Chocolate Peanut Butter Cups Recipe

Chocolate Peanut Butter Cups Recipe
Staff Writer
Peanut Butter Cups

Allison Beck

Peanut Butter Cups

As a chocolate candy lover, Reese's Peanut Butter Cups are my ultimate nostalgic treat. Although making chocolate peanut butter cups at home may seem tricky, in reality they could not be simpler to prepare. Once you've mastered making the chocolate cups, try experimenting with different fillings. S'mores and peanut butter and jelly cups are delicious alternatives. 

Ingredients

  • 12 ounces semi-sweet chocolate chips
  • 1 cup creamy peanut butter
  • ½ cup confectioners' sugar
  • 1 tablespoon milk
  • Mini cupcake liners

Directions

Boil two cups of water in a medium sized bowl (or the bottom of a double boiler if you’re using one). Meanwhile, set 18-20 cupcake liners out onto a cookie sheet and set aside. Once the water starts to boil, place a small pan on top (or the top of a double boiler) and begin to melt the chocolate chips, reserving half of the chips for later. Using the back of a teaspoon, spread melted chocolate evenly among the cupcake liners. Make sure that all edges and sides of the liners are coated. Place the cookie sheet in the freezer for at least 15 minutes.

While the chocolate cups are setting in the freezer, prepare the peanut butter filling. In a small bowl, whip together the peanut butter, sugar, and milk and set aside. Using the same method as before, melt the remaining chocolate chips. Meanwhile, remove the cups from the freezer and fill each half-way with the peanut butter filling. Cap each cup completely with a layer of melted chocolate. Freeze the cups for at least 15 minutes to set.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.