Homemade Peanut Butter Cups Recipes

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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



Homemade Peanut Butter Cups image

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.

1 cup creamy peanut butter, divided
1/2 cup confectioners' sugar
4-1/2 teaspoons butter, softened
1/2 teaspoon salt
2 cups semisweet chocolate chips
4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
Colored sprinkles, optional

HOMEMADE SUNFLOWER BUTTER CUPS

I really love candy bars. I grew up eating them and especially enjoyed all the various sizes and types I'd get in my trick-or-treat bags. I am not suggesting that we do away with the classics, especially peanut butter cups, but I do want to share a fun homemade version that can be a nice complement to the ones that come in perfect shapes in colorful wrappers. These are tasty, and obviously healthier. It's nice for kids (and adults) to know that they can make things themselves, and Halloween candy is a really big part of childhood memories. This is also a good nut-free option so kids (and adults) with nut allergies don't feel left out of the festivities. Use sunflower butter or cinnamon cookie butter for this recipe, and feel free to substitute white or milk chocolate for the dark chocolate, if preferred.

Provided by Alex Guarnaschelli

Categories     dessert

Time 3h

Yield 12 to 16 smaller cups or 6 to 8 larger ones

Number Of Ingredients 3



Homemade Sunflower Butter Cups image

Steps:

  • Make the chocolate layer: Gently melt the chocolate in a double boiler (a fitted bowl over a pot of simmering water), stirring the sides with a spatula so the chocolate does not stick or scorch on the edges.
  • Spread 8 to 10 cupcake liners (or 12 to 16 small ones) on a baking sheet and spoon a thin layer of chocolate in the bottom of each, 1/4- to 1/2-inch thick. (This should use half of the melted chocolate. Keep the remaining chocolate warm over warm water.) Place the baking sheet in the freezer for at least 15 to 20 minutes and up to 4 hours to allow the chocolate to set up.
  • Make the "butter" layer: Drain the excess oil off the top of the sunflower butter. Add the sunflower butter (or cinnamon cookie butter) to a medium bowl. Sift the confectioners' sugar (use 1/4 cup confectioners' sugar if using cookie butter, or 1/2 cup if using sunflower butter) over the top of the butter and fully combine using a rubber spatula. Roll the butter into tablespoon-sized balls for the large cups, or teaspoon-sized balls for the small cups. Flatten gently between your palms. Remove the baking sheet from the freezer and place the flattened butter patties on top of the chocolate, pressing down lightly. Tap the tray on the counter a few times to help flatten the layers. Refrigerate for at least 1 hour and up to 12 hours.
  • Remove the baking sheet from the fridge, then gently press any uneven layers down and spoon the remaining melted chocolate over the butter layer on all of the candies. Refrigerate until it hardens, at least 1 hour and preferably up to 12 hours. Keep refrigerated and wrapped in plastic if serving the next day. (If using white chocolate, store finished treats in the freezer.)

Two 7-ounce bars dark (72 percent) chocolate, coarsely chopped
1 cup sunflower or cinnamon cookie butter
1/4 to 1/2 cup confectioners' sugar

HOMEMADE PEANUT BUTTER CUPS

I tried a peanut butter cup recipe already posted, but I didn't like the graham cracker addition. I feel that it made it too gritty. I found this posted on another site.

Provided by Concoctionista

Categories     Candy

Time 1h5m

Yield 30 serving(s)

Number Of Ingredients 6



Homemade Peanut Butter Cups image

Steps:

  • Set 2 dozen mini muffins wrappers on a baking sheet. Melt half of the chocolate, using a microwave-safe bowl and cooking it in short 30 second intervals until smooth.
  • Using a spoon, pour a little bit of chocolate in each muffin wrapper and using a small clean brush to paint the chocolate up the sides of each wrapper. Chill candy for 20-30 minutes.
  • In a small bowl, whisk together peanut butters, sugar, vanilla and salt. When mixture has come together, microwave until very, very soft. About 30 seconds.
  • Once candy has chilled, spoon generous amounts of peanut butter mixture into each candy cup. Chill for another 30 minutes.
  • Melt the rest of the chocolate and fill each muffin cup once they have chilled. Chill until set.

Nutrition Facts : Calories 98.8, Fat 6.8, SaturatedFat 2.3, Sodium 46.8, Carbohydrate 9.1, Fiber 1.1, Sugar 7.3, Protein 2.5

1 1/2 cups semi-sweet chocolate chips (dark chocolate or white chocolate, whatever you prefer. I used a little bit of each kind)
1/2 cup creamy peanut butter
1/2 cup crunchy peanut butter
1/2 cup confectioners' sugar
1/2 teaspoon vanilla
1 pinch salt

REESE'S PEANUT BUTTER CUPS

Make and share this Reese's Peanut Butter Cups recipe from Food.com.

Provided by Tonkcats

Categories     Candy

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6



Reese's Peanut Butter Cups image

Steps:

  • Combine everything but the chocolate chips, and press in a greased 8x8" pan.
  • Spread melted chocolate chips over top with a spatula, covering entire surface. Chill 2 hours.

Nutrition Facts : Calories 655.5, Fat 39.6, SaturatedFat 17.9, Cholesterol 40.7, Sodium 337.4, Carbohydrate 74.3, Fiber 3.8, Sugar 61.5, Protein 9.5

1 cup graham cracker crumbs
1/2 cup butter, melted
2 cups powdered sugar
2/3 cup peanut butter
1 teaspoon vanilla
1 cup chocolate chips, melted (6 oz.)

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



Peanut Butter Cups image

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 COOKIE CUPS

Pair the winning combination of peanut butter and dark chocolate in these cookie cups. They're perfect for a picnic or pick-me-up treat for the whole family

Provided by Cassie Best

Categories     Dessert

Time 43m

Yield Makes 12

Number Of Ingredients 9



Peanut butter cookie cups image

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Tip the butter, sugars and vanilla into a bowl and beat with an electric whisk until pale and fluffy. Beat in the egg. Add the flour, bicarb and a pinch of salt, and mix everything together with a spatula.
  • Break off golf-ball-sized lumps of dough (about 65g each) and press into the holes of a 12-hole muffin tin, ensuring it comes up the sides - if you're using a deep muffin tin, the dough should come about halfway up the side of each hole. Bake for 15 mins until golden. The dough will sink as it bakes, so leave until cool enough to handle, then press it up the sides of the holes again. Leave to cool completely.
  • Break the chocolate into a heatproof bowl and melt until smooth in the microwave in 20-second bursts, or set over a pan of barely simmering water ensuring the bowl doesn't touch the water. Remove the cookie cups from the tin (you may need a cutlery knife to help you do this). Spoon 1 tsp nut butter into the centre of each, then cover with the melted chocolate. Leave to cool until the chocolate sets, about 1 hr. Will keep in an airtight container for up to five days.

Nutrition Facts : Calories 492 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium

175g butter, softened
200g light brown soft sugar
100g golden caster sugar
1 tbsp vanilla extract
1 large egg
250g plain flour
½ tsp bicarbonate of soda
150g dark chocolate (at least 70% cocoa solids)
240g peanut or almond butter

PEANUT BUTTER CUPS

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 48 pieces

Number Of Ingredients 3



Peanut Butter Cups image

Steps:

  • To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
  • Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
  • Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
  • Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.

1 pound milk chocolate, tempered or coating milk chocolate
1 cup peanut butter, creamy or chunky
1/4 cup confectioners sugar

PEANUT BUTTER CUPS

Provided by Food Network

Categories     dessert

Yield 12 pieces

Number Of Ingredients 4



Peanut Butter Cups image

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 about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. 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.
  • Sources:
  • Just Born, Inc. 1-800-445-5787 Peeps
  • California Candy Company 1-888-226-3979
  • Art Institute of Colorado Candy Architect (Easter Scene) 1-800-275-2420
  • Burlingame Museum of Pez (650) 347-2301 Memoribilia
  • Punta Clara Candy Kitchen (334) 928-8477 1-800-437-7868
  • Hotlix 1-800-EATWORM
  • Top Secret Recipes www.topsecretrecipes.com
  • Ferrara Pan Candy (708) 366-0500
  • Fannie May Candies (312) 432-3417
  • Hershey Foods Corporation (717) 534-7648
  • Mars, Inc. (908) 850-2281
  • See's Candies Inc. (310) 586-7174

1 cup peanut butter
1/4 teaspoon salt
1/2 cup powdered sugar
1 (12-ounce) package Hershey's milk chocolate chips

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



Homemade Peanut Butter Cups image

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.

18 ounces milk chocolate, chopped (about 2 1/2 cups)
1 cup smooth peanut butter
1/2 cup confectioners' sugar
1/4 cup saltine crackers, finely crushed (about 8)
2 tablespoons unsalted butter, softened
Pinch salt

PEANUT BUTTER CUPS

Make and share this Peanut Butter Cups recipe from Food.com.

Provided by Babybub

Categories     Dessert

Time 20m

Yield 48 cookies

Number Of Ingredients 9



Peanut Butter Cups image

Steps:

  • Cream together butter, peanut butter, sugar, brown sugar, egg and vanilla.
  • Add flour and baking soda.
  • Mix well.
  • Roll into balls.
  • Place one ball in each cup of a greased mini-muffin pan.
  • Bake at 350 for 8-10 minutes.
  • While baking, unwrap Peanut Butter Cups.
  • After cookies come out of the oven, place 1 Peanut Butter Cup in each cookie.
  • Let them cool completely.
  • Using a butter knife, carefully remove cookies from pan.

Nutrition Facts : Calories 99.1, Fat 5.5, SaturatedFat 2.3, Cholesterol 9.9, Sodium 76.6, Carbohydrate 11.2, Fiber 0.5, Sugar 7.9, Protein 1.9

1/2 cup butter
1/2 cup peanut butter, creamy
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking soda
48 reese's miniature peanut butter cups

HOMEMADE PEANUT BUTTER CUPS

Make and share this Homemade Peanut Butter Cups recipe from Food.com.

Provided by Chef unrucmr

Categories     Candy

Time 45m

Yield 4-6 chocolate cups, 4-6 serving(s)

Number Of Ingredients 6



Homemade Peanut Butter Cups image

Steps:

  • Melt chocolate in a bowl set over a small pot of simmering water.
  • Using a pastry brush paint chocolate onto the inside of the muffin liners.
  • Place them in a muffin tin for easy handling.
  • Paint a thick layer then refrigerate until set.
  • Puree the peanut butter,cream cheese,sugar & vanilla in a food processor until smooth.
  • Spoon into the hardened chocolate cups then pour a thick layer of the remaining chocolate over the top making sure the edges are sealed.
  • Place back in the fridge to set.
  • Peel liners off and enjoy.

Nutrition Facts : Calories 312.4, Fat 26.4, SaturatedFat 9.7, Cholesterol 31.9, Sodium 234.2, Carbohydrate 10.6, Fiber 1.9, Sugar 6.6, Protein 10.3

8 ounces , 70% bittersweet chocolate cut into pieces
1/2 cup peanut butter
1/2 cup cream cheese
1 tablespoon sugar
1 tablespoon vanilla
4 paper or 4 aluminum foil, muffin cup liners

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



Peanut Butter Cups image

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

2 cups creamy peanut butter
1/2 cup margarine or 1/2 cup unsalted butter
2 3/4 cups powdered sugar
12 ounces chocolate chips
1 tablespoon margarine or 1 tablespoon butter, melted

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Step 4. For the peanut butter filling, place the white chocolate and cream in a small bowl place over a pot of barely simmering water stirring gently until smooth. Set aside. Step 5. Beat the peanut butter and butter by hand until smooth and stir in the melted white chocolate (still warm is OK). Add the icing sugar and salt and stir until smooth.
From foodnetwork.ca


EASY HOMEMADE PEANUT BUTTER CUPS FOR FALL | FOODTALK
Powdered Sugar. Add peanut butter and powdered sugar to a small bowl and stir until completely combined. Line a cupcake pan with cupcake liners. Pour the candy melts into a microwave-safe bowl and heat in 30-second intervals, stirring between each heat session, until fully melted. Place a spoonful of melted candy into each cupcake liner.
From foodtalkdaily.com


HEALTHY HOMEMADE PEANUT BUTTER CUPS - EASY VEGAN DESSERT ...
These healthy homemade peanut butter cups are so delicious for a special dessert! This easy homemade candy recipe tastes better than the original. This easy homemade candy recipe tastes better than the original.
From realfoodreaideals.com


FOOD RECIPE – PEANUT BUTTER CUPS – FOODSRECIPES.NET
Ingredients (makes 24 cups): For the chocolate shells: 16 oz (450 g) semi-sweet chopped chocolate. For the peanut butter filling: 1/2 cup (125 g) peanut butter 1/2 cup (55 g) powdered sugar 1 tsp. vanilla extract 2 tbsp milk. Melt the chocolate using a double boiler checking and stirring every 15 seconds until smooth and creamy.
From foodsrecipes.net


HOMEMADE PEANUT BUTTER CUPS RECIPE VIDEO BY RECIPEBOXTV ...
These homemade peanut butter cups are even better than store bought! A graham cracker bottom, filled with creamy peanut butter and topped with sweet melted chocolate makes for the perfect homemade candy. Give these …
From ifood.tv


HOMEMADE RAW PEANUT BUTTER CUPS - CLEAN FOOD CRUSH
Homemade Peanut Butter Cups – Clean Food Recipe. October 24, 2014. by Rachel. Category Dessert Recipes. Persons . 24. Ingredients. 2 tbsp organic coconut oil 1- 9 oz bag chocolate chips, I love Lilly’s brand sweetened with stevia) 1/4 cup unsweetened almond, or cashew milk 3/4-1 cup all-natural peanut butter or almond butter (no sugar added) …
From cleanfoodcrush.com


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