Homemade Reeses Peanut Butter Cups (Printer View)

Creamy peanut butter filling surrounded by rich dark chocolate for a classic indulgent treat.

# Components:

→ Chocolate Layer

01 - 9 oz dark chocolate (70% cocoa or higher), chopped
02 - 1 tablespoon coconut oil, optional

→ Peanut Butter Filling

03 - ½ cup creamy peanut butter, unsweetened and unsalted
04 - 2 tablespoons unsalted butter, softened
05 - ½ cup powdered sugar, sifted
06 - ¼ teaspoon fine sea salt
07 - ½ teaspoon vanilla extract

# Method:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - Melt the dark chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water, stirring until smooth. Alternatively, microwave in short bursts, stirring until fully melted.
03 - Spoon approximately 1 teaspoon of melted chocolate into the bottom of each muffin liner. Tilt or use a spoon to coat the sides slightly. Place in freezer for 10 minutes until set.
04 - In a medium bowl, combine peanut butter, softened butter, powdered sugar, salt, and vanilla extract. Mix until smooth and thick consistency is achieved.
05 - Roll approximately 1 teaspoon of the peanut butter mixture into a ball, flatten slightly, and place onto the set chocolate bases. Gently press down to create an even layer, leaving a small border around the edge.
06 - Spoon the remaining melted chocolate over the peanut butter layers, ensuring complete coverage. Tap the tin gently to smooth the tops.
07 - Place in the refrigerator for at least 30 minutes until fully set and firm.
08 - Remove cups from liners and serve. Store in an airtight container in the refrigerator for up to one week.

# Expert Advice:

01 -
  • Ready in just 30 minutes with simple, wholesome ingredients you likely have on hand
  • Uses rich dark chocolate for a sophisticated, less-sweet flavor profile
  • Customizable to dietary needs—easily made vegan or with alternative nut butters
  • Perfect portion control with 12 individual cups that store beautifully for up to a week
  • No baking required—just melt, layer, and chill for foolproof results
02 -
  • Use high-quality dark chocolate with at least 70% cocoa for the best flavor and texture—cheap chocolate can seize or taste waxy
  • Sift your powdered sugar to prevent lumps in the peanut butter filling
  • Work quickly when spooning the final chocolate layer, as it can begin to set if the room is cool
  • For cleaner edges, warm your spoon in hot water and dry it before smoothing the top chocolate layer
  • Store cups in a single layer to prevent them from sticking together, separating layers with parchment paper if stacking
  • These freeze beautifully for up to 3 months—enjoy them straight from the freezer for a firmer, candy-bar texture
Return