Homemade Peanut Butter Cups

It isn’t Halloween in our house without peanut butter cups.

Last year, I made raw almond butter cups, but those don’t always cut it for a true peanut butter lover. (Like my husband!)

I’ve also learned a few things since making my own almond butter cups over the last couple of years. Originally, I just dropped a dollop of natural almond butter in the middle, assuming it would freeze into a firm, solid mass, like the middles of the store-bought candies. But, that’s not the case! Even after freezing overnight, the nut butter centers are usually gooey… which tastes fine, but it’s not exactly the texture I’m going for. Luckily, I’m more than willing to experiment with (and taste-test!) chocolate candies, until I get it right.

The resulting peanut butter cups are not only lower in sugar and free of highly-processed ingredients, they also taste better than the originals, if I do say so myself!

Homemade Peanut Butter Cups
makes 6-8 pieces

Ingredients:

2 tablespoons natural peanut butter
2 teaspoons coconut oil*
pinch of fine sea salt
1/2 cup dark chocolate chips (for a raw chocolate shell, use this recipe instead)

*If you don’t care for the mellow coconut flavor, substitute grass-fed butter instead. It has the same type of healthy fat that will help solidify the peanut butter middles! 

Directions:

To get started, melt the dark chocolate chips. I prefer to use my oven to do this, placing the chocolate chips in an oven safe bowl, and heating them for 5 minutes in the oven at 400F. You can also use a double-boiler or microwave, if you prefer. Stir the melted chocolate chips until smooth, then use a spoon to drop a small amount of melted chocolate into the bottom of 6 mini paper cups. (I recommend double-layering the paper cups, for sturdiness.)

Using the spoon, push the melted chocolate up the sides of the paper cups a bit, to create the “cups” that will hold the peanut butter filling. Place the chocolate-filled shells in the freezer to set, about 10 minutes.

*Alternatively, you can make your own raw chocolate for a truly unprocessed treat! I recommend using this recipe for the chocolate, and following the same directions listed here for creating the chocolate shell. Please note, this raw chocolate will melt quickly at room temperature, so it’s not ideal for serving at parties.

In the meantime, mix up the peanut butter filling. Combine the peanut butter, coconut oil and salt, and stir until smooth and creamy. Remove the paper cups from the freezer, and place a dollop of the peanut butter filling in the middle of each chocolate shell (about a teaspoon per center). Be sure to leave a little room around the edges, for the chocolate filling to cover the sides!

Cover each cup with a final layer of melted chocolate, and return to the freezer to set for at least 2 hours before serving.

Remove the paper cups, and enjoy these chocolate candies whenever you like! For best texture, I recommend storing in the fridge or freezer until ready to serve.

4.91 from 10 votes
Print
Homemade Peanut Butter Cups
Prep Time
30 mins
Total Time
30 mins
 
These homemade peanut butter cups are not only lower in sugar and free of highly-processed ingredients, they also taste better than the original store-bought versions!
Course: Dessert
Servings: 6
Calories: 123 kcal
Author: Detoxinista.com
Ingredients
Instructions
  1. To get started, melt the dark chocolate chips. I prefer to use my oven to do this, placing the chocolate chips in an oven safe bowl, and heating them for 5 minutes in the oven at 400F. You can also use a double-boiler or microwave, if you prefer. Stir the melted chocolate chips until smooth, then use a spoon to drop a small amount of melted chocolate into the bottom of 6 mini paper cups. (I recommend double-layering the paper cups, for sturdiness.)
  2. Using the spoon, push the melted chocolate up the sides of the paper cups a bit, to create the "cups" that will hold the peanut butter filling. Place the chocolate-filled shells in the freezer to set, about 10 minutes.
  3. *Alternatively, you can make your own raw chocolate for a truly unprocessed treat! I recommend using this recipe for the chocolate, and following the same directions listed here for creating the chocolate shell. Please note, this raw chocolate will melt quickly at room temperature, so it's not ideal for serving at parties.
  4. In the meantime, mix up the peanut butter filling. Combine the peanut butter, coconut oil and salt, and stir until smooth and creamy. Remove the paper cups from the freezer, and place a dollop of the peanut butter filling in the middle of each chocolate shell (about a teaspoon per center). Be sure to leave a little room around the edges, for the chocolate filling to cover the sides!
  5. Cover each cup with a final layer of melted chocolate, and return to the freezer to set for at least 2 hours before serving.
  6. Remove the paper cups, and enjoy these chocolate candies whenever you like! For best texture, I recommend storing in the fridge or freezer until ready to serve.
Recipe Notes

*If you don't care for the mellow coconut flavor, substitute grass-fed butter instead. It has the same type of healthy fat that will help solidify the peanut butter middles!

Note: As always, feel free to use any other nut butter instead of peanut butter, if you prefer. For those with nut allergies, sunflower seed butter is a great nut-free alternative!

Reader Feedback: Have you ever tried making your own peanut butter cups? Do you plan on making any Halloween candy this year?

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Comments

Justyna

Hi Megan, I was inspired by your deliciously looking recipes and have decided to make the Peanut Butter Cups for a start. Me and my boyfriend just love them! They are a gorgeous treat without much guilt! Thanks for all the recipes, will be trying them out soon.

Colette

Your recipe was the first time I have ever tried making peanut butter cups, and it was a fabulous success! These are so much better than the store bought kind! And they were a lot easier to make than I thought. We used Ghiradelli dark baking chips. We also tried some with almond butter centers and loved those as well. Thank you again for all these terrific recipes!

Colette

I also wanted to add that melting the chocolate in an oven-safe bowl is a great idea and worked well! The chips weren’t completely melted when I took the bowl out but one or two stirs finished the melting process. For the bottom layer of chocolate, we rolled around the chocolate in the paper cup the get the chocolate to spread up the sides in a nice even line, avoiding the spindly stick chocolate breaking off. Thank you again for this delicious way to enjoy one of my favorite candies!

Gia

Megan! These did not turn out for me at all! What size paper wrappers should I be using? I ran out of melted chocolate and when I attempted to put the top layer on, the peanut butter centers mixed right in giving me a swirled effect and did not cover the peanut butter middle at all…Help!

Colleen

I don’t have any paper cups or anything like that so I melted the chocolate chunks in the oven like you said (while veggie pot pies were in there) then poured the melted chocolate into silicone candy bar molds (filling 2 of 3 cavities). Once that chilled I doubled your center ingredients and poured that over the chocolate and after a couple hours we had two delicious peanut butter chocolate bars! P.S I love the freshware chunk breakaway mold. Your site will always be my favorite go-to for the best and easiest recipes.

Jennifer

These are amazing! I looked for dark chocolate Reece’s at the grocery store and couldn’t find them so decided to make these instead. So glad I did! They are so much better for me! Thanks for sharing!

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