Homemade peanut butter cups have a creamy peanut butter filling coated with milk chocolate that’s better than store-bought. The best part about this recipe is that it only uses 4 simple ingredients that you probably already have on hand! For another delicious chocolate peanut butter treat, try my Chocolate Peanut Butter Fudge!
Homemade Peanut Butter Cups are made with just 4 simple ingredients! You can put the layers together in just a few minutes for quick, homemade candy.
PREP: 15 mins COOK: 5 mins TOTAL: 20 mins
Ingredients
- peanut butter
- Chocolate chips
- Coconut oil
- Maple syrup
that’s it! If you want to add zero coconut flavor, be sure to use refined coconut oil (it will say expeller pressed on the label).
Instead of using powdered sugar, the peanut butter layer is thickened with a drizzle of maple syrup. This makes them a little less sweet than Reese’s Peanut Butter Cups, but you may prefer them that way.
Note: If you prefer to make your own chocolate shell, you can skip the chocolate chips and make your own by mixing 1/4 cup of melted coconut oil, cocoa powder, and maple syrup. Keep the mixture warm to make it easier to layer.
- Melt the chocolate.
Make a double boiler by filling a small saucepan with 1 inch of water. Bring the water to a boil, then add the chocolate chips and a teaspoon of coconut oil to a bowl that covers the top of the pot. The steam from the boiling water will gently melt the chocolate. Stir well, until the chocolate is smooth.
Alternatively, you can melt the chocolate in the microwave, stirring after every 30 second intervals.
- Add the first layer of chocolate.
Line a muffin tin with 12 silicone or parchment paper liners, then use a teaspoon to scoop the melted chocolate into the bottom of each. Tilt the pan so the chocolate runs slightly up the sides of the muffin cups and forms the sides of your peanut butter cups.
Place the pan in the freezer for 5 to 10 minutes, until the chocolate is solid.
- Mix the peanut butter filling.
In a small bowl, combine the peanut butter and maple syrup. Mix well, until the peanut butter thickens, with a play-dough-like consistency. Remove the chocolate muffin pans from the freezer, and spoon a small teaspoon of the peanut butter mixture into each muffin cup.
Press the peanut butter over the chocolate in a flat layer, leaving a little room around the edges for more chocolate. (This will make them stronger later).
- Add the final layer.
Once the peanut butter has been pressed into all the cups, add another teaspoon of melted chocolate on top. Use the back of a spoon to spread it, until the peanut butter is completely covered, and repeat with the remaining peanut butter cups.
Sprinkle with sea salt on top, if desired.Place the muffin pan in the freezer until the chocolate hardens. The chocolate will probably solidify in 10 minutes, but the peanut butter cups will firm up even more if you leave them in the freezer for an hour, to help the peanut butter layer firm up as well.
For the best texture, serve these homemade peanut butter cups straight from the fridge or freezer. If you leave them at room temperature for too long, they will melt relatively quickly.
NOTES
- Nutrition information is for 1 of 12 peanut butter cups. This information is automatically calculated, and is just an estimate, not a guarantee.
- I tested this recipe with 70% dark chocolate chips, but you can use darker if you prefer, for a lower sugar content. Be sure to use dairy-free chocolate chips if you need a vegan recipe.
- Want to make your own chocolate shell? You can replace the chocolate chips and coconut oil with a mix of 5 tablespoons of cacao powder, 5 tablespoons maple syrup, and 5 tablespoons melted coconut oil. Mix this together and keep it warm to drizzle into the muffin cups as the chocolate layer.
NUTRITION
Calories: 159 kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 0.4mg | Sodium: 49mg | Potassium: 169mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6IU | Calcium: 18mg | Iron: 2mg