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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
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!