HOMEMADE REESE'S PEANUT BUTTER CUPS
Steps:
- Line muffin tin with cupcake liners. In a medium sized mixing bowl mix together the crushed graham crackers, powdered sugar, and peanut butter. (I just softened mine for about 40 seconds in the microwave). Mix together until combined.
- Melt the chocolate chips in a microwave safe bowl stirring 30 seconds at a time until smooth. Add a heaping teaspoon into the bottom of each cupcake liner and spread along the bottom. Follow it by a heaping tablespoon of the peanut butter mixture. Lastly add a heaping teaspoon of the melted to the chocolate and spread evenly over the peanut butter layer. Refrigerate for about an hour until set and firm.
Nutrition Facts : Calories 306 kcal, Carbohydrate 32 g, Protein 7 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 5 mg, Sodium 124 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
HOMEMADE PEANUT BUTTER CUPS
I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey peanut butter centers. This is how to make homemade peanut butter cups. -LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.
Nutrition Facts : Calories 123 calories, Fat 8g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
EASY PEANUT BUTTER CUPS
These rich homemade candies will put you off the store-bought version for good.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 24
Number Of Ingredients 4
Steps:
- Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
- Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
- Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.
Nutrition Facts : Calories 131 g, Fat 9 g, Fiber 1 g, Protein 3 g
CHOCOLATE PEANUT BUTTER CUPS
A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.
Provided by SHAUNNSMOM
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h
Yield 12
Number Of Ingredients 4
Steps:
- Trim 12 paper muffin cup liners to half of their height.
- Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
- In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g
3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY
We've all had our cravings: sometimes sweet, sometimes salty. But have you ever craved both at once? Sometimes you just need your sweet-salty fix and, well, you can count on a Reese's cup to deliver. Or, you can just make your own! With only three ingredients and the simplest of directions, these are way easier to throw together than you might think. Get ready for your very own candy factory extravaganza to begin!
Provided by Camille Bergerson
Categories Desserts
Yield 6 servings
Number Of Ingredients 3
Steps:
- Prepare a cupcake tin with 6 liners.
- Stir peanut butter and powdered sugar together until smooth.
- Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
- Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
- Cover each dollop of peanut butter with more chocolate and smooth out the top.
- Refrigerate for 1 hour or until chocolate has hardened.
- Remove peanut butter cups from the liners.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, Sugar 20 grams
SUPER EASY PEANUT BUTTER FUDGE
This recipe is very simple, but if you do not know how to make candy then please follow instructions precisely. I have altered the instructions after a few reviews that it was crumbly. This is not the recipes fault, it is inexperience. Proper candy making is about temperatures. 4 minutes of boiling (from the time the first small bubbles form) bring this candy up to proper fudge/softball temperature as long as you are cooking over medium heat. When in doubt, use a thermometer.
Provided by misslissa 121
Categories Candy
Time 24m
Yield 48 1 inch squares, 20 serving(s)
Number Of Ingredients 5
Steps:
- Prepare a 9x11 glass dish by buttering the bottom.
- In heavy bottom sauce pan combine sugar and milk.
- Measure and set aside remaining ingredients.
- Cook over MEDIUM HEAT (temperature too high will cause it to reach temperature sooner and lead to overcooking) stirring occasionally till it comes to a boil then stir constantly.
- Let boil for 4 minutes EXACTLY, over cooking leads to crumbly fudge as it has moved past softball stage and into softcrack (measure from the first sight of littlest bubbles or use a thermometer - softball stage) I use a stop watch. Remove from heat.
- Stir in remaining ingredients till all melted and smooth.
- Pour into prepared dish and refrigerate until firm.
REESE'S PEANUT BUTTER CUPS
Steps:
- In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
EASY PEANUT BUTTER CUPS (VEGAN + GLUTEN FREE)
Made with creamy, natural peanut butter and rich dark chocolate, these vegan and gluten free Peanut Butter Cups will be gone in minutes!
Provided by Faith VanderMolen
Categories Desserts
Time 10m
Number Of Ingredients 5
Steps:
- In a bowl, mix together the peanut butter, almond flour, maple syrup and salt until a uniform dough forms.
- Press the peanut butter dough into a parchment paper-lined pan or silicone muffin cups, depending on what shape and size you desire.*
- Place the chocolate chips into a bowl and microwave them for 30 seconds. Stir the chocolate chips and continue this process until the chocolate is mostly melted. If there are a couple chocolate chips still in tact, just stir the warm chocolate until everything is melted.
- Pour the melted chocolate over the peanut butter base and smooth into an even layer. Place the bars or cups into the fridge or freezer until the chocolate sets.
- If making bars, allow the pan to sit at room temperature for a bit before cutting into bars. I love using silicone baking dishes or muffin cups as it make for easy removal.
- Store the bars or cups in an airtight container for up to a week.
Nutrition Facts : Calories 213 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cup, Sodium 100 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
HOMEMADE PEANUT BUTTER CUPS
Steps:
- Cut 12 regular-sized muffin liners, lengthwise, in half. If you have miniature muffin liners, skip this step.
- Place half of the chocolate chips in a microwave-safe container. Melt in the microwave for 2 minutes, stirring after every minute.
- Fill the muffin cups half-way with melted chocolate. Using a spoon, coat the sides of the cups with chocolate. Refrigerate for 10-20 minutes, or until firm.
- In a small bowl, stir together peanut butter, powdered sugar, and salt. Spoon over into the chocolate cups, filling it 3/4 of the way.
- Melt the remaining chocolate as previously instructed. Spoon over the cups until full. Use a flat spatula to even out the edges. Refrigerate for 10-20 minutes and enjoy.
Nutrition Facts : Calories 290 cal
VEGAN PEANUT BUTTER CUPS
Steps:
- Melt chocolate in a microwave safe bowl for 45 seconds.
- Place ½ tbsp of melted chocolate into each of 12 small silicone molds (see pictures).
- Refrigerate for 20 minutes or until chocolate has hardened.
- For the filling, mix the peanut butter, coconut oil, vanilla extract, and maple syrup until smooth.
- Add 1 tsp of the filling into each cup.
- Cover filling with melted chocolate, filling to the top of the mould. (You can microwave to melt your chocolate again if it has hardened back up.)
- Refrigerate 30 minutes or until the peanut butter cups are hard enough to transfer from the moulds.
- Store in the fridge for up to 10 days.
Nutrition Facts : Calories 159 kcal, Carbohydrate 10 g, Protein 4 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 1 mg, Sodium 149 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
PEANUT BUTTER CUPS
Steps:
- To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
- Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
- Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
- Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.
EASY PEANUT BUTTER CUP COOKIES
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, salt and baking soda. Set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture and mix well. Roll the dough into 40 balls and place each into an ungreased mini muffin pan. The balls should be about 3/4 inch in diameter.
- Bake at 375 degrees for about 8 minutes. Do not overbake! Remove from oven and immediately press a mini peanut butter cup into each ball.
- Place in the freezer for about 7 minutes and allow the cookies to chill. Pop each cookie out of the muffin tin.
- Enjoy!
Nutrition Facts : Calories 122 cal
HOMEMADE PEANUT BUTTER CUPS
Just like the candy! You'll need 30 mini (1 3/4 by 1 1/4 inch) paper cups for filling.
Provided by Kathleen Dickerson
Categories Desserts Candy Recipes Chocolate Candy Recipes
Yield 30
Number Of Ingredients 6
Steps:
- In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
- Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
- In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
- Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 13.6 g, Cholesterol 10.6 mg, Fat 9.5 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.6 g, Sodium 54 mg, Sugar 11.3 g
15 EASY PEANUT BUTTER RECIPES: HOMEMADE PEANUT BUTTER & MORE!
Here's how to make peanut butter at home! It's so easy and results in a creamy, all natural spread with no sugar added.
Provided by Sonja Overhiser
Categories Snack
Time 20m
Number Of Ingredients 2
Steps:
- Preheat oven to 325 degrees Fahrenheit. Spread the nuts out onto a rimmed baking sheet. Roast for 8 to 10 minutes, until fragrant and toasted. Allow to cool for 2 to 3 minutes on tray.
- Immediately add the nuts to food processor while they're warm and process for 4 minutes.** You'll see them start out crumbly, then get gradually creamier and creamier.
- Add the kosher salt to taste (we used between 1/8 to 1/4 teaspoon using unsalted peanuts). Process for 2 minutes more until luxuriously creamy. Taste and add additional salt as necessary.
- Transfer the peanut butter to a jar. Store in a cool dark place (pantry) for 1 month or refrigerated for 2 to 3 months.
Nutrition Facts : ServingSize 1 tablespoon, Calories 107 calories, Sugar 0.9 g, Sodium 1.1 mg, Fat 9.1 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 3.9 g, Fiber 1.5 g, Protein 4.4 g, Cholesterol 0 mg
EASY PEANUT BUTTER CUPS
As a child; my Grandmother Taylor would sit me on a stool or on her work area and let me "help" her make cookies,pies and cakes.. SHE is the one that gave me a LOVE for cooking.. This recipe was one I got from her cookbook, one of her many, and have tried these many times.. My family loves these.. Chocolate and Peanut butter....
Provided by vicky hunt
Categories Chocolate
Time 45m
Number Of Ingredients 5
Steps:
- 1. Line a 12-cup muffin tin with paper baking cups. In a small saucepan, melt 1-1/4 cups chocolate chips and 2 tablespoons shortening over low heat, stirring just until mixture is smooth. Allow to cool slightly; mixture should still be pourable.
- 2. Starting halfway up each paper cup, spoon about 2 teaspoons mixture over inside of cups, completely covering bottom half of each cup.
- 3. Chill cups about 30 minutes, until firm. In a large bowl, combine confectioners' sugar, peanut butter, and butter; mix well. (Mixture will be dry.)
- 4. Spoon evenly into the chocolate cups and press down firmly. Add remaining 3/4 cup chocolate chips and 1 tablespoon shortening to saucepan and melt over low heat, stirring just until mixture is smooth.
- 5. Spoon equal amounts into cups, spreading to completely cover peanut butter mixture. Cover and chill at least 2 hours, or until firm.
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3.9/5 (91)Calories 208 per servingCategory Dessert
- Line a muffin tin with paper or silicone liners. The recipe should make about 10-12 pb cups depending on how thick you make your layers.
- Melt chocolate chips and coconut oil for 1 minute in the microwave, stir and continue heating on 30 second intervals, until chocolate chips have melted and chocolate is smooth.
- Using a spoon pour enough chocolate (about 1-2 teaspoons) to cover the bottom of the liner into each liner. Place tray into the freezer for about 5-10 minutes for the chocolate to set.
- In another bowl, add peanut butter, honey, coconut oil and sea salt (if using). Microwave for about 15 - 20 seconds or until mixture is slightly melted and pourable. Stir to combine.
EASY REESE'S PEANUT BUTTER CUPS - MY RECIPE TREASURES
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Cuisine AmericanTotal Time 18 minsCategory CandyCalories 273 per serving
- Melt the chocolate in a microwave safe dish on power level 5, in 1 minute increments until melted.
HOMEMADE PEANUT BUTTER CUPS | THE EASY NO-BAKE RECIPE
From livingwellmom.com
4.8/5 (4)Estimated Reading Time 4 minsServings 18Total Time 20 mins
- Mix 1/2 cup of peanut butter, almost melted butter, confectioners’ sugar, and salt in one bowl. Set aside.
- In a separate bowl, microwave both the semisweet and milk chocolate chips, along with the remaining peanut butter until melted and smooth. Start at 1 minute and stir, then heat at 20-30 second intervals stirring each time, until melted and smooth.
- Layer a small amount of chocolate into the bottom of the paper-lined muffin cups. (You can use either mini or regular size or both.) For mini muffin cups, use about a teaspoon of chocolate. For regular muffin cups, it will be closer to a tablespoon.
- Next, spoon a small teaspoon or tablespoon (for large) of the peanut butter filling into the center of each muffin cup.
PEANUT BUTTER CUPS - MY FUSSY EATER | EASY KIDS RECIPES
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- Add 1 tbsp of melted chocolate to the bottom of each muffin case then place the tray in the freezer for 10 minutes.
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Estimated Reading Time 3 mins
- Melt the peanut butter, butter, and cacao butter in a medium saucepan over low heat, stirring until smooth. Stir in the sweetener and vanilla extract until well combined and no lumps remain.
- Divide the mixture among the prepared muffin cups, filling each one-quarter full. Refrigerate until firm, about 1 hour.
- Set a heatproof bowl over a pan of barely simmering water. Put the chocolate in the bowl and stir until melted and smooth. Drizzle about 1 teaspoon of the melted chocolate over each peanut butter cup and spread it to the edges. Return the cups to the refrigerator until set, another 10-15 minutes.
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4.8/5 (5)Total Time 50 minsCategory DessertCalories 189 per serving
- Melt chocolate chips in a double boiler. (*If you don't have a double boiler, just use a small to medium sized saucepan with a larger metal mixing bowl on top. Fill the saucepan with just enough water to sit below the bottom of the mixing bowl.)
- Drop about 1 teaspoon of chocolate into each muffin liner. Spread the chocolate around and up the sides a bit.
- In a small mixing bowl, combine peanut butter, graham cracker crumbs, and corn syrup. The peanut butter filling will be quite stiff.
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5/5 (4)Total Time 50 minsCategory DessertCalories 150 per serving
- Place chocolate chips in a microwave-safe bowl. Microwave for 30 seconds; stir. Microwave for another 30 seconds; stir. Add 3 tablespoons of coconut oil and microwave for 30 more seconds. Stir until completely melted and blended. If chocolate chips are not completely melted, you may microwave in additional 15-second increments, stirring in between. (Alternatively, you may melt together the chocolate chips and coconut oil over a double boiler, stirring until well combined.)
- Into each mini paper liner, spoon about 1 teaspoon of melted chocolate. Use the spoon to push chocolate up the sides of the paper liner, as high as possible. Freeze for five minutes or until chocolate is set.
- While muffin pan is in freezer, melt remaining 3 tablespoons coconut oil. Stir oil into peanut butter until completely blended.
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- Set aside to cool slightly. Meanwhile, place semisweet chocolate in another microwave-safe bowl.
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5/5 (6)Total Time 50 minsCategory Dessert, Snacks, TreatsCalories 341 per serving
- Preheat the oven to the instructed temperature on the back of the brownie mix box. Spray a muffin pan really well with vegetable cooking spray and set aside.
- Follow the instructions on the brownie box to create the batter plus the vanilla extract. Then fold the peanut butter mini cups into the batter. Make sure it is well combined.
- Bake in the oven for the required time listed on the box, about 25-30 minutes, or until you see cracks on the top of the brownies. You can also check with a toothpick - if it comes out clean the brownies are ready.
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From thebestblogrecipes.com
Ratings 1Calories 135 per servingCategory Dessert
- Melt chocolate chips and coconut oil in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds. Stir together and repeat microwaving at 15 second intervals, stirring in-between each round until the chocolate is completely melted.
- In a separate bowl combine peanut butter, powdered sugar, butter and table salt. Mix until no lumps remain and mixture is well incorporated.
- Spoon about 1 - 1 1/2 teaspoon of melted morsels into each cup making sure to cover the sides of the cup about half way up the paper liner. Roll peanut butter into small balls. Squish them between your palms to flatten them a bit and then place on top of melted chocolate in paper cups.
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