Peanut butter and chocolate are the perfect combination to satisfy a sweet-salty craving. We set out to create the ideal homemade peanut butter cup. What makes them perfect? This recipe was tested with different chocolates, including dark and semisweet. We also tried it with other sweeteners. The combination that tasted most like Reese’s peanut butter cup!
This delicious dessert only requires six simple ingredients. We’ll show you exactly how to make it!
Do you want to know what the secrets are to these delicious peanut butter cups made at home?
- Almond Flour gives the right amount of texture to keep peanut butter from being runny.
- Coconut sugar powder is a natural sweetener that does not have the gritty texture of granulated sugar.
- The semisweet chocolate delivers a rich chocolate flavor with the right amount of sweetness that complements the salty peanut Butter.
In order to make peanut butter cups, melted chocolate is swirled into mini muffin liners in such a way that it covers the bottom and the sides. It’s then chilled to set before the peanut butter is added, and it’s then cooled again before adding more melted chocolate.
To add a touch of elegance and saltiness, we recommend topping the chocolate with a small amount of flaky salt before it sets.
- Enjoy Life brand semisweet chocolate chips or 1 cup of dairy-free semi-sweet chocolate chips.
- Coconut oil 2 tsp
PEANUT BUTTER FILLING
- Unsweetened creamy peanut Butter, 1/2 cup
- Use 1-3 Tbsp Almond Flour to thicken (use less for thicker peanut butter and more for runny peanut Butter)
- 2 Tbsp powdered coconut sugar (blend until powdered in a blender*).
- 1/4 tsp salt (reduced or omitted if using salted Peanut Butter)
- Salty sea salt (such as Maldon).
- In a small pan, melt chocolate chips with coconut oil over low heat. Stir constantly until the chocolate chips have melted about half (1 minute). Remove the pan and continue stirring until all the chocolate has melted. This can also be done in the microwave by melting the chocolate for 30 seconds at a time.
- Line 15 mini muffin pans (paper or silicon) with mini muffin liners. If you do not have a mini-muffin pan, place the liners onto a plate with a raised edge (preferably). Before continuing, make sure that the muffin pan or dish fits in your freezer.
- Fill each liner with a teaspoon of chocolate mixture. Spread the chocolate mixture in the liners to 3/4 up the sides. This is best done by picking up the muffin liners and moving the chocolate in the liners until it’s evenly spread. Continue until you get 15 chocolate shells, as written in the original recipe. The remaining chocolate can be used to top the peanut butter cups.
- Place the muffin pan in the freezer and let it sit for 5-10 minutes or until the chocolate has hardened.
- Make the peanut butter mixture while the chocolate solidifies. Combine the almond flour, powdered sugar, and salt in a small bowl. Add more almond flour, 1 Tbsp at a time, and the mixture becomes smooth. It should be able to hold its shape when scooped onto a spoon. As needed, add more almond flour.
- Place 1 – 1 1/2 teaspoons of peanut butter filling into the center of each chocolate shell (a small cookie scoop is helpful here). Use a small cookie loop to place 1 – 1-1/2 teaspoons of the peanut butter filling in the center of each shell. Tap the muffin tin on the counter to flatten the peanut butter. Transfer to the freezer and freeze for 10-15 minutes or until it is firm. You can use the extra filling to make future peanut butter cups or spread it on toast.
- Place the peanut butter cups in the freezer. Remove them from the freezer. Spread 3/4 teaspoon of the melted chocolate mixture over each cup. (Or however much you need to cover the peanut butter layer and reach the edges of the chocolate sides.) Gently shake the cups to cover all the tops. Sprinkle immediately with flaky salt (such as Maldon // optional).
- Continue to top the remaining peanut butter cups with chocolate. Place the plate or pan back into the freezer for another 5-10 minutes.
- Let the peanut butter cups warm up to room temperature. Store them in an airtight container in the refrigerator for up to a week or in the freezer for up to a month (if they can be resisted that long! ).