Homemade Reese Peanut Butter Cups
For all chocolate and peanut butter lovers, you can make your own Reese peanut butter cups at home! These homemade Reese are as good as the real ones, you can make them into any shape or size you like! !
Who doesn’t like sweets-especially if they can make them at home? ! This delicacy is perfect for those who like classic candies, they will be loved like our homemade caramel and fudge!
Your favorite candy… homemade!
I don’t think I have met anyone who dislikes Reese’s Peanut Butter Cups! These peanut butter chocolate candies are classics and one of our favorite snacks for other desserts such as Reese brownies and peanut butter cup cookies.
Not long ago we decided to try these delicious candies at home, we couldn’t believe how easy they are (and how delicious they are!) We made milk chocolate and white chocolate versions.
The best part is that you can make these into any shape you like, or you can use heart-shaped muffin tins and linings to make traditional round cups or heart shapes! Either way, you can easily enjoy homemade Rees. 😉
Making Reese’s Cup
We love how simple these candies are!
melt. First, melt the butter and peanut butter in the microwave for 1 minute. Stir until combined.
Freeze + scroll. Add powdered sugar and vanilla. Stir well, then freeze for 15 minutes. Take a small ball of PB mixture, roll it into a ball, and then flatten it. Set aside.
Make. Melt the chocolate in a pot over low heat until smooth (stirring all the time). Pour 1-2 tablespoons of melted chocolate into the cupcake lining in the muffin tin. Add round, flattened peanut butter, then add 1-2 tablespoons of melted chocolate. Tap the counter lightly to help flatten the chocolate.
chill. Refrigerate for 10 minutes or until the chocolate is set.
What is the best way to melt chocolate? The microwave can be used in a pinch, but the best way to melt chocolate is to use a double oven. If you don’t have one, then you can easily assemble your own.
First, find a saucepan and pour 3 inches of water into it. Next, find a metal or heat-resistant glass bowl that can be placed on top of the pan without touching the water. Yes, bring the water to a boil, then reduce the heat. Finally, add the chocolate to the bowl and stir occasionally as it melts.
Change + save
Recipe changes? There are many interesting ways to replace these Reese cups. Here are some suggestions:
- Use chunks of peanut butter
- Use honey flavored peanut butter
- Use almonds, nuts, or cashew butter instead of peanut butter
- Add mini chocolate chips or chopped riss pieces to the peanut butter mixture
- Change it with white chocolate, dark chocolate, milk or semi-sweet chocolate
- After dipping into the chocolate, sprinkle some crushed peanuts or sprinkle with crushed peanuts on top
How to store peanut butter cups? Store-bought Reese’s peanut butter cups can be used for 6-9 months at room temperature. Our homemade cups will not last long. To be honest, they were eaten before I worried about long-term storage!
You can put your homemade peanut butter cups in an airtight container and store them in the refrigerator for 1 month or in the freezer for 3 months.
We usually make these desserts to celebrate an event, but this is not always the case. Yes, we make them when guests come over for dinner or someone’s birthday, but more often just because we are looking for some delicious homemade candies.
Whether you make them with chocolate or white chocolate, we feel that you will fall in love with them!
If you like these recipes, you might also like some of our other homemade sweets recipes:
No need to buy these guys in the store anymore! ! Now you can make any size and shape you want at home-really, great!
For more PB + chocolate snacks:
Preparation time 5 minutes
Cooking time 1 minute
Freeze/refrigerator for 25 minutes
Total time 6 minutes
Calories 168 kcal
Author Little Luna
- 1 cup peanut butter
- 1/4 cup butter softened
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 2 packs of chocolate chips or canyquick
Melt the butter and peanut butter in the microwave for 1 minute. Stir until combined.
Add powdered sugar and vanilla. Stir well, then freeze for 15 minutes. Take a small ball of PB mixture, roll it into a ball, and then flatten it. Set aside.
Melt the chocolate in a pot over low heat until smooth (stirring all the time). Pour 1-2 tablespoons of melted chocolate into the cupcake lining in the muffin tin. Add round and flattened peanut butter, then add 1-2 tablespoons of melted chocolate. Tap the counter lightly to help flatten the chocolate.
Refrigerate for 10 minutes or until the chocolate is set. Decorate with extra drizzle of chocolate, chocolate chips or any other toppings.
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