Homemade Peanut Butter Cups

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This is one of my all time favorite treats to make. There is so much flexibility. I make these in miniature size with peanut butter and make them Gluten and Dairy Free, but you can easily make them any size with another nut butter and any chocolate you would like.

Homemade Peanut Butter Cups

First, gather the supplies. To make 20-24 mini cups you’ll need:

Approx. 1/2 cup Powdered Sugar (depending on what kind of peanut butter you use. I use unsweetened organic and it tends to take more sugar to get it the right consistency)

Approx. 1/2 cup Peanut Butter (or other nut butter)

Approx. 2 cups mini chocolate chips (I use a gluten/dairy/soy free mini semi sweet chip)

*approx. because you can make them as thick as you want!

And you’ll need:

A Muffin tin (I use a mini one)

Muffin cup inserts

One scoop (or spoon) for the peanut butter filling

A mixing bowl and spoon

Microwavable bowl (unless you use the double boiler method for melting chocolate)

Now let’s get down to it.

First melt about half your chocolate in the microwave (starting at 1 minute, then 30 seconds at a time until melted). I also choose to add about a tsp of canola oil after it is melted to make it easier to pour, but this is optional.

Fill the bottom of the muffin cups with a thin layer. However, you can go as thick as you would like.

You can lightly tap the tin to make the chocolate spread out evenly.

Next, in a mixing bowl, combine your peanut butter and powdered sugar. Your goal is to sweeten it a bit while giving it a texture that won’t drip and can be easily rolled in a ball or scooped.

Mix it well. You can roll it into balls, or use your scoop to scoop it onto the chocolate layer.

Now go heat up the other half of the chocolate.

OK, now pour that on top of the peanut butter. I try to completely cover it, but it doesn’t affect the flavor if a little PB shows through.

Stick the whole tray in the fridge until they get hard.

Clean up any way you choose. Yum.

Take them out, peel the paper off, and take a bunch of photos (totally optional).

Now you can eat them! 1 or 10 (I’m not judging).

*All photos by Michelle White of Falafel and the Bee

Enjoy!

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About the author: Michelle (11 Posts)

My name is Michelle. I am a wife to the same man for 16 years and counting. We both grew up in NJ, but moved out to Washington about 15 years ago, and have 2 two lovely and lively children (6 years apart)….Falafel and the Bee {not their real names}. I sew, create, thrift, recycle, parent, problem solve, clean, walk, photograph, and nurture. Two years ago I was diagnosed with a serious wheat allergy, so I do occasionally share Gluten-free recipes as well. Stop by www.falafelandthebee.com to peek into our lives.