Peanut Butter Cups

Home-Made Peanut Butter Cup Recipe

This is the recipe I made for Easter this past Spring.

Foolish me did not write it down anywhere or link it- so it took quite a bit of searching to recreate the exact one that I made- but I did it. An internet search will yield multiple recipes with varying ingredients. These ingredients vary from confectioner sugar, graham cracker crumbs, coconut oil, shortening, butter and so on. The following recipe is a combination of the ingredients I preferred and also the ingredients that work with our food allergies. This is a dairy and tree nut free peanut butter cup! šŸ™‚

I am taking this to a dinner tonight with a gluten-free friend- so it was a special dessert to bring for everyone to enjoy.

For the chocolate cups and topping:
2 bags Enjoy Life chocolate chunks or chips
3 TB Smucker’s Natural Peanut Butter

For the filling:
I 16 ounce jar Smucker’s Natural Peanut Butter (minus 3 TB)
1 Cup Brown Sugar
1-2 TB Honey

Line 12 Muffin Cups. This recipe will also make about 24 cups. To make 24, only fill each cup to the 1/4 -1/2 way line. These ingredients will make 12 luxurious, filled to the very top, peanut butter cups.

Melt chocolate and peanut butter in microwave for 15-30 seconds at a time, stirring in between, just until smooth and melted.

(to make 24 cups, fill each cup with 2 teaspoons of melted chocolate)

Fill each cup (one at a time) with a TB and a half of melted chocolate. Using the back of a spoon, spread the chocolate up and around the liner.

Place muffin tin in the refrigerator for about 20 minutes so that the chocolate can harden.

Meanwhile, mix the filling.
In a large bowl combine peanut butter, brown sugar and honey. Add honey to suit your taste. Combine until nice and smooth.

Remove muffin tin from the refrigerator. Divide peanut butter into all twelve liners, pressing down gently with clean fingers to make a nice smooth filling.

Top with melted chocolate, spreading carefully to the edge of liner, completely covering peanut butter. For the 12 large cups, this took about 2 large spoonfuls of chocolate. Divide chocolate evenly between cups and gently swirl the top with spoon. For 24 cups, this would require about 2 teaspoons of chocolate.

Refrigerate in muffin tin for 30 minutes. Remove from tin and transfer cups to whatever container you have for storage. Return to the refrigerator or freezer for at least one hour before enjoying. Store in refrigerator or freezer.


Recipe adapted from The Sweetest Kitchen.

Other links for more recipes
Joy of Baking
Brown-Eyed Baker
The Hungry Mouse This link has some great visuals and a recipe for a peanut butter s’mores cup. However, BEWARE the comments. Some inappropriate language.

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