Desserts - Easy homemade peanut butter cups recipes
Author: Raul Alvarez
Make your own peanut butter cups using just 5 simple ingredients -- dark chocolate chips, peanut butter, coconut oil, honey and sea salt. I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating.
3-ingredient Peanut Butter Cups Recipe by Tasty
We’ve all had our cravings: sometimes sweet, sometimes salty. But have you ever craved both at once? Sometimes you just need your sweet-salty fix and, well, you can count on a Reese’s cup to deliver. Or, you can just make your own! With only three ingredients and the simplest of directions, these are way easier to throw together than you might think. Get ready for your very own candy factory extravaganza to begin!
Provided by: Camille Bergerson
Yields: 6 servings
Cuisine: American
Number of ingredients: 3
Provided by: Camille Bergerson
Yields: 6 servings
Cuisine: American
Number of ingredients: 3
Ingredients:
- 3 tablespoons powdered sugar, sifted
- ½ cup creamy peanut butter
- 1 cup chocolate, melted
Nutrition:
- Calories: 303 calories
- Carbohydrate: 26 grams
- Fat: 20 grams
- Fiber: 2 grams
- Protein: 7 grams
- Sugar: 20 grams
- Prepare a cupcake tin with 6 liners.
- Stir peanut butter and powdered sugar together until smooth.
- Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
- Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
- Cover each dollop of peanut butter with more chocolate and smooth out the top.
- Refrigerate for 1 hour or until chocolate has hardened.
- Remove peanut butter cups from the liners.
- Enjoy!
Peanut Butter Cups Recipe Demonstration
Recipe here: http://www.joyofbaking.com/candy/PeanutButterCups.html Stephanie Jaworski of
Duration: 13:43
How to Make Peanut Butter Cups
This easy homemade peanut butter cups recipe is one of my most requested treats. I have made
Duration: 3:09
Reese's Style Peanut Butter Cups Recipe
Reese's Style Peanut Butter Cups Recipe | Homemade Peanut Butter Cups ~ The Terrace
Duration: 3:35
Homemade Peanut Butter Cups
I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey peanut butter centers. This is how to make homemade peanut butter cups. —LaVonne Hegland, St. Michael, Minnesota
Provided by: Taste of Home
Total time: 20 minutes
Prep time: 20 minutes
Yields: 3 servings
Number of ingredients: 7
Provided by: Taste of Home
Total time: 20 minutes
Prep time: 20 minutes
Yields: 3 servings
Number of ingredients: 7
Ingredients:
- 1 cup creamy peanut butter, divided
- 1/2 cup confectioners' sugar
- 4-1/2 teaspoons butter, softened
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
- Colored sprinkles, optional
Nutrition:
- Calories: 123 calories
- Fat: 8g fat (4g saturated fat)
- Cholesterol: 2mg cholesterol
- Sodium: 76mg sodium
- Carbohydrate: 12g carbohydrate (10g sugars
- Fiber: 1g fiber)
- Protein: 3g protein.
- Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth.
- In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth.
- Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.
Easy Homemade Peanut Butter Cups
The ultimate DIY peanut butter cups! We tested all the chocolates, sweeteners, and peanut butters to share the best method for perfectly salty-sweet peanut butter cups. Just 6 simple ingredients required!
Provided by: Minimalist Baker
Total time: 45 minutes
Cook time: 2 minutes
Prep time: 43 minutes
Yields: 15 servings
Cuisine: Gluten-Free,Vegan
Number of ingredients: 7
Provided by: Minimalist Baker
Total time: 45 minutes
Cook time: 2 minutes
Prep time: 43 minutes
Yields: 15 servings
Cuisine: Gluten-Free,Vegan
Number of ingredients: 7
Ingredients:
- 1 cup dairy-free semi-sweet chocolate chips ((such as Enjoy Life brand))
- 2 tsp coconut oil
- 1/2 cup unsweetened creamy peanut butter
- 1-3 Tbsp almond flour ((to thicken // use less with thicker peanut butter and more with runny peanut butter))
- 2 Tbsp coconut sugar, powdered ((blend in a blender to achieve powder*))
- 1/4 tsp sea salt ((reduce or omit if using salted peanut butter))
- Flaky sea salt
Nutrition:
- Serving Size: 1 peanut butter cup
- Calories: 122 kcal
- Carbohydrate: 10 g
- Protein: 2.9 g
- Fat: 8.7 g
- Saturated Fat: 3.3 g
- Sodium: 40 mg
- Fiber: 1.5 g
- Sugar: 7.1 g
- Unsaturated Fat: 3.3 g
- Melt chocolate chips and coconut oil in a small saucepan over low heat, stirring constantly, until about half of the chocolate chips are melted (~1 minute). Remove the pan from the heat and stir until the chocolate is completely melted. You could also do this in the microwave, melting the chocolate in 30-second increments.
- Line a mini muffin pan with 15 mini muffin liners (paper or silicone). If you don’t have a mini muffin pan, you can place the liners on a plate (preferably with a raised edge). Make sure the muffin pan or plate will fit in your freezer before continuing.
- Fill the liners with 1 teaspoon of the chocolate mixture. Spread the chocolate in the liners until it's 3/4 of the way up the sides. The best way to do this is to pick up the muffin liner and move the chocolate around in the liner until gravity spreads it evenly. Continue until you have 15 chocolate shells (as the original recipe is written). Reserve remaining melted chocolate for the top layer of the peanut butter cups.
- Place the muffin pan or plate in the freezer for 5-10 minutes or until the chocolate is firm.
- While the chocolate is solidifying, make the peanut butter filling. In a small mixing bowl, combine the peanut butter, almond flour (starting with the lesser amount), powdered coconut sugar, and salt. Stir until smooth, adding more almond flour (1 Tbsp at a time) until the mixture is no longer runny — it should hold its form slightly when scooped on a spoon (see photo). Add more almond flour as needed.
- Grab your chilled chocolate shells from the freezer. Place 1 - 1 ½ teaspoons of peanut butter filling into the center of each chocolate shell (a small cookie scoop is helpful here). Tap your muffin tin or plate on the counter a few times to help the peanut butter layer settle and flatten out. Then transfer to the freezer for 10-15 minutes or until firm. If there is any extra filling, it can be reserved for future peanut butter cups or spread onto toast.
- Remove from the freezer and place ~3/4 tsp of melted chocolate mixture on top of each peanut butter cup (or however much it takes to cover the peanut butter layer and meet the edges of the chocolate sides) and gently shake to completely cover the top. Immediately sprinkle with flaky sea salt (such as Maldon // optional).
- Continue with remaining peanut butter cups until all are topped with chocolate. Then place the pan or plate back in the freezer for 5-10 minutes to set.
- Remove from the freezer and let the peanut butter cups come to room temperature before enjoying! Store in a sealed container in the fridge for up to 1 week or in the freezer up to 1 month (if you can resist them that long!).
5-Ingredient Peanut Butter Cups
Make your own peanut butter cups using just 5 simple ingredients -- dark chocolate chips, peanut butter, coconut oil, honey and sea salt.
Provided by: Brittany Mullins
Total time: 47 minutes
Cook time: 2 minutes
Prep time: 45 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 6
Provided by: Brittany Mullins
Total time: 47 minutes
Cook time: 2 minutes
Prep time: 45 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
- 1 cup chocolate chips (use dairy-free for vegan cups*)
- 1 Tablespoon melted coconut oil
- 1/2 cup natural peanut butter
- 1/4 cup honey (use maple syrup for vegan cups)
- 2 Tablespoons melted coconut oil
- pinch of sea salt (if peanut butter isn't salted)
Nutrition:
- Serving Size: 1 PB cup
- Calories: 208 kcal
- Sugar: 17 g
- Sodium: 49 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Carbohydrate: 20 g
- Fiber: 2 g
- Protein: 4 g
- Line a muffin tin with paper or silicone liners. The recipe should make about 10-12 pb cups depending on how thick you make your layers.
- Melt chocolate chips and coconut oil for 1 minute in the microwave, stir and continue heating on 30 second intervals, until chocolate chips have melted and chocolate is smooth.
- Using a spoon pour enough chocolate (about 1-2 teaspoons) to cover the bottom of the liner into each liner. Place tray into the freezer for about 5-10 minutes for the chocolate to set.
- In another bowl, add peanut butter, honey, coconut oil and sea salt (if using). Microwave for about 15 - 20 seconds or until mixture is slightly melted and pourable. Stir to combine.
- Remove cups from the freezer and pour peanut butter mixture evenly over each cup. Place back in the freezer to set for about 5 minutes.
- Pour remaining chocolate over each cup, using just enough to completely cover the peanut butter layer. At this point you can also sprinkle flaked sea salt on top of the chocolate if you want!
- Place tin back in the freezer for about 30 minutes to an hour to set completely. Remove from freezer and store in the refrigerator until ready to serve.
- Store leftovers in the fridge. They should last at least 5-7 days. For longer storage, store cups in the freezer for up to 2 months.
