EASY PEANUT BUTTER CUPS
These rich homemade candies will put you off the store-bought version for good.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 24
Number Of Ingredients 4
Steps:
- Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
- Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
- Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.
Nutrition Facts : Calories 131 g, Fat 9 g, Fiber 1 g, Protein 3 g
HOMEMADE PEANUT BUTTER CUPS
I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey peanut butter centers. This is how to make homemade peanut butter cups. -LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.
Nutrition Facts : Calories 123 calories, Fat 8g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY
We've all had our cravings: sometimes sweet, sometimes salty. But have you ever craved both at once? Sometimes you just need your sweet-salty fix and, well, you can count on a Reese's cup to deliver. Or, you can just make your own! With only three ingredients and the simplest of directions, these are way easier to throw together than you might think. Get ready for your very own candy factory extravaganza to begin!
Provided by Camille Bergerson
Categories Desserts
Yield 6 servings
Number Of Ingredients 3
Steps:
- Prepare a cupcake tin with 6 liners.
- Stir peanut butter and powdered sugar together until smooth.
- Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
- Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
- Cover each dollop of peanut butter with more chocolate and smooth out the top.
- Refrigerate for 1 hour or until chocolate has hardened.
- Remove peanut butter cups from the liners.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, Sugar 20 grams
REESE'S PEANUT BUTTER CUPS
Steps:
- In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
HOMEMADE PEANUT BUTTER CUPS
A secret ingredient (saltines!) helps mimic the texture of the peanut butter filling in the store-bought version of this candy favorite.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 18 servings
Number Of Ingredients 6
Steps:
- Melt the chocolate in the top of a double boiler. Keep the chocolate warm over low heat until you are ready to start assembling the peanut butter cups.
- Combine the peanut butter, confectioners' sugar, saltines, butter and salt in a bowl and blend with an electric mixer until well combined
- Prepare a muffin pan with 18 paper muffin liners. Add 1 teaspoon melted chocolate to the bottom of a muffin liner. Using the teaspoon, spread the chocolate in a thin, even layer on the bottom and a third of the way up the side. Repeat with the remaining liners. Place the muffin pan in the freezer until the chocolate is set and hardened, about 5 minutes.
- Spread 2 heaping teaspoons of the peanut butter filling in the bottom of a chocolate-coated muffin liner (it should come to below the chocolate line). Top the peanut butter filling with 2 more teaspoons of melted chocolate, spreading it over the top so no filling is visible. Repeat with the remaining liners. Freeze for 10 minutes.
- Serve chilled or at room temperature.
HOMEMADE PEANUT BUTTER CUPS
Just like the candy! You'll need 30 mini (1 3/4 by 1 1/4 inch) paper cups for filling.
Provided by Kathleen Dickerson
Categories Desserts Candy Recipes Chocolate Candy Recipes
Yield 30
Number Of Ingredients 6
Steps:
- In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
- Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
- In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
- Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 13.6 g, Cholesterol 10.6 mg, Fat 9.5 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.6 g, Sodium 54 mg, Sugar 11.3 g
REESE'S PEANUT BUTTER CUPS - NO BAKE
I have been making these Peanut Butter cups for almost 40 years now... This is my families favorite! If you love Reese's peanut butter cups then this is a must!
Provided by joyweight
Categories Candy
Time 30m
Yield 24 candies, 24 serving(s)
Number Of Ingredients 6
Steps:
- Mix together - Peanut butter, melted butter, brown sugar.
- Stir in - Powdered Sugar & vanilla.
- Melt Chocolate chips in double broiler or microwave.
- Line up muffin pans with paper baking cups inside.
- With a rubber spatula, drip some chocolate on the bottom of all the baking cups, then layer with peanut butter mixer, then add more chocolate on top. No thicker than 1/4" each.
- Let cool in the refrigerator for 15 minutes to harden.
- Peel paper, eat and enJOY!
- *For a fast and easy recipe just spread the peanut butter mixture on a cookie sheet (with a lip) then spread melted chocolate over the top. Cool and then cut into squares.
PEANUT BUTTER CUPS
There are so many different versions of this wonderful combination. This is mine and I have used it for close to 20 years. This is DS favorite! The creamy peanut butter refers to a brand such as Jif or Skippy. I don't think a natural peanut butter will work as it is missing the oil Also, the margarine for the chocolate mixture is melted before adding to the chocolate chips. If water gets in the chocolate it well "seize".
Provided by PaulaG
Categories Candy
Time 15m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- With a pastry blender, cut the peanut butter, 1/2 cup margarine and powdered sugar together by hand DO NOT USE A MIXER OR IT WILL BE TO CREAMY; the mixture may need to be "kneaded by hand".
- Line a 13x9x2 inch pan with foil, spread the mixture with slightly buttered hands into prepared pan.
- In top of double boiler over boiling water, add 1 tablespoon melted margarine and 12 oz chocolate chips taking care not to get water into the mix.
- Stir constantly until melted, mixture will be glossy.
- Spread immediately over peanut butter mixture.
- Allow to cool and harden slightly, cut into squares.
- DH suggested using a pizza cutter to cut these into squares and it works great!
- After these are cut and the chocolate has set, I store these covered in a tupperware container.
Nutrition Facts : Calories 190.7, Fat 12.9, SaturatedFat 3.8, Sodium 100.2, Carbohydrate 18, Fiber 1.4, Sugar 15.4, Protein 4
CHOCOLATE PEANUT BUTTER CUPS
A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.
Provided by SHAUNNSMOM
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h
Yield 12
Number Of Ingredients 4
Steps:
- Trim 12 paper muffin cup liners to half of their height.
- Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
- In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g
PEANUT BUTTER CUPS
Reese's eat your heart out! These are the BEST Raw, Vegan, Wheat-free, Gluten-free, Yeast-free, Guilt-free Peanut Butter cups, with a Peanut butter base, a Nut butter filling topped off with a homemade Raw Chocolate, crushed Peanuts,Cacao Nibs and Oats!
Provided by Holly Jade
Time 1h5m
Yield Makes 12 cups
Number Of Ingredients 0
Steps:
- Line a cupcake tin with cases.
- In a food processor/blender, add in the Oats & Peanuts and whizz up on high until crumb like. This will take a few minutes.
- Add in Peanut Butter,Vanilla extract, Salt, Coconut Oil and Maple Syrup. Blend until combined.
- Place equal amount of the mixture into each cupcake case, pressing down until smooth and even.
- Pop a 1/2 teaspoon of Peanut Butter on top of each base then place the tray into the freezer whilst you make the Chocolate topping.
- In a food processor/blender, combine the Melted Coconut Oil, Maple Syrup, Cocoa or Cacao Powder and Salt until silky smooth.
- Pour some chocolate into each case, then pop the tray into the freezer to set. This will take around 1 hour!
- Once firm, remove from the cases and serve. Leave at room temperature for 10-15 minutes before eating! Keep in a sealed container in the fridge. Recipe by Holly Jade at The Little Blog of Vegan
PEANUT BUTTER SQUARES
These rich bite-size squares taste creamier than store-bought peanut butter cups. Since they're made on the stove, there's no need to turn o the oven, notes Val Worthing of Clio, Michigan.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, cook and stir peanut butter and 3/4 cup butter and until smooth. Remove from the heat; stir in sugar and 2 teaspoons vanilla (mixture will be very thick). , Press into a greased 13-in. x 9-in. pan. In a saucepan over low heat, combine chips and remaining butter; cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in the remaining vanilla. Spread over peanut butter layer. Chill until firm.
Nutrition Facts :
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- Line a 12-cup muffin tin with parchment paper cupcake liners. Alternatively, you can use silicone muffin cups.
- Melt the peanut butter, butter, and cacao butter together in a medium saucepan over low heat, stirring until smooth. Stir in the sweetener and vanilla extract until well combined and no lumps remain.
- Set a heatproof bowl set over a pan of barely simmering water. Put the chocolate in the bowl and stir until melted and smooth. Drizzle about 1 teaspoon over each peanut butter cup and spread to the edges. Return the cups to the refrigerator until set, another 10 to 15 minutes.
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