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.
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.
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.
PERFECT PEANUT BUTTER CUPS
Make and share this Perfect Peanut Butter Cups recipe from Food.com.
Provided by Kansas A
Categories Lunch/Snacks
Time 20m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl mix peanut butter, cracker crumbs, melted butter, and sugar. Use a whisk if it's lumpy.
- I then use my smallest cookie scoop and fill, not quite to the top, Wilton 1 1/4 inch diameter mini baking cups. (You can buy them at Wal-Mart, Canadian Tire, and the fancy ones at Michaels.).
- Put them on a cookie sheet and stick them in the freezer to set.
- In the meantime melt the chocolate chips. Use a spoon and put a dollop on top, spread it out to the edges.
- Return to the freezer to set the chocolate.
- I've also used a Ziploc baggy with the corner snipped to fill the cups but find my cookie scoop much easier.
- If you don't have the mini baking cups you can spread into a 9x9 baking dish but I recommend lining with foil and when set; remove, turn upside down and cut into the peanut butter side.
Nutrition Facts : Calories 218.6, Fat 15.9, SaturatedFat 7.8, Cholesterol 16.3, Sodium 110.4, Carbohydrate 19.5, Fiber 1.6, Sugar 15.2, Protein 3.2
HOMEMADE PEANUT BUTTER CUPS
Make and share this Homemade Peanut Butter Cups recipe from Food.com.
Provided by Chef unrucmr
Categories Candy
Time 45m
Yield 4-6 chocolate cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate in a bowl set over a small pot of simmering water.
- Using a pastry brush paint chocolate onto the inside of the muffin liners.
- Place them in a muffin tin for easy handling.
- Paint a thick layer then refrigerate until set.
- Puree the peanut butter,cream cheese,sugar & vanilla in a food processor until smooth.
- Spoon into the hardened chocolate cups then pour a thick layer of the remaining chocolate over the top making sure the edges are sealed.
- Place back in the fridge to set.
- Peel liners off and enjoy.
Nutrition Facts : Calories 312.4, Fat 26.4, SaturatedFat 9.7, Cholesterol 31.9, Sodium 234.2, Carbohydrate 10.6, Fiber 1.9, Sugar 6.6, Protein 10.3
HOMEMADE PEANUT BUTTER CUPS
This peanut butter cups recipe creates a peanut butter cup that has same taste and texture as the Reese's brand. Why? Because it uses the same excact ingredients. The directions below are to make really big peanut butter cups or you can make smaller cups or fill any candy mold with the peanut butter filling. Note: Dextrose is the 3rd ingredient and can be found on the web.
Provided by PeanutButterFilling
Categories Candy
Time 45m
Yield 14 cups, 5-7 serving(s)
Number Of Ingredients 7
Steps:
- Place about 1/3 cups of unsalted peanuts in a blender and press the Pulse button 5 to 7 times to chop the peanut into small pieces. Place on the side for later use.
- Grind the balance of peanuts in the blender until they turn into peanut butter. You will have to scrape the peanuts off the sides of the blender towards the blades from time to time. Make sure the blender is off when scraping the peanut down. This will take about 5 minutes or so.
- Measure and combine the sugars and salt with the freshly ground peanut butter.
- Combine peanut pieces from step 1 with the freshly ground peanut butter, sugars and salt.
- Thoroughly mix the ingredients until well blended and put on the side until ready to fill the cups.
- Melt the chocolate wafers in a double-boiler.
- Place a cup cake liner in a 1/3 measuring cup to hold the liner.
- Spoon 1/2 Tbsp of melted chocolate in the cup and spread it around the bottom and slightly up the side with the back of the spoon.
- Add 1 Tbsp on the peanut butter filling into the cup.
- Shake the cup back and forth with a fast motion until the peanut butter flattens down and is level on the top.
- Add 1/2 Tbsp of chocolate on top of the filling and spread is evenly with the back of the spoon and shake the cup back and forth until the chocolate is level and even.
- Repeat this process until all the filling is gone.
Nutrition Facts : Calories 572.3, Fat 30.8, SaturatedFat 5.7, Cholesterol 1.4, Sodium 940.5, Carbohydrate 68.2, Fiber 6, Sugar 28.5, Protein 11.6
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- Set 2 dozen mini muffins wrappers on a baking sheet. Melt half of the chocolate, using a microwave-safe bowl and cooking it in short 30 second intervals until smooth.
- Using a spoon, pour a little bit of chocolate in each muffin wrapper and using a small clean brush to paint the chocolate up the sides of each wrapper. Chill candy for 20-30 minutes.
- In a small bowl, whisk together peanut butters, sugar, vanilla and salt. When mixture has come together, microwave until very, very soft. About 30 seconds.
- Once candy has chilled, spoon generous amounts of peanut butter mixture into each candy cup. Chill for another 30 minutes.
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