pan (or something w/ sides), melted the 2nd half of the chocolate chips, spooned about ½ t melted chocolate on top of the filling and then after finishing every 4 or 5 cups I tapped the pan on the table to even the chocolate out and remove air bubbles - this gave it a perfectly smooth finish and professional look!"
"Instead of doing the paper cups I used a 9x13 pan and spread the chocolate in the bottom, chilled, spread the peanut butter, chilled then added chocolate again and then cut into squares. It was prett..." See morey good but really didn't taste like a Reese's cup. Cutting them in squares made it a much easier project though."
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