Making these salty-sweet copycat Reese's Peanut Butter Cups at home is a lot easier than you'd think.
INGREDIENTS
- 1 cup creamy peanut butter
- ¾ cup powdered sugar
- 2 (10-ounce) packages milk chocolate
- 1 teaspoon salt, optional
- 1 tablespoon corn syrup, optional
Equipment (regular)
- Peanut Butter cup liners
- regular 12 muffin tin
Equipment (mini)
Equipment (optional)
You could also use a silicon mold if you'd like them to look pretty on a plate for a party. Here's a mini mold specifically for peanut butter cups or truffles.
DIRECTIONS
- Microwave the peanut butter for 30 seconds. Add in the powdered sugar, salt, and corn syrup, and stir. Mix until well incorporated, and then set aside.
- Melt the chocolate according to the instructions on the package. Microwave for 30 seconds, stir, and then heat in 10-second intervals until melted.
- Prepare a cupcake pan with paper liners. Use a measuring cup to scoop the melted chocolate into each well, filling about ¼-inch high.
- To form the filling, use a tablespoon-sized cookie dough scoop or a tablespoon. Scoop the dough, roll it in a ball in your hands, and then flatten it slightly into a disk.
- Put a peanut butter disk into each of the cupcake pan wells filled with chocolate. Top them off with another spoonful of melted chocolate to fully cover the top.
- Place the peanut butter cups in the fridge to set for at least 30 minutes. Then, enjoy!
Here is the 3 ingredient version without the two optional items Emmy was using. This version has no salt or corn syrup.
INGREDIENTS
- 18 ounces of milk chocolate chips (or 1 1/2 12oz bags)
- 3/4 cup creamy peanut butter
- 3/4 cup powdered sugar
