Well, here we are, a week after Thanksgiving.
Some of us are still recovering from the food coma of eating waaaaaay too much, or mending that stubbed toe from fighting our way through the crowds of Black Friday sales.
Despite the weirdness of this post-holiday slump, I’m giving you a sweet little homemade peanut butter cup recipe anyway.
Because, hello, it’s peanut butter cups. Homemade peanut butter cups!
A girl hardly needs the perfect time to share that.
What once was something to buy is now something that can be made at home. What once was unknown becomes manageable.
It’s freeing. It’s empowering. It’s one of my favorite things about cooking.
And in the case of these mini treats, it’s also delicious! The process is easy, and you can customize them by choosing the type of nut butter and chocolate you like, adjusting it to your taste.
You make them by setting out mini muffin liners, melting some chocolate, spooning a little into the liners, mixing up the filling and scooping some inside, topping everything with chocolate, and letting it harden.
So make a little room in that tired tummy of yours for just one more precious bite of something sweet!Print
Learn how to make chocolaty peanut butter cups at home. Garnished with flaky sea salt, they pack an impressive depth of flavor.
- 1 pound milk or dark chocolate, broken into chunks
- 1 cup creamy peanut butter
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Sea salt, for garnish
- Line two mini muffin pan with 30-35 mini muffin liners. Set aside.
- Completely melt the chocolate in a double boiler or microwave.
- Spoon about 1 teaspoon of the melted chocolate into each muffin liner, using the back of the spoon to spread the chocolate halfway up the sides of the liner, making a thin coating. Allow to cool and set in the refrigerator as you prepare the filling.
- By hand or in a stand mixer fitted with the paddle attachment, combine the peanut butter, powdered sugar, and vanilla. Mix until everything is smooth and uniform. It will be thick.
- Spoon a little of the peanut butter mixture into each muffin liner, filling the liner about 3/4 of the way. Smooth and flatten the top of the mixture as best as you can.
- Spoon the remaining chocolate over the peanut butter mixture in each liner, filling close to the top of the liner. Garnish with a few flakes of sea salt. Let set completely in the refrigerator, for about 30 minutes.
- Remove each candy from the pan, and serve!
- Category: Chocolate
- Method: No-Bake
- Cuisine: Candy
Keywords: peanut butter cups, peanut butter, chocolate, sea salt, candy
Cooking by the Numbers…
Step 1 – Prep
Line two mini muffin pans with 30-35 mini muffin liners. Set aside.
Step 2 – Melt
Completely melt the chocolate in a double boiler or microwave. Be sure to use low heat and stir occasionally to prevent it from burning.
Use your favorite kind. Maybe you want semisweet, or bittersweet. Milk is always a sweetly delicious option, and a classic for this candy.
Or, maybe you’re like me and have this recipe on file as the perfect excuse to finally use up all those half-empty bags…
Uh-oh. Did it just seize? No worries – learn how to save your chocolate, and how to prevent this from happening again!
Step 3 – Line the Bottom
Add a thin coating of melted chocolate to the bottom of each liner. Spoon about 1 teaspoon of it into each muffin liner, and use the back of a small spoon to spread it halfway up the sides of the liner.
Allow to cool and set completely in the refrigerator as you prepare the filling in the next step.
Step 4 – Make the Filling
Combine the peanut butter, powdered sugar, and vanilla. Mix by hand or in a stand mixer fitted with the paddle attachment. Mix until everything is smooth and uniform, and a thick mixture forms.
For a different flavor, use an equal amount of almond butter, cashew butter, or sunflower seed butter.
Step 5 – Fill
Spoon about 1 teaspoon of the peanut butter mixture into each muffin liner, filling the liner about 3/4 of the way to the top. Flatten the mixture as best as you can, using the back of a spoon. I find that using a small offset spatula works perfectly for this step.
Want another layer of salty goodness? Sprinkle just a little bit of sea salt on top of this mixture before applying the final layer of chocolate in the next step.
If you don’t like peanut butter, or are allergic to peanuts, consider replacing an equal amount of the filling with our homemade “Nutella” recipe!
Step 6 – Top with More Chocolate
Spoon the remaining chocolate over the peanut butter mixture in each liner, filling to close to the top. Swoop the spoon at the very end, to create a cute, signature swirl. Garnish the top lightly with a sprinkle of sea salt.
Step 7 – Chill and Serve
Transfer the pan to the refrigerator. Let set completely until firm. Remove the candies from the pan, and serve!
If you don’t plan to enjoy all of these right away, store the candies in an airtight container and keep in the refrigerator.
Your Favorite Candy, Made at Home
Aside from being pretty, these rich and nutty treats pack an impressive depth of flavor.
I love the final garnish of a flaky sea salt, like Maldon. But there are so many flavorful salt options for you to try to enhance the chocolate and peanut flavors, like sel gris or alea.
It should also be said, since the time right after Thanksgiving is nothing if not the start of the Christmas season, that they make great additions to holiday gift baskets in the coming weeks.
Looking for more candies to give as gifts? Sink your teeth into some of these adorable and tasty recipes:
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on November 23, 2012. Last updated: July 3, 2019 at 12:20 pm. With additional writing and editing by Nikki Cervone.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.