The other night we went out for froyo and Chad was SO excited to get reese’s peanut butter cups for his topping, He happily loaded up his cup and upon the first spoonful into his mouth he realized that they were incredibly stale and he sadly spent the rest of the time trying to eat around them.
Luckily for him, making homemade peanut butter cups has been on my baking bucket list for a long while, so I figured what better time to give it a go!
I’m actually surprised to say this, but they were WAY easier than I expected them to be. Whenever I think about homemade candy making all I can think about is this long arduous process where caramel gets stuck in my hair and chocolate burns to my pans…but I’m happy to report none of those things happened!
I may have taken a liiiittlllee more liberty with the peanut butter than a regular peanut butter cup would – but in my opinion, it made these better than the store-bought version.
- 12 oz. bag dark chocolate chips
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- Coarse sea salt
- line a mini muffin pan with paper liners
- clear a large enough space in the freezer to be able to place the pan in without it tilting or tipping
- melt dark chocolate chips options for melting
- gently spoon about 1 teaspoon (about 1/4 - 1/3 of the paper liner to be filled) of the melted dark chocolate into the paper liners making sure to shake and drop the tin frequently so chocolate settles smoothly and evenly
- once all the paper liners are filled, cover the bowl of melted chocolate with plastic wrap and place the tin in the freezer for 15 minutes
- while the chocolate freezes, combine the peanut butter and powdered sugar and mix together with a hand mixer until fluffy
- when the first layer of chocolate is ready, pull the tin from the freezer and carefully spoon about 1/2 teaspoon (more or less to your liking) of the peanut butter layer over the top of the first frozen chocolate layer.
- once all chocolate layers have a peanut butter layer, place back into the freezer for 15 minutes
- after 15 minutes, remove the tin from the freeze and fill the remaining portion of the paper liner up with the rest of the melted chocolate topping with a pinch of coarse sea salt.
- place back in the freezer once more for 15 minutes.
- store in an air tight container for up to 5 days.
- NOTE: it may be easier to place both the melted chocolate and the peanut butter picture into a ziploc bag and clip the tip to allow for more control over the flow into the paper liner