Homemade Reeses Peanut Butter Cups (Print View)

Creamy peanut butter fills dark chocolate shells for a rich, sweet delight with a homemade touch.

# Components:

→ Chocolate Layer

01 - 9 oz dark chocolate (70% cocoa or higher), chopped
02 - 1 tablespoon coconut oil, optional

→ Peanut Butter Filling

03 - ½ cup creamy peanut butter, unsweetened and unsalted
04 - 2 tablespoons unsalted butter, softened
05 - ½ cup powdered sugar, sifted
06 - ¼ teaspoon fine sea salt
07 - ½ teaspoon vanilla extract

# Directions:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - Melt the dark chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Alternatively, microwave in short 30-second bursts, stirring between intervals until fully melted.
03 - Spoon approximately 1 teaspoon of melted chocolate into the bottom of each muffin liner. Tilt or use a spoon to coat the sides slightly. Freeze for 10 minutes until set.
04 - In a medium mixing bowl, combine peanut butter, softened butter, powdered sugar, salt, and vanilla extract. Mix until the mixture reaches a smooth, thick consistency.
05 - Roll approximately 1 teaspoon of the peanut butter mixture into a ball, flatten slightly, and place onto each set chocolate base. Gently press down to create an even layer while maintaining a small border around the edge.
06 - Spoon the remaining melted chocolate over the peanut butter layers, ensuring complete coverage. Tap the tin gently against the work surface to smooth the chocolate tops.
07 - Refrigerate for at least 30 minutes until the chocolate is completely set and firm to the touch.
08 - Remove the cups from paper liners and serve. Store in an airtight container in the refrigerator for up to one week.

# Expert Advice:

01 -
  • You'll taste the difference between these and store-bought the instant you bite into one, and honestly, there's no going back.
  • Dark chocolate and peanut butter in perfect balance means you're not fighting sweetness but actually savoring it.
02 -
  • Your chocolate needs to be melted gently because overheated chocolate becomes thick and lumpy instead of glossy, and that ruins the whole texture.
  • The peanut butter layer needs to cool slightly before you cover it with the top chocolate, or it will melt through and blend into one muddled layer instead of having distinct, beautiful strata.
03 -
  • If your peanut butter mixture seems too soft, chill it in the freezer for 5 minutes before assembling so it holds its shape better on the chocolate base.
  • The moment you stop buying store-bought versions and taste homemade, you'll understand that the small amount of effort here is genuinely worth it for flavor alone.
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