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Homemade Peanut Butter Cups

These homemade peanut butter cups combine creamy peanut butter with glossy chocolate in a simple process of melting, filling, and chilling. The final treat features a smooth, rich filling encased in a crisp, shiny chocolate shell, offering a nostalgic, indulgent texture. Perfect for a quick, messy, and deeply satisfying homemade candy experience.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g good-quality chocolate bittersweet or semi-sweet preferred
  • 1 cup creamy peanut butter natural or processed
  • 2 tablespoons honey for sweetness
  • a pinch salt to enhance flavor
  • additional flaky sea salt (optional) for topping

Equipment

  • Muffin tin with paper liners
  • Heatproof bowl
  • Double boiler or microwave
  • Spoon or small spatula
  • Cooling rack or tray

Method
 

  1. Line a 12-cup muffin tin with paper liners, setting them aside for easy removal later.
  2. Place the chocolate in a heatproof bowl and melt it slowly using a double boiler or microwave, stirring frequently until smooth and shiny. The chocolate should smell rich and cocoa-forward, and the texture should be silky.
  3. Spoon about a teaspoon of melted chocolate into each paper liner, using the back of the spoon to spread it evenly up the sides, forming a thin shell. Gently tap the tin on the counter to smooth out the chocolate and eliminate air bubbles.
  4. Chill the chocolate shells in the fridge for about 10 minutes until they are firm and glossy, with a matte finish indicating they are set.
  5. In a small bowl, mix the peanut butter with honey and a pinch of salt, stirring until smooth and slightly sticky. The mixture should smell toasted and nutty, ready for filling.
  6. Drop a teaspoon of the peanut butter mixture into each chocolate shell, pressing down gently to fill the center. Use the back of a spoon to smooth the top, leaving about a quarter-inch space at the top.
  7. Cover the peanut butter layer with another teaspoon of melted chocolate, sealing the top and smoothing the surface with the back of a spoon or small spatula. Gently tap again to level and remove any air pockets.
  8. Refrigerate the assembled peanut butter cups for at least 30 minutes until the chocolate is fully set and glossy. When ready, they should crackle when pressed and easily peel away from the liners.
  9. Gently peel away the paper liners and, if desired, sprinkle with flaky sea salt or drizzle with extra melted chocolate for a decorative touch. Serve and enjoy the rich, creamy, and crunchy texture of these homemade treats.

Notes

For a richer shell, add a small amount of coconut oil to the melted chocolate. Store leftovers in an airtight container in the fridge for up to a week or freeze for longer storage. For a softer bite, let the cups sit at room temperature for a few minutes before serving.