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Stack of Homemade Reese's Peanut Butter Cups surrounded by Reese's Peanut Butter Cups.
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5 from 119 votes

Reese’s Peanut Butter Cups

These homemade Reese’s Peanut Butter Cups have a creamy, graham cracker peanut butter filling surrounded by smooth chocolate. They are an easy homemade candy for holidays, parties, gifts, or keeping in the freezer.
Prep Time15 minutes
Cook Time0 minutes
Refrigerate30 minutes
Total Time45 minutes
Course: candy
Cuisine: American
Keyword: peanut butter cups
Servings: 18
Calories: 292kcal
Author: Erica Walker

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.
    Melted Chocolate in a bowl
  • 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.
    Hand holding a painted liner for the bottom layer of Homemade Reese's Peanut Butter Cups.
  • In a medium bowl, stir together the graham cracker crumbs and powdered sugar.
    Bowl of crushed graham crackers and powdered sugar to make Homemade Reese's Peanut Butter Cups.
  • 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.
    Bowl of melted peanut butter and butter mixture to make the filling for Homemade Reese's Peanut Butter Cups.
  • Pour over the graham cracker mixture and stir well.
    Bowl of Homemade Reese's Peanut Butter Cup filling. Wooden spoon on the side.
  • 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.
    Finger pressing down the filling into the liner for Homemade Reese's Peanut Butter Cups.
  • 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.
    Bowl of melted chocolate with a spoon for Homemade Reese's Peanut Butter Cups.
  • Spoon the chocolate over each cup until the filling is completely covered. Gently tap the pan on the counter to smooth the tops.
    Spoon pouring melted chocolate on top of the Homemade Reese's Peanut Butter Cup.
  • 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.
    Homemade Reese's Peanut Butter Cups sliced and stacked.

Video

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

Calories: 292kcal | Carbohydrates: 23g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 138mg | Potassium: 196mg | Fiber: 2g | Sugar: 16g | Vitamin A: 204IU | Calcium: 24mg | Iron: 2mg