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These homemade Reese’s Peanut Butter Cups have layers of smooth chocolate wrapped around a sweet, creamy peanut butter filling. The graham cracker crumbs give the center that familiar Reese’s texture, and you can make a whole batch with just a few simple ingredients.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I just finished making these and will surprise my family with them on Thanksgiving. I can not believe how much they taste like Reece’s! Thank you so much!” – Misty
“Spot on!! Even better. The secret is the graham cracker crumbs. I will never feel the need to buy a Reese’s again” – Emma
“Wow!! I made these and they are indeed better than Reese’s! The peanut butter filling is absolutely delicious….GIVE THESE A TRY, you will not be disappointed!” – Cheryl
Why I Love These Peanut Butter Cups
We love peanut butter cups in our family, and we take them pretty seriously. This homemade Reese’s Peanut Butter Cups recipe came from my grandma, who made them for years.
What makes this recipe so good is the filling. The graham cracker crumbs add just enough texture to make the center taste more like the candy you buy at the store instead of plain sweetened peanut butter. The outside is covered in rich chocolate that stays slightly soft, just like a classic Reese’s cup.
I love making these for Halloween, Christmas, Valentine’s Day, Easter, and homemade gifts. I also like keeping a batch in the freezer for those times when I need a little chocolate and peanut butter treat.
🩷Erica
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Why I Love These Peanut Butter Cups
- Ingredients You’ll Need
- Ingredient Additions and Substitutions
- Equipment You’ll Need
- How to Make Reese’s Peanut Butter Cups
- Other Ways to Make Homemade Peanut Butter Cups
- Recipe Tips
- Frequently Asked Questions
- Make Ahead and Storage
- Pairing Ideas
- More Peanut Butter and Chocolate Recipes
- Reese’s Peanut Butter Cups Recipe
Ingredients You’ll Need
- Peanut butter: I use regular creamy peanut butter for the smoothest filling, but crunchy peanut butter can be used if you like more texture.
- Graham cracker crumbs: Finely crushed graham crackers help hold the filling together and give it that familiar Reese’s-style texture.
- Powdered sugar: This sweetens the peanut butter mixture and helps it become firm enough to press into the cups.
- Butter: Butter is mixed into the peanut butter filling and chocolate coating to keep both layers rich and smooth.
- Chocolate chips: Use good-quality chocolate that you enjoy eating on its own because the flavor really stands out in this recipe. Semi-sweet chocolate balances the sweet filling, but milk chocolate, dark chocolate, or a combination also works well.
Ingredient Additions and Substitutions
This homemade peanut butter cups recipe is easy to adjust depending on the flavor and texture you prefer.
- Milk chocolate: Use milk chocolate chips for a sweeter coating that tastes closer to traditional Reese’s Peanut Butter Cups.
- Dark chocolate: Dark chocolate creates a firmer coating and balances the sweet peanut butter filling.
- Mixed chocolate: Try half milk chocolate and half semi-sweet chocolate for a good balance of sweetness and rich chocolate flavor.
- White chocolate: Use white chocolate chips or melting wafers for a sweeter variation.
- Different nut butters: Creamy almond butter or cashew butter can be substituted for the peanut butter. The flavor and texture may be slightly different.
- Peanut-free option: Sunflower seed butter or soy-based WowButter can be used, but check every ingredient label if you are preparing these for someone with a peanut allergy.
- Gluten-free: Replace the regular graham crackers with certified gluten-free graham crackers.
- Candy pieces: Add mini M&M’s, Reese’s Pieces, chopped peanuts, or toffee bits to the filling.
- Salted chocolate: Sprinkle a small amount of flaky sea salt over the chocolate before it sets.
- Caramel or jam: Add a very thin layer of caramel or raspberry jam between the peanut butter and top chocolate layer.
Equipment You’ll Need
- Muffin tin or mini muffin tin
- Cupcake liners or silicone candy molds
- Microwave-safe bowls or a double boiler
- Food-safe pastry brush or a brand-new brush reserved only for food
- Mixing bowl and spoon or small spatula
How to Make Reese’s Peanut Butter Cups
- Make the bottom chocolate layer. Melt half of the chocolate chips with part of the butter in 15-second intervals, stirring after each interval. Place liners in a muffin tin and brush the melted chocolate over the bottom and slightly up the sides. Refrigerate for about 5 minutes.
- Prepare the peanut butter filling. Combine the graham cracker crumbs and powdered sugar. Melt the peanut butter with the butter, then stir it into the graham cracker mixture until everything is evenly combined.
- Add the peanut butter layer. Press the peanut butter filling over the hardened chocolate. Keep the filling below the top edge of the chocolate coating so it can be completely covered.
- Melt the remaining chocolate. Add the remaining chocolate chips and butter to the bowl of melted chocolate. Microwave in 15-second intervals, stirring frequently, until smooth.
- Cover the filling. Spoon melted chocolate over each cup until the peanut butter filling is completely covered. Gently tap the muffin tin against the counter to smooth the tops and remove air pockets.
- Chill until set. Refrigerate the peanut butter cups for about 20 minutes, or until the chocolate is firm and no longer shiny. Remove them from the liners and serve.
Other Ways to Make Homemade Peanut Butter Cups
You do not have to make these in full-size cupcake liners. The same recipe can be used for mini cups, candy molds, bars, or chocolate-covered peanut butter balls.
Mini peanut butter cups: Use a mini muffin tin and mini paper liners. Brush the chocolate about halfway up the sides and use about a teaspoon of filling in each cup.
Silicone molds: Spoon or brush the chocolate directly into clean, dry silicone molds. You generally do not need to grease silicone molds. Chill the chocolate until firm before adding the filling.
Peanut butter cup bars: Line a small baking pan with parchment or wax paper. Spread a layer of melted chocolate over the bottom and slightly up the sides. Chill, spread the peanut butter filling over the chocolate, and finish with another chocolate layer. Refrigerate until firm, then cut into squares.
Peanut butter balls: Roll the filling into small balls and chill until firm. Dip each ball into melted chocolate and place it on wax paper or parchment paper until the chocolate sets.
Holiday shapes: Use heart, egg, pumpkin, or Christmas candy molds and decorate the tops with sprinkles before the chocolate hardens.
Recipe Tips
- Use good-quality chocolate. Chocolate makes up a large part of these peanut butter cups, so using a brand you like will give you the best flavor and a smoother coating.
- Crush the graham crackers finely. Large pieces can make the filling crumbly and difficult to press into the cups.
- Melt the chocolate slowly. Chocolate can burn or become thick when overheated. Microwave it in short intervals and stir well each time.
- Keep moisture away from the chocolate. Make sure your bowls, spoons, and molds are completely dry. Even a small amount of water can cause melted chocolate to become grainy.
- Use a small flat brush. I like using a clean brush that is about half an inch wide to coat the bottoms and sides of the liners.
- Do not make the shell too thick. The chocolate only needs to be thick enough that you cannot see the liner underneath.
- Keep extra chocolate nearby. The amount needed can vary depending on the size of your liners and how thickly you coat them.
- Thin thick chocolate carefully. If the chocolate is too thick to brush, stir in a very small amount of coconut oil. Add just a little at a time.
- Choose the texture you prefer. Butter gives the chocolate a softer texture similar to a Reese’s cup. For a firmer shell, reduce or leave the butter out of the chocolate coating or use chocolate melting wafers.
- Flatten the filling. A smooth, level peanut butter layer makes it easier to completely cover the filling with chocolate.
- Tap the pan gently. Tapping the muffin tin on the counter helps the top layer spread evenly and creates smoother tops.
- Let frozen cups thaw gradually. Move them from the freezer to the refrigerator before serving to help prevent condensation on the chocolate.
Frequently Asked Questions
You can, but natural peanut butter tends to be softer and oilier than regular peanut butter. Stir it very well before measuring. You may need to add a little more powdered sugar or graham cracker crumbs if the filling is too soft to hold its shape.
The chocolate may have been heated too quickly or for too long. Continue stirring because sometimes the remaining heat will smooth it out. You can also stir in a very small amount of coconut oil. Avoid adding water or milk because moisture can cause melted chocolate to become grainy.
The butter in the chocolate creates the softer texture found in Reese’s Peanut Butter Cups. For a firmer coating, use less butter in the chocolate, leave it out of the coating, use darker chocolate, or replace the chocolate chips with melting wafers.
Yes. Finely chop the chocolate so it melts evenly, then heat it in short intervals and stir frequently. Milk, semi-sweet, and dark chocolate can all be used.
Silicone cupcake or candy molds can be used without paper liners. Make sure the molds are completely clean and dry before adding the chocolate. Chill the cups until fully firm before carefully removing them.
Yes. Use certified gluten-free graham crackers and check the labels on the chocolate chips, peanut butter, and other ingredients for possible cross-contact.
The filling may need a little more peanut butter or melted butter. Add a small amount at a time and stir until the mixture holds together when pressed. Avoid adding too much at once or the filling may become greasy.
Brush the bottom chocolate layer slightly up the sides of each liner. Keep the peanut butter filling below the top of that chocolate edge, then make sure the top chocolate layer flows down around the filling.
Make Ahead and Storage
These Reese’s Peanut Butter Cups are a great make-ahead dessert because they keep well in both the refrigerator and freezer.
Store the cups in an airtight container in the refrigerator for up to 3 weeks. Separate layers with parchment or wax paper so they do not stick together.
For longer storage, freeze them in an airtight, freezer-safe container for up to 3 months. Transfer frozen peanut butter cups to the refrigerator and let them thaw before serving. This gradual thawing helps keep moisture from collecting on the chocolate.
The cups can sit at cool room temperature while you serve them, but they may soften in a warm kitchen. I prefer keeping them refrigerated until shortly before serving.
Pairing Ideas
Chop these Reese’s Peanut Butter Cups and sprinkle them over Homemade Vanilla Ice Cream, serve them next to fruit and cookies with Chocolate Fondue, or enjoy one with a mug made from our Homemade Hot Chocolate Mix. They also make a fun addition to a candy or dessert board for holidays and parties.
More Peanut Butter and Chocolate Recipes
If you love the combination of chocolate and peanut butter, try some of these family favorites:
- Chocolate Reese’s Pieces Cookies: Chocolate cookies filled with Reese’s Pieces, peanut butter chips, and chopped peanut butter cups.
- Chocolate Peanut Butter Fudge: A rich chocolate and peanut butter swirl fudge that tastes like a peanut butter cup.
- Chocolate Peanut Butter Rice Krispie Treats: Classic crispy treats topped with chocolate, peanut butter, and mini peanut butter cups.
- Candy Bar Hot Chocolate: A creamy hot chocolate made with your favorite candy bar flavors.
- Peanut Butter Bon Bons: Creamy peanut butter centers dipped in a smooth chocolate coating.
- No Bake Cookies: A quick chocolate and peanut butter cookie made with hearty oats.
- Reese’s Peanut Butter Cup Cake – This cake is so fun! It is a round cake that looks and tastes just like a giant Reese’s Peanut Butter Cup!
These homemade Reese’s Peanut Butter Cups are easy to customize and always disappear quickly at our house.
When you make them, please leave a comment and star rating below. I would love to hear which chocolate and filling variations you tried! 💛🥜🍫
Reese’s Peanut Butter Cups
Video
Ingredients
- 12 ounces semi-sweet chocolate chips
- 4 tablespoons butter, divided, for the chocolate coating
- ¾ cup crushed graham crackers
- 1 cup powdered sugar
- 9 ounces peanut butter, (creamy or crunchy)
- 6 tablespoons butter, for the peanut butter filling
Instructions
- Place cupcake liners in a muffin tin. In a microwave-safe bowl, combine 6 ounces of chocolate chips with 2 tablespoons of butter. Microwave in 15-second intervals, stirring after each interval, until melted and smooth.
- Use a small pastry brush to coat the bottom and sides of each cupcake liner with melted chocolate. For full-size liners, brush the chocolate about one-third of the way up the sides. For mini liners, brush it about halfway up. Refrigerate for about 5 minutes, or until firm.
- In a medium bowl, stir together the graham cracker crumbs and powdered sugar.
- In a separate microwave-safe bowl, combine the peanut butter and 6 tablespoons of butter. Microwave in 15-second intervals, stirring between each interval, until melted and combined.
- Pour over the graham cracker mixture and stir well.
- Press approximately 1 tablespoon of peanut butter filling into each full-size cup or about 1 teaspoon into each mini cup. Flatten the tops and keep the filling below the chocolate-covered sides.
- Add the remaining chocolate chips and remaining 2 tablespoons of butter to the bowl containing the melted chocolate. Microwave in 15-second intervals, stirring frequently, until smooth.
- Spoon the chocolate over each cup until the filling is completely covered. Gently tap the pan on the counter to smooth the tops.
- Refrigerate for about 20 minutes, or until the chocolate is firm and no longer shiny. Remove the cups from the liners and serve, or transfer them to an airtight container for storage.
Notes
- Use good-quality chocolate that melts smoothly and tastes good on its own.
- Crush the graham crackers into fine crumbs so the filling holds together smoothly.
- A clean, flat pastry brush about half an inch wide works well for coating the cupcake liners.
- Melt the chocolate in short intervals and stir frequently to prevent overheating.
- Keep a few extra chocolate chips nearby because the amount needed can vary depending on the cup size and coating thickness.
- For thinner chocolate, stir in a very small amount of coconut oil.
- Butter gives the chocolate a soft Reese’s-style texture. Reduce or omit the butter in the coating or use melting wafers for a firmer shell.
- Use regular, creamy peanut butter for the closest copycat texture. Crunchy peanut butter can also be used.
- Store in an airtight container in the refrigerator for up to 3 weeks or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Fantastic recipe. Did swap the sugar for Splenda and had no texture or taste issues. Followed the recipe as is otherwise and it turned out great, made a dark chocolate variant for my wife who likes low sugar dark chocolate cups too! I also made another with a bag of cookies and cream chocolate chips which I pressed into the top as part of the flattening process. Tastes just like the Oreo crossover that Recess did.
Thanks for testing it with Splenda to let us know there were no issues! I haven’t tried it with Splenda before and have been curious to know if it would make a difference. Thanks for sharing!
easy, simple, and delicious! I made this 2x over the years, once with almond butter as a substitute, and theyve been great both years! Friends love them, and its especially good for people with peanut allergies because they cant have the real thing. 10/10 would make again
Great idea. I’m so glad the almond butter worked well! For anyone making these for a peanut allergy, be sure to check whether tree nuts are also safe for that person and check all ingredient labels for possible cross-contact.
Delicious. Absolutely delicious. I made these into “bars” instead of cups and it still worked fine. I have tried to find a recipe that truly tasted like actual Reese. This recipe even nailed the texture perfectly. Not just the flavour! New favourite homemade treat! My whole family loved them and we are huge Reese fans. OH! I also made a batch and added M&Ms to the filling and it was fantastic too! I did them like bars as well. Just used wax paper in small cake pan. Spread the chocolate on the bottoms and up the sides a little. (I wasnt looking for perfect appearance) Popped it in the freezer to harden. Added the filling. Smoothed it out. Then put the melted chocolate on top and again, smoothed with an offset spatula. Popped them in the fridge for a few hours. Perfect!
So glad you liked it and great idea making it into bars!
I’m allergic to peanut butter and used Wowbutter (soy) instead. I have no frame of reference for how they compare to Reece’s, but the filling is the best texture! Unfortunately the butter ruined my chocolate and it never was able to set. I’ll try it without butter next time.
So sorry to hear the chocolate didn’t set.
Emily, i’m sorry for my initial claim that the chocolate did not set. I’ve been informed by my non-allergic cohorts that Reece’s have a soft chocolate texture, I never knew! I always assumed it was a snappy hard chocolate with a soft middle. So they really are the perfect imitation and my family devoured them for christmas. Thank you!
Where’s the icing sugar go?
In step 2 the powdered sugar is mixed with the graham crackers to be part of the peanut butter filling. Hope this helps!
Just finished a half batch of these …. amazing, hard to tell they are not the store bought … other than the fact there is no chemical taste … used a small double boiler for both the filling and the chocolate. I also did not use butter in the chocolate and used Ghiradelli milk chocolate chips. Used silicon cupcake forms and a small stencil paint brush to paint the chocolate into cups… if you like craft projects and have patience you’ll do fine. Thanks for sharing this recipe will be a go to for when we have a peanut butter cup craving.
So glad you liked them, and I love all the great tips!
This recipe tastes great, but my chips and butter mixture was not runny enough for brushing or dipping. Help !! What can be done to correct this? Thsnk you!!
You can try adding a little coconut oil.
I’m working on this recipe now and respectfully think that step # 4 should be the first step. The chocolate could be set up and ready for the peanut butter by the time you’re done with melting it and adding the graham crackers and powdered sugar.
That’s actually a great suggestion! Thank you!
The flavor profile was so good- I used semi sweet and barely sweetened the peanut butter filling. If you are looking for a sweet that isn’t so sweet, i think you can play with it.
One question to the author: I did swap the chocolate out for Great Value or Kroger semi sweet. I warmed it over a double boiler, so I know it didn’t get too hot. But, even with each candy in the fridge, when you handle it to remove the paper, you are immediately melting the chocolate and it gets super messy. How do I avoid this?
You will want to reduce the amount of butter (or just leave it out) and/or use a darker chocolate that will firm up better than the chocolate chips you use. You can also swap out the chocolate chips for chocolate melts and leave out the butter completely. Hope this helps!
I want to make these ahead of time for a party. Any ideas on long they would stay good for in the fridge or maybe it is best to freeze them? I am going to use a halloween mold for them, wish me luck!
Halloween molds are perfect for peanut butter cups! You can make them ahead and store them in the fridge for up to 3 weeks or in the freezer for up to 3 months. If you freeze them, let them thaw in the fridge before serving so the chocolate stays smooth and glossy. Either way, keep them in an airtight container to prevent moisture or “chocolate bloom.”
Great recipe. The only thing I’ll do differently next time is use half semi-sweet and half milk chocolate chips. If you do the chips in the microwave, it’s easy to overdo it. You can add a tiny bit of milk to thin it if this happens. If you cook by grams:
Graham Crackers – 85 g
Powder Sugar – 140 g
Peanut Butter – 255 g
Butter – 140 g (14 g/Tbls)
Choc Chips – 340 g
Thanks for the recipe.
Marshall, Thank you for comment! I appreciate you sharing this in grams. I’ll add this to the recipe notes for future readers. I’m glad you enjoyed the recipe. 😀
Hello,😊 can I use almond butter?
I haven’t tested that. It will taste a little different but should still hold up.
Is 9 ounces peanut butter about 1 cup?
Yes, a little over 1 cup measured. Hope this helps!
I just finished making these and will surprise my family with them on Thanksgiving. I can not believe how much they taste like Reece’s! Thank you so much!
I like to make my own homemade penut butter cup pie
Homemade is always best!
How many does the 1x size portion make approximately?
It makes about 18 cups, 36 cups if you double the recipe!
Spot on!! Even better. The secret is the graham cracker crumbs. I will never feel the need to buy a Reese’s again
Can I use chopped chocolate instead of chocolate chips?
Sure!
I made this homemade peanut butter cups. I was followed the recipe and at the end. I added a little more chocolate on top. My hubby likes Reese’s Peanut Butter cups. These were very good.
I made these this morning as I have been craving Reese’s, but won’t buy them because of all the preservatives in them. I used Ghirardelli milk chocolate melting wafers without adding any butter and melted them on my stove top in a double broiler, (bowl on top of pan of hot water). Used a tablespoon for the bottom and used back of spoon to line sides of giant muffin cups, (I didn’t have any regular or small ones). Used Skippy Natural creamy peanut butter, and because I only had about half a cup of graham cracker crumbs, I ground up 1/4 cup Cape Cod non GMO kettle chips in my food processor, added a little salt, butter, and the powdered sugar. Added a little bit of the peanut butter mixture into the melted chocolate for the tops, and man oh man, are these delicious!!! Taste very close, if not spot on to store bought Reese’s, but in ginormous size!
This was so easy to make! And delicious! I do have extra graham mixture leftover how long is that good for if I make more?
It should be good for about a week and I would store it in the fridge!
Question could I substitute shortbread cookies for the Graham crackers?
I haven’t tried that, but I think it would be okay!
I just made these homemade Reese’s peanut butter cups and they were absolutely delicious! I love that I can control the ingredients and make them a little healthier than the store-bought version. The recipe was easy to follow and the cups turned out perfectly. I will definitely be making these again and again. Thank you for sharing this recipe!
I made these for my family and they were so fun to make! If anyone likes making homemade edibles, incorporate your cannabutter into the chocolate or peanut butter mixture (or both) and it melts and mixes beautifully.
Wow!! I made these and they are indeed better than Reese’s! The peanut butter filling is absolutely delicious….GIVE THESE A TRY, you will not be disappointed!
I’m confused. The recipe calls for “4 tbs butter divided” bit in the directions it says melt 6 tbs of butter to mix in peanut butter abs then calls for another 2 tbs to mix in the chocolate. So, unless I’m missing something, that’s a total of 8 tbs. Which is the typo?
Butter is listed twice in the ingredient list – once for the peanut butter filling and one for the chocolate.
You add 2 tbsp butter to chocolate to melt it, two separate times…. =4
Looks like you melt 2T of butter with 6oz of the the chocolate chips in a bowl. Then in step 5 you do the remaining 6oz chocolate chips with the remaining 2T of butter in the same bowl that you used. It was a little confusing to me too. It seems you could melt all the chocolate chips and butter in one step. Oh well 🙂 this was delicious though. I omitted some of the powdered sugar though.
I know this is a “family friendly” blog, but I swapped out normal butter with my home made medicated budder, and these turned out AMAZING. The pb and chocolate flavors were just perfect for balancing out the herbal flavors from the “medication”
Definitely my new go-to when I’m tired of the typical baked goods!
Would the filling for this hold together if I scooped it and rolled it into balls and then dipped in chocolate?
We haven’t tried that, but it sounds yummy! Let us know how it works out if you try it!
Didn’t have Graham crackers so I used crushed corn flakes. They were perfect.
I used semi sweet chocolate chips but I would suggest that you use milk chocolate chips because semi sweet made it kind of bitter otherwise the recipe was good
Awesome!! It’s my favorite Reeses Peanut Butter Cups recipe!
ꕥ https://goodhometime.com/ ꕥ
I just made these homemade Reese’s peanut butter cups and they were absolutely delicious! I love that I can control the ingredients and make them a little healthier than the store-bought version. The recipe was easy to follow and the cups turned out perfectly. I will definitely be making these again and again. Thank you for sharing this recipe!
Can you use coconut oil instead of butter for this recipe? I know they are 1:1 with each other. I just wanted to double check
Yes you can! It might change the flavor a little bit, but if you like coconut that should be fine!
Taste like the Reeses Peanut Butter Cups you buy in the store. Easy to make. I made them exactly as the recipe said. I used Ghirardelli dark chocolate melts instead of chocolate chips because that was what I had on hand. The chocolate was harder but still very good. Next time I make them I will crush my Graham crackers finer. I crushed them like you would for a pie crust, so If you like the Crunchy Reeses Peanut Butter cups than crush them for a pie crust. I had some filling left over and put in the refrigerator – plan to warm it up and make more cups another day. Will let you know if they are as good as the ones I just made.
Are you using regular peanut butter or unsweetened peanut butter for this recipe?
Regular!
Try crushing Nutter Butter cookies instead of graham crackers.. put a little carmel in the bottom of the cup, before the peanut butter mixture… Your welcome!!
Yum!
Can I make these with milk chocolate instead of semi sweet?
Sure!
Wow – these are so good, definitely making them again.
It’s dangerous for me to know this recipe! I will want to make them everyday! They are so good & taste even better than the store bought ones!
Whoa these were amazing. I loved making and enjoying them.
I had 1/4 the amount of dark chocolate in the house leftover from another recipe so I quartered this recipe and made in mini cups. Tasted like the real thing. I must admit I was skeptical about the addition of graham crackers but that did the trick!
Do you use milk chocolate chips or semi-sweet?
Semi-sweet. Thank you for catching that! I fixed it on the recipe.
How long can these last outside the fridge? :O
It depends on how warm it is where you are storing them. I would suggest keeping them in the fridge to maintain their shape!
I think that the quality of the chocolate is critical here. I used inexpensive chocolate chips from Smart and Final. They have always been fine to use in Chocolate Chip cookies. But here, there was no place to “hide” the inferior taste. Next time, I’ll happily spend the extra money to buy a much higher quality of chocolate…the “filling” part was indeed delicious and easy to prepare.
Thank you for your comment. Yes! the quality of chocolate makes all the difference. I’m glad you liked the filling!
Have you tried this using Nutella instead of peanut butter?
No, Nutella has a thinner consistency than peanut butter. I’m not sure if it will set up the same. Thank you for asking!
I feel like I did something wrong. I melted the butter and chocolate chips in the microwave, stirring every 15 seconds, but instead of becoming liquidy and easy to pour, it became a crumbly goo. It was really hard to spread evenly, did this happen to anyone else?
The end result was delicious, though.
Chocolate is so tricky! When I melt chocolate in the microwave I usually stop cooking it when there are still a few unmelted chunks. Then, I keep stirring until everything is melted and smooth. If you overheat it even a little bit it will harden and become crumbly, as you explained. I’m glad they still turned out delicious!
if the chocolate comes into contact with even a drop of water, it will turn out like yours. Butter has a lot of water content. You might try using Crisco instead, or a mixture of half Crisco and half butter. I wouldn’t use oleo. An activated carbon is frequently used for decolorizing, deodorizing and purifying the fatty acids and derived chemicals to make it. I’m no chemist, but I have heard that it is a very few
molecules more and it’s actually plastic!
When melting chocolate in the microwave you have to use 50% power. Or sometimes you can half the time, stir, then the other half of time and stir. That takes longer.
You may have burned the chocolate or the addition of butter took the fat from the chocolate and made it split is suggest using a Bain maire
Where the items are measured in ozs, is that fluid or weight?
Weight!
Took me 2 hours to make these! They are freezing right now, cant wait to eat them 🙂 the peanut butter concoction tasted good so Im assuming they will after they are done as well, thank you for this!
LOVE that I can make these in bulk at home! The kids loved them!
These look so delicious and fun to make! My daughter love anything chocolate and peanut butter! Can’t wait to make these!
Wow, these are a game changer!! So fun to create and even more fun to eat!!
I really want to try this recipe, but unfortunately, I do not have a microwave at all.
Is there a way to modify this recipe to no microwave for those of us without one?
Yes, you can boil a pot of water and then put a glass or other heat-safe bowl over the top of the pot and stir it until it is melted!
Thank You!!
Cool
I loved them they were so good and tasty
Double boiler or a bowl on top of a boiler melt until smooth.
Is it possible to use ritz crackers instead of graham crackers?
We haven’t tried it that way, but it sounds like it would be yummy! Let us know how it goes if you do try it!
Can the powered sugar be left out of the peanut butter mixture.
It won’t be quite the right texture if you leave it out!
you can make your own powdered sugar from granulated, in a food processer or blender.
Substitute swerve powdered sugar or another alternative powdered sugar.
This is a dangerous recipe to have!! These are so addicting! So creamy & delicious!
Yum. Everything I love about Reeses PB cups – without all the fakey additives that come from the real thing. These are delish!
I love the idea of making PB Cups from scratch! Can’t wait to give these a try!
You obviously wouldn’t follow the directions even if they were to your specifications, and honestly you shouldn’t even be allowed to rate the recipe seeing as you didn’t even use the correct ingredients… You should be ashamed of yourself for this comment. Anywho…The directions were easy to follow and these came out amazing! Thank you for the recipe!
If you warm them too quickly the chocolate scorches. Soften and stir in 30 second increments. I’ve done chocolate in the microwave for 30 years like this and no problems.
Your microwave may be a higher voltage. That can make a difference in the time of melting. Try 1/2 the time of the recipe and they stir rapidly . Should be a creamy consistency then!
I’m going to try add Reese’s pieces added in mine i love them to they taste so good and going to use paraffin wax to melt my chocolate chips
I made these and I got 60 minis. With a heaping teaspoon in each. Took alot longer than expected. They turned out good tho. I used oil instead of butter in the chocolate.
Thank you for sharing! What kind of oil do you prefer?
Is there anything I could use to replace the powdered sugar that still allows for the same consistency? I’m trying to make the homemade ones just a bit healthier… I was wondering if coconut flour (or just any flour) would work for this.
That’s a good question– you could definitely try coconut flour but we have never tried that before so I can’t tell you for sure. If you try it, please come back and let us know how it turns out!
This is a very good recipe, the graham crackers give the cups a definite Reeses texture. One note, try using some salt. The original Reeses cups have a salty taste, it will also ehance the flavor of the chocolate. I use tempered coverture, specifically Valrhona milk chocolate. Put some chocolate in the cup add some of the peanut butter mixture in and push down on it causing the chocolate to move up the sides.. spoon or pipe chocolate on top to “cap” the cup. You shouldn’t have any problem of the chocolate seizing . Good luck, these are very good.
The recipe I’m looking at says10T butter divided.
I’m assuming6 for filling and4 for chocolate.
Other folks having trouble with seizing is probably from the water in the butter which can be avoided by adding the butter after the chocolate has melted.
Thanks for catching that, I just fixed the recipe so it says exactly how much butter to use where. Hope that helps!
In reference to your butter amounts. I understand that’s 6 Tbsp with the Peanut Butter but originally until I read your comments I was confused on the amount to add to the chocolate mixture. You say to add 1/2 of the butter to the chocolate. Well if the recipe says 10 Tbsp of Butter that would be 5 Tbsp but I only have 4 Tbsp left since I used 6 of them already with the peanut butter. I think to further clarify this for bakers like myself, it would be easier to have it read, add 1/2 of the ‘remaining’ butter to the chocolate for each batch. Thanks!!!!!
Hi Tracey- Sorry this has been so confusing. I have fixed the recipe so it makes more sense. Hope this helps!
once upon a time reeses made reverse peanut butter cups. chocolate fluffy on the inside with peanut butter chip coating instead of peanut butter fluffy with chocolate chip coatine. do you (or anybody out there) know how to make those??? since you cannot buy them any more and they were to die for i would love to learn how to make my own. please help. anyone??? they were soooo good…why they stopped making them is beond me.
These are great too! They were devoured so quickly!
I have never had a reverse Reese’s Peanut Butter Cup, but it sounds very good! Hopefully another reader will comment and we can find out if they have a recipe. We do have a cookie recipe that is like a reverse Reese’s peanut butter cup with peanut butter cookie on the outside and a delicious fudge filling on the inside. Here is the link: Peanut Butter Fudge Puddles
I must be missing something, but I don’t see where it says how much peanut butter you put into each cup?
You mix the peanut butter with the graham crackers and put about 1 tsp of that mixture in the mini-sized cups, a scant Tablespoon in regular-sized. Hope this helps!
Yes, thank you. I missed that at first! As a side note I used Sun butter instead of peanut butter (I’m allergic). They were awesome and a big hit with family and friends. Thank you!!
I modified a little…..reduced the PB by 1/4 cup and added 1/2 cup Reeses baking chips when melting the butter. It gives a little firmer set than with all the PB. Don’t forget to reduce the sugar too or they get realllly sweet. I used dark chocolate chips instead of semi or milk. Husband approved!
Thank you for sharing your adjustments! LOVE the idea of using dark chocolate. Totally a dark chocolate lover, myself 🙂
Do you have a peanut butter cup video tutorial
Not yet, but we can put it on our list of videos to do! Keep following our Facebook page to see when it is available! Thanks for the suggestion!
It’s the butter. Once you add the butter it clots. I make Oreo balls a lot and never needed to add butter to the milk chocolate or Simi sweat chocolate. Receipt instructions need work. Or just might be trolling our sweet tooth.
do you have to use crackers, like would it taste the same without them? dey dont sell graham crakers were i live.
They*
You don’t NEED to use the crackers, it just gives them the Reese’s texture. You can use crushed ginger snaps, Nilla wafers, or even animal crackers. You can also leave them out if you absolutely need to. Hope this helps!
I read somewhere, that if you add some of the peanut butter mixture in with the melted choc., the choc. coating won’t be hard when you bite into it. I tried this and it worked. It also makes them taste more like the Reeses peanut butter cups. No crackers of any kind need to be added to make them.
Oooh that sounds good! I will have to try that next time I make them! Thank you for the recommendation.
So yummy!! Just made. Thank you!!
So glad you liked these! Thanks for the 5 stars!
What is the purpose of the graham cracker crumbs?
It gives the peanut butter a little more texture, more similar to the real Reese’s cups. Plus if it is just straight up PB it kind of makes a gooey mess.
Are you using semi sweet chocolate chips or milk chocolate chips?
Semi-sweet.. just because they seem to harden better than milk chocolate
This recipe is the best! I used the peanut butter filling for my Peanut Butter Cake Pops and it turned out delicious! Also credited you guys in my blog. So thank you so much this is a big hit!
https://cakepopsbykay.wordpress.com/2017/02/17/prime-peanut-butter-pops/
Thank you, Kayla! We’re glad you like the recipe!
Try using 1/2 nestle choc chips and 1/2 hershey bar. That’s what I do for coconut balls and pb balls to get a smooth consistency.
Does it matter with bits you use semi or plain milk chocolate
It shouldn’t matter!
Is Adams natural peanut butter or something like jiff better in regards to taste?
I’ve always used Jif or Skippy Peanut Butter in this recipe. I haven’t tried it with a natural peanut butter. Thanks for asking!
I’m using chocolate syrup I just warm it cause it still works add a marshmallow and it makes it thick like chocolate chips
How many peanut butter cups does this recipe make?
It makes about 36 cups if you’re using a mini cupcake pan, and about 18 if you use regular sized cups. =)
Would this work with the premade chocolate cups then put mix inside and chocolate on top?
I don’t think I am familiar with pre-made chocolate cups. Are they just the chocolate shell? If so, I don’t see why they wouldn’t work. Basically in this recipe you are just making a chocolate shell and then adding everything to it. Do you have a link to the chocolate shells you are talking about?
Can you freeze these???
I don’t see why not!
Thank you! I want to make these for Christmas and shape them into Christmas trees! I need to make them ahead of time!
Can you use paraffin wax to melt the chocolate thats what i use when i make buckeyes it hardens quick?
Coulld i get your recipe please
Wow! This sounds amazing!