Homemade peanut butter cups are a no-bake candy made by layering melted chocolate with a peanut butter-powdered sugar filling, requiring just six pantry staples and no special equipment.
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Melt the chocolate in the microwave on medium power, stirring every 30 seconds. Avoid overheating the chocolate to prevent it from seizing.
Pour about a teaspoon of melted chocolate into each well or muffin liner. Use the back of a spoon or a pastry brush to spread it up the sides, ensuring the bottom and sides are completely covered.
Place the mold in the freezer for 30 seconds to firm the chocolate. Correct any thin spots if necessary.
Refrigerate the mold until the chocolate is cold.
In a bowl, combine peanut butter, powdered sugar, graham crumbs, and salt. Stir to combine.
Gently press approximately 2 teaspoons of the peanut butter mixture into each well to flatten.
Pour enough melted chocolate over the peanut butter to cover it entirely. Tap the mold to level the top.
Refrigerate until the chocolate is firm.
Once set, the peanut butter cups are ready to be enjoyed!
Store in an airtight container in the refrigerator for up to two weeks, or freeze for up to three months.
silicone mold or muffin liners · pastry brush or spoon
Yes, milk chocolate works equally well in this recipe. The creator lists it as an acceptable substitute.
Store them in an airtight container in the refrigerator for up to two weeks, or freeze for longer storage.
A silicone mold or muffin liner is helpful for shaping, but you can also layer the chocolate and filling between parchment paper and cut into squares.
Overheating causes chocolate to seize. Melt it in the microwave on medium power, stirring every 30 seconds to maintain a smooth texture.
Natural peanut butter can work but may result in a looser filling. Creamy peanut butter is recommended for the best texture and easier pressing into the mold.
