Homemade Reese’s Peanut Butter Cups

As some of you may know, I love cooking and baking. I’m a very, very beginning chef (I just learned how to make teriyaki chicken the other night!) but I’ve always been into the sweet stuff. Cupcakes, cookies, cakes, tarts – you name it, and I’ve probably made it.

I’ve wanted to introduce a food section to the blog for a while, but since I was at school, I didn’t exactly have access to a kitchen (or ingredients, for that matter). But now that I’m settled in at home, I finally had the chance to get back at it. I’ve made dinner for my family a few times already, and I found out I’m a pretty good cook! But I hadn’t yet gotten the chance to make anything sweet.

I love experimenting and coming up with recipes, so I decided to try my hand at a brand new one: homemade Reese’s Peanut Butter Cups.

This recipe took some fiddling, but (I think) I finally got it right. Starting out, I knew I didn’t want the chocolate to be too sweet or too bitter. I was also nervous to use Hershey’s chocolate (even though that’s the chocolate in real Reese’s peanut butter cups) because I didn’t think the chocolate would firm back up properly. To take care of both of those concerns, I used a mixture of semi-sweet and milk chocolate Ghirardelli baking chips.

I also had a hard time getting the peanut butter to the right consistency. Reese’s peanut butter has a very particular texture, so I added the powdered sugar to make it a little bit less gooey. I actually ended up needing more powdered sugar than I thought, but my taste-testers said the peanut butter tasted just like the original!

Homemade Reese's Peanut Butter Cups

Reese’s cups are my favorite candy – so much so that I can’t keep them in my house because I will eat an entire 12-pack in one sitting. However, I let myself make these because they’re a gift.

This recipe is really simple. It uses just four ingredients: peanut butter, powdered sugar, vegetable oil, and (two different kinds of) chocolate chips. It also takes less than half an hour of active work!


Homemade Reese’s Peanut Butter Cups

Yield: 12 cupsHomemade Reese's Peanut Butter Cups

Ingredients

        1 12oz bag semi-sweet chocolate chips

        1 12oz bag milk chocolate chips

        1/2 cup creamy peanut butter

        5 tbsp powdered sugar

        1 tbsp vegetable oil

Instructions

  1. Line a regular 12-cup muffin pan with cupcake liners (this will give your peanut butter cups their recognizable edges)
  2. Combine 6oz of semi-sweet chocolate chips and 6oz of milk chocolate chips in a microwave safe bowl. Heat until smooth (about 2 minutes), stirring every 30 seconds
  3. Using a teaspoon, divide the melted chocolate into the muffin cups. Drop the pan on a hard surface to pop any air bubbles and smooth out the chocolate. Freeze for 10 minutes.
  4. While the first layer of chocolate is freezing, combine peanut butter with powdered sugar and oil. For a more whipped consistency, combine in a standing mixer.
  5. Take the muffin pan out of the freezer and drop about a teaspoon of peanut butter into each cup. Flatten until just the edges of the first layer of chocolate are visible. Freeze for ten minutes.
  6. Melt the remaining 12oz of semi-sweet and milk chocolate chips. Pour melted chocolate into each cup until the peanut butter is completely covered. Drop pan to smooth out chocolate. Freeze 30 minutes.
  7. After peanut butter cups are completely frozen, carefully remove the cupcake liner from each cup. Best kept refrigerated.

Notes
        If your peanut butter is too thick, add more oil.

        For a softer consistency, serve peanut butter cups at room temperature.


I hope you all give this recipe a try! It was so fun experimenting and I’m looking forward to posting more food in the very near future (and I hope you’re looking forward to seeing it).

signature1

previous
next

You Might Also Like

1 Comment

  • Reply
    Chris Blanchard
    06/23/2016 at 1:18 AM

    I can provide a testimonial that they are DELICIOUS. Thanks for the perfect Father’s Day gift!

  • Leave a Reply