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This homemade Reese’s Peanut Butter Cups recipe will satisfy your peanut butter cravings in just minutes, and they taste just like the real thing!
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We love peanut butter cups in our family, and take them quite seriously. This homemade Reese’s Peanut Butter Cups recipe came from our grandma, who made them for us for years. The layer of peanut butter filling has the same creamy texture as the candy you buy at the store, with rich, sweet chocolate on the outside. But these taste even better, because they’re homemade! They’re perfect as a special Halloween treat, or to keep on hand in the freezer for when your sweet tooth hits.
Ingredients in Homemade Peanut Butter Cups
This delicious, no-bake treat only needs six pantry ingredients. You’ll find yourself making these all the time! Here’s what you need:
- Graham crackers – use a food processor to crush the crackers into fine crumbs.
- Powdered sugar – make sure to sift the powdered sugar before adding to the ingredients.
- Butter – use unsalted butter to better control the sodium in the recipe.
- Peanut butter – Both creamy or crunchy nut butter works great.
- Chocolate chips – you can use any kind of chocolate you like: semi-sweet, dark chocolate, milk chocolate, even white chocolate chips would be delicious.
How to make these treats look like Reese’s Peanut Butter Cups
They may look fancy, but making these into cute cups couldn’t be easier.
- Place cupcake liners into a mini muffin tin, or regular muffin pan, depending on how large you want your homemade peanut butter cups.
- Using a paint brush (I like to use a flat brush, about an inch or so wide) paint melted chocolate on the inside of each cupcake liner until about halfway up.
- Place them in the refrigerator to cool.
- Then, put a ball of peanut butter cup mixture into each cup (see recipe for instructions below) and top with more melted chocolate.
- The amount of chocolate needed tends to vary each time, so keep a few extra chocolate chips on hand if you need a bit more.
A Quicker Method for Homemade Reese’s PB Cups
If you don’t have a lot of time or patience to create the “cups” in the Reese’s Peanut Butter Cups, you can make things a bit easier on your self. Here’s how:
- You can make these “fondue” or “buckeye” style by first rolling the peanut butter mixture into balls.
- Next, dip them directly into the melted chocolate.
- Then, place them on wax paper to cool and harden. You will get the exact same taste and it’ll only take you about five minutes!
Variations
- Dark Chocolate Peanut Butter Cups: Use dark chocolate for the outer layer
- White Chocolate Peanut Butter Cups: Switch to white chocolate for a sweeter and creamier version.
- Cookie Dough Filling: Incorporate edible cookie dough for a delicious cookie-candy hybrid.
- Salted Caramel Peanut Butter Cups: Add a layer of salted caramel on top of the peanut butter filling and sprinkle the top with some coarse sea salt.
- Coconut Peanut Butter Cups: Mix shredded coconut into the peanut butter for a tropical twist.
- Nutella Filled Cups: Swap peanut butter for Nutella for a hazelnut-chocolate twist.
- Toffee Crunch Peanut Butter Cups: Mix crushed toffee bits into the peanut butter for added crunch.
- S’mores Peanut Butter Cups: Layer peanut butter with marshmallow whip and crushed graham crackers.
- Mini M&Ms or Reese’s Pieces Filled Cups: Add Mini M&Ms or Reese’s Pieces to the peanut butter filling for a crunchy (and delicious) surprise
Frequently Asked Questions About Homemade Peanut Butter Cups
While this homemade peanut butter cups recipe calls for chocolate chips, you can use chocolate melts instead. It won’t be quite as soft as the chocolate on the store-bought brand, but they’ll still taste chocolatey and delicious!
Once the chocolate shell has hardened, there is no need to refrigerate these peanut butter cups. You can store them at room temperature until ready to eat! But, if you’re like me and you happen to love cold chocolate, pop a few in the fridge or freezer in an airtight container. Perhaps hide them behind the veggies so nobody but you knows they’re there!
Yes! Almond butter or cashew butter are delicious options for this homemade treat.
Read Next: Halloween Candy Bark
More Reese’s Recipes
If you love the taste of Reese’s Peanut Butter Cups and candies, check out these delicious recipes!
- Really Reese’s Cookies – With three different types of Reese’s candies, these are REALLY REESE’S Cookies! Chocolate and peanut butter in every delicious bite.
- Chocolate Peanut Butter Fudge Swirl – This fudge is so easy to make and it is incredibly delicious! It tasted like a Reese’s Peanut Butter Cup in fudge form.
- Peanut Butter Cup Rice Krispie Treats – It’s so easy to turn a traditional Rice Krispie Treats into Peanut Butter Cup Rice Krispie Treats. Creamy peanut butter and mini Reese’s cups make it an extra special treat!
- Candy Bar Hot Chocolate – You’ve got to try this Reese’s Hot Chocolate. It is amazing how a little peanut butter can give a creamier, richer taste to hot cocoa!
- 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!
Homemade Reeses Peanut Butter Cups
Video
Ingredients
- ¾ cup crushed graham crackers
- 1 cup powdered sugar
- 9 ounces peanut butter (creamy or crunchy)
- 10 tablespoons butter, divided
- 12 ounces semi-sweet chocolate chips
Instructions
- In a medium-sized bowl, combine graham cracker crumbs and powdered sugar until well blended. Set aside.
- In a microwave-safe dish, combine peanut butter and 6 tablespoons butter. Cook in the microwave in 15-second increments, stirring in between, until melted and combined. Pour over the graham crackers mixture. Continue to stir until well combined. Set aside.
- In a microwave-safe dish, combine half of the chocolate chips (6 ounces) with 2 tablespoons of butter. Cook in the microwave in 15-second increments, stirring in between, until melted and combined. Set aside.
- Place cupcake liners in a cupcake tin.
- Using a paintbrush or pastry brush, paint each cupcake liner with melted chocolate. If using full-size cupcake liners, paint about one-third of the way up each cup. If using mini cupcake liners, paint halfway up each cup. Be sure to evenly coat the bottom and sides. You don't need to paint the chocolate super thick, just enough so you don't see any of the liner underneath. Place in the refrigerator to cool for about 5 minutes, or until chocolate hardens.
- Press about 1 tablespoon graham cracker mixture in each full-size cup (about 1 teaspoon for mini cups), making sure the top is somewhat flat. It doesn't need to be perfect; just make sure you don't go above where you painted the chocolate on the cup. Set aside.
- Add the remaining chocolate chips to the remaining melted chocolate in the microwave-safe dish. Melt with remaining 2 tablespoons butter, stirring every 15 seconds. Spoon a little chocolate over each peanut butter cup until the peanut butter filling is completely covered. You can lightly shake or tap the cupcake pan to even out the chocolate over the filling. You want the top of the peanut butter cups to look completely flat.
- Place in the refrigerator or cool area until chocolate hardens, about 20 minutes, or until the chocolate is no longer shiny, then serve!
Notes
- The paintbrush I like to use is a roughly half-inch-wide flat brush.
- The amount of chocolate needed tends to vary each time, so keep a few extra chocolate chips on hand in case you need a bit more.
Nutrition Information
Can I use chopped chocolate instead of chocolate chips?
Sure!
These cups tasted great, but they are very tedious to make if, like me, you are not an experienced candy maker and/or have very little patience. Painting the cupcake liners was tricky. I found it hard to get an even layer of chocolate on the bottom of the liner and up the sides. The cupcake liners squashed in my hand as I was holding them as shown in the photo. All of that to say that I will be looking for an easier candy recipe next time.
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 the only thing I hate is the wraps he wraps up into a small ball.
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 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.
What’s happening in “Step 3” picture? It looks like PB and chocolate melting stirred together…buuuut…that’s not in the recipe….
It is butter and chocolate mixed together!
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” bog, but I swapped out normal butter with my home made medicated budder, and these turned out AMAZING. The pb & 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!
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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!
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They’re good! But I didn’t get a wow factor on taste. Like the eye roll when something is so delicious. Once they were put together the peanut butter just didn’t seem right with Graham in it. I may try again using milk chocolate and using a bar vs chocolate chips. Fun to make though!
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!
Really good I’m Irish we don’t have Graham crackers so I used digestive biscuits the only thing is adding butter splits the chocolate and makes it harder to spread
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!good way
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!
Although it is not mentioned in the recipe; I think that the quality of the chocolate is critical here. (I guess for experienced bakers/cooks, it’s so obvious that it’s not worth mentioning. LOL). I used inexpensive chocolate chips from Smart and Final. They have always been fine to use in Ch. 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!
I had the same issue where the chocolate turned to more like a dough consistency. As the previous person suggested, the butter mixing with some chocolate brands (I used Ghirardelli) does’t work well if the water content in the butter is high, so I use coconut oil instead.
1 Tablespoon of Coconut oil per bowl with the chocolate in place of the 2 Tablespoons of butter per bowl. Works beautifully. Hope this helps your readers.
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
How much of each ingredient is needed for Reese’s peanut butter cups
https://www.favfamilyrecipes.com/homemade-reeses-peanut-butter-cups/
Ingredient amounts are listed on the recipe. Not sure if that is what you are asking?
Double boiler or a bowl on top of a boiler melt until smooth.
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!
I made these and I got 60 minis. With a heaping teaspoon in each. Took alot longer than expected. They turned out good tho. But the butter made the chocolate hard. So I used oil.
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.
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.
by the way 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 used chocolate syrup it is working takes hours to harden but it works. Ur directions aren’t clear u need a video stop woofing about other recipes and finish this one. Thank you happy mother’s day
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!
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!
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.
This recipe needed tweaking. Nine oz of peanut butter is too much. You only need about 1/3 of the ingredients for the PB filling. As for the chocolate: no need for the butter. It separates as you try to melt in the microwave. Just put chocolate chips in the microwave and start with 30 second intervals. Stir between until melted, only took me two 30-second intervals. I used Hershey brand milk chocolate chips. As for the PB filling: don’t prepare and set aside. Melt the chocolate, spread in cups. While they are hardening in the fridge, make the PB filling.
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.
just to be specific…How much butter to peanut butter mix and chic chip mix. Its a little confusing.
You mix 6 Tbsp with the peanut butter at the beginning and then 4 with the chocolate chips (you use 2 Tbsp with each batch of chocolate chips, making 4 total) sorry so confusing. I will try to clear it up in the recipe.
How much butter do I need bc the recipe says 6 tablespoons but the other page says 10.
What other page are you referring to? We usually only use 6… hope this helps!
In the recipe, the 6 tablespoons you stated. However, the last ingredient lists an additional 4 tablespoons. Which I’m sure is the 10 the above commenter is referring to. It is somewhat confusing.
You mix 6 Tbsp with the peanut butter at the beginning and then 4 with the chocolate chips (you use 2 Tbsp with each batch of chocolate chips, making 4 total) sorry so confusing. I will try to clear it up in the recipe.
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!
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!
When I heated the chocolate and the butter together, instead of it being nice and creammy, it hardened. I still managed to get chocolate in the paper cups and the cups came awesomely. They tasted just like a Reese cup. How do i prevent the hardening next time?
It definitely shouldn’t be hardening. You could try using a little more oil or butter to get that creamy consistency, but don’t use too much because you want it to harden eventually when cooled. Hope this helps!
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!
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 tried making these and the chocolate chips (Toll House) won’t melt in the microwave- they just turn into a solid mush, looking similar to an extra-thick mousse.
Hi Amos, I’m sorry it didn’t turn out. Did you melt them with the butter? You do need to stir them every 15 seconds as they melt with the butter.
I have had trouble melting Nestlé Toll House chips ever since they went “all natural”. (I use them with butter to make frosting.) Can’t figure out what they changed, but can’t get them to work. I switched to generic (Walmart or Aldi brand) & have no problem. Might be something to try!
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!
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.
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
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.
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 12 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!