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These super-simple Homemade Peanut Butter Cups will have you skipping the candy aisle at the store because they are so much better!
My husband and oldest daughters are completely and utterly obsessed with chocolate peanut butter cups. I'm not even kidding; my husband will eat an entire bag by himself. Early on in our marriage, I made him a giant peanut butter cup for his birthday. That was before he discovered I could make him cheesecake, and well now, that's his constant birthday request. That's not to say I don't make him chocolate peanut butter cups; I do, I tend to stick to the smaller ones, and well, they get made more often than just his birthday.
Making candy is something I enjoy doing, and it's not that hard as it might seem. Don't worry, these come together fast, and there isn't any special equipment needed. You can opt to make them in a chocolate mold, but trust me, a cupcake pan and some liners are all you need.
What's inside a peanut butter cup?
You might be surprised to find out that there are actually only five super simple ingredients that make up these delicious homemade peanut butter cups.
- Chocolate - Use a good quality one you like.
- Butter - Or you can substitute in palm shortening for dairy-free
- Vanilla - It's a given in a good chocolate recipe.
- Powdered Sugar - I use Wholesome Brand Powdered Sugar because it is grain-free.
- Peanut Butter - You can also use another nut or nut-free alternative to keep these nut-free.
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How to Make Homemade Chocolate Peanut Butter Cups
- Start with a good quality chocolate - I like to use Enjoy Life Chocolate Chips for these and any chocolate candy I am using. I love that they are entirely allergy-friendly, which is essential in our house. They tend to be on the darker side, so keep that in mind if you want to use your favorite milk chocolate. Any high-quality chocolate will work. Just make sure that it says gluten-free for keeping this gluten-free.
- Temper the chocolate - This might seem odd, especially since you are buying already process chocolate. Still, it is essential to give the chocolate the smooth glossy finish and chocolate with a snap and doesn't just melt in your hand. This can be done in either a double boiler or simply in the microwave. Just don't skip it!
- Creating the shell of the cups - This might sound complicated, but all it means is brushing the bottom and the sides of the molds you decide to use. Make sure that you make an even coating on the base and sides of the molds. Allow the cups to chill while you make the filling.
- Make the filling - Whip the filling up with a few simple ingredients.
- Put the filling into the prepared chocolate cups - Gently spoon and smooth out the filling into the prepared chocolate cups. Allow space on the top to fill in with more chocolate to seal the filling in.
- Cover and chill - Cover the filling with additional chocolate and allow them to chill in either the fridge or at room temperature until the chocolate has solidified.
Storing
I like to keep them in a sealed container in the fridge for up to a month, but they never last that long before they get eaten.
Making these dairy free?
To make this dairy-free, make sure you are using a dairy-free chocolate. This is one reason I like to use Enjoy Life Chocolate Chips for these. Sub in palm shortening or another dairy-free alternative for the butter in the filling.
Making these nut free?
Yes, the title says peanut butter, but our youngest is allergic to peanuts. When she wants me to make something for her like I do, daddy and sissy, I will make these with her favorite Sun Butter, so if you're going to make these but have a nut allergy, sub out the peanut butter for a nut or seed butter of your choice.
More Chocolate Treats
Chocolate Peppermint (Thin Mint) Cookies
Chocolate Covered Banana Bites
📖 Recipe
Homemade Chocolate Peanut Butter Cups
Equipment
- Cupcake Pan
- Cupcake Liners
- Chocolate Mold (optional)
Ingredients
- 12 OZ Chocolate of Choice
- 1 C Creamy Peanut Butter or nut butter/ nut free of choice
- 1 C Powdered Sugar I use Wholesome Sweet Brand
- 1 teaspoon Vanilla
- 1 ½ TBS Butter or Palm Shortening for dairy-free
Instructions
- You can use a chocolate mold, but if you don't have a cupcake pan with liners.
- Coat the bottom and slightly up the edges of the cupcake liners with the melted chocolate. Allow them to chill and solidify while you make the filling.
- Combine the remaining ingredients into a small bowl and mix until combined and smooth.
- Spoon and smooth out the filling into the prepared chocolate cups.
- Spoon additional chocolate over the tops of each cup sealing in the filling.
- Allow the chocolates to chill in the fridge or at room temperature until they are set, about 15 minutes.
- Store in them in an airtight container either in the refrigerator or at room temperature.
Notes
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
Originally Posted 02/10/2020
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