Description
These homemade peanut butter cups are a delightful blend of rich chocolate and creamy peanut butter, perfect for a quick and easy treat. Made with simple ingredients and requiring no baking, this recipe yields a delicious, smooth, and slightly sweet candy that you can customize to your taste.
Ingredients
Chocolate Layer
- 16 ounces chocolate chips (divided, approximately 2½ cups)
- 3 teaspoons coconut oil (divided, optional)
Peanut Butter Filling
- ½ cup creamy peanut butter (shelf-stable preferred)
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon table salt
Instructions
- Prepare Pan: Line a 6-cup muffin tin with silicone or paper liners to prevent sticking. You can also use a 12-cup mini cupcake liner pan if preferred.
- Assemble Base Chocolate Layer: Place 1 cup of chocolate chips into a small heat-safe bowl and microwave in 30-second intervals, stirring between each, until mostly melted with only a few chunks remaining. Stir thoroughly to melt the residual chocolate. Add 1 teaspoon coconut oil and stir until smooth and glossy.
- Spread Chocolate Base: Spoon about ½ tablespoon of the melted chocolate into each muffin liner. Use the back of the spoon to gently spread the chocolate into a thin and even layer covering the bottom. Chill the pan in the fridge or freezer for 5 minutes to harden the chocolate.
- Prepare Peanut Butter Filling: In a mixing bowl, beat together the peanut butter, powdered sugar, vanilla extract, and table salt with a handheld mixer on medium until fully combined and smooth. If using natural peanut butter, add 1-2 tablespoons more powdered sugar to achieve a firm, dough-like consistency suitable for shaping.
- Shape Peanut Butter Discs: Remove the chocolate base from the fridge or freezer. Take about 1 tablespoon of the peanut butter mixture and gently shape it into a small disc slightly smaller than the base chocolate layer. Place each disc into the muffin liners over the hardened chocolate layer.
- Melt Remaining Chocolate: Place the remaining 1½ cups of chocolate chips in a clean heat-safe bowl. Microwave in 30-second intervals, stirring well between each, until mostly melted with a few chunks left. Stir thoroughly to melt residual chocolate. Add the remaining 2 teaspoons of coconut oil and stir until glossy and smooth.
- Cover Peanut Butter Filling: Spoon about 2 teaspoons of the melted chocolate over each peanut butter disc. Use the back of the spoon to spread the chocolate evenly, covering the peanut butter completely and allowing excess chocolate to drip down the sides.
- Harden the Peanut Butter Cups: Place the filled muffin tin back in the fridge for about an hour or for faster results, in the freezer for 10-15 minutes, until the chocolate is fully set and firm.
- Store and Serve: Once hardened, remove the peanut butter cups from the liners if desired. Store them in an airtight container in the refrigerator for up to 5 days. Before serving, allow them to sit at room temperature for 5-10 minutes for optimal flavor and texture.
Notes
- Using shelf-stable peanut butter helps maintain the filling texture; natural peanut butter may require extra powdered sugar.
- If you prefer a sweeter filling, you can slightly increase the powdered sugar.
- Silicone liners are easier to peel off compared to paper liners.
- Adjust the amount of coconut oil to your preference for chocolate consistency and shine.
- Chilling the candy for longer improves the firmness and makes handling easier.
- These peanut butter cups can be customized with dark or milk chocolate based on your taste preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American