I’ve never met a Reese product I didn’t like…. big peanut butter chocolate fans over here! They are plenty and frequent treat in our house so I decided to try my hand at making my own homemade pb cups. Turns out they are super easy, minimal ingredients, no real cooking, and ready pretty quick too.
There are only 4 ingredients, and these homemade pb cups come together in under an hour to eat! You can custom their thickness by playing around with the measurements, I’ve even just made single homemade pb cup when I’ve had a hankering! (I used a tbsp of chocolate chips for the top and bottom, the filling is a tbsp pb, tsp icing sugar and the tiniest splash of vanilla – follow the same steps as the recipe card instructions.) I love them in mini muffin papers too, more like a single bite treat!
As I already mentioned, there are only 4 ingredients, all of which are readily available. But that’s not to say you can’t add more… a salt sprinkle on top a sprinkle sprinkle on top, the addition of nuts to the filling of to the chocolate, pretzel pieces would also kick this homemade pb cup recipe up a notch.
Chocolate Chips: I used semi-sweet because that is what I had on hand. I also enjoy them the most. Using milk chocolate might make them a bit too soft, but let me know if you try it! I think they would be great with dark chocolate chips, or even white chocolate chips as well.
Peanut Butter: I used just regular, slightly over processed inexpensive peanut butter. Natural peanut butter would work too, might even be a bit easier to work with as I find it drier. The Kraft Natural Peanut Butter with Sea Salt is my all time favourite and would totally be divine in these.
Icing Sugar: This ingredient doesn’t really need an introduction. In my experience (which I’ll admit is somewhat limited) icing sugar is icing sugar. Some people like to sift it to make sure there are no clumps, but I did not. Saves time if you ask me, ha.
Vanilla Extract: I have vanilla extract straight from Mexico, apparently its the best – in such a small quantity though, again likely doesn’t matter what brand or its origin.
I put these in an air tight container and put them right into the freezer. But if you’re going to eat them right away, I’d leave them in the fridge – biting into frozen chocolate is hard on the teeth. I love these as a homemade gift, or as part of a charcuterie board – mini ones especially.
Without further adieu, here’s the recipe – hope it becomes one of your easy faves like it has ours!
- 2.5 cups of chocolate chips (1 standard bag)
- 1 cup of peanut butter
- 1/3 cup icing sugar
- 1 tsp of vanilla extract
1. Divide your chocolate chips in 2.
2. Measure out and mix, the peanut butter, icing sugar and vanilla, together to make your pb cup filling.
3. Line you muffin tin with cupcake papers, or if you prefer use reusebale silicone cups.
4. Put the first half of your chocolate chips in the microwave to melt, I suggest doing it in 15 to 30 second increments so they don't burn.
5. Once mixed and melted, scoop 2 tsps of the chocolate into your muffin papers as the base layer of the pb cups. I tap my muffin tin on the counter to get it nice and even.
6. Then set in the freezer for approx. 5-10 mins to set.
7. Next the filling layer, I used a generous tbsp of the filling in each cup. You can always move some around if you rub out or notice one is much fuller than another. Smooth out with a spoon.
8. Repeat steps 4 and 5 with your second bowl of chocolate chips.
9. Put in freezer for 10 mins to fully set.
This only made 9 cups for me, I measured with my heart. But you can make them as thin or as thick as you prefer. Would also work out well in mini muffin papers.
If you happen to find yourself making this recipe on repeat after the fact, you might want to invest in a reusable mold. My heart belongs to the mini!
If the OG is more your size, this is the mold for you. Wider and thinner like the tradition store bought pb cup.
Whatever size you choose, you can’t go wrong with peanut butter and chocolate! Make this homemade pb cup recipe stat!