I really don’t know what got into me! I can count on a couple of fingers the times I’ve attempted to make homemade candy in my life! But for some reason, when I saw this recipe for Peanut Butter cups on Rad Megan, it was like I was being pulled by an unseen force into the kitchen to make them!

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It might have something to do with the fact that Reese’s Peanut Butter cups/eggs/hearts/Christmas trees, etc are my all-time favorite kind of candy…AND while I’ve seen many recipes for making a homemade version of them, I’ve never actually found one that I thought was something I could actually make!

While there is SOME finesse required when attempting to make these, the recipe and method couldn’t be easier! Not to mention you probably have all the ingredients in your kitchen cupboards right now. (I know I did!)

“Reese’s” Peanut Butter Cups

Adapted from: RadMegan

Ingredients:

1 16-oz jar of creamy Natural Jif peanut butter (or use whatever you have)

1 2-lb bag of high quality chocolate chips, milk or dark (we’re a MILK chocolate sorta family)

1 1/2 cups powdered sugar

4-6 Tablespoons melted butter

Cooking Spray

Mini Cupcake Papers

Making the Filling

Melt butter in the microwave. Empty the peanut butter into a bowl and stir in the powdered sugar. Mix in 4 Tablespoons of melted butter. If it seems a little dry and crumbly, add another 1 to 2 Tablespoons of melted butter. Just enough to make into a thick, smooth filling. Set aside.

Making the Chocolate Coating

Melt the chocolate in a double boiler (or the microwave), stirring often until it becomes smooth and velvety.

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Arrange your cupcake papers onto a baking sheet and lightly mist with cooking spray. (I used my mini muffin pans.)

Spoon the melted chocolate into the cupcake papers, coating the bottoms and sides entirely. I had to use one finger to “coax” the chocolate up the sides of the cupcake wrapper. Set the extra chocolate aside.

Once all cupcake papers are coated, place the tray in the refrigerator to cool for about five to ten minutes.

Pipe or spoon the peanut butter mixture into the cooled chocolate cups. I used a Ziploc bag to pipe the mixture into the cups…SO fast and easy that way!

When all the chocolate cups are filled, dip one finger into some water and then press down on each glob of filling to flatten a bit. Then spoon the remaining melted chocolate over the top of the peanut butter and place the tray back in the refrigerator for another 30-minutes to set completely. Recipe should yield about 55 mini peanut butter cups.

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I’m going to try and refrain from gushing too much over these things, but I have to say…these are DELICIOUS!! The peanut butter filling is sooo creamy, and each splendid little bite is the perfect ratio of chocolate to peanut butter. (A crucial part of what makes this candy SO darn popular and appealing!)

Hopefully that wasn’t too gushy, but you can be certain it was sincere! :-) Enjoy!!

Homemade "Reese's" Peanut Butter Cup Recipe Jill Nystul While there is a little finesse required when attempting to make these delicious peanut butter bups, the recipe and method couldn’t be easier. And you probably have all the ingredients in your kitchen cupboards right now! 4.18 from 67 votes Print Recipe Pin Recipe Prep Time 20 mins Chill Time: 30 mins Course Dessert Cuisine American Servings 24 Calories 347 kcal Ingredients 1x 2x 3x 16 oz creamy Natural Jif peanut butter (or whatever you have)

2 lb high quality chocolate chips (milk or semisweet...we're a MILK kind of family)

1 1/2 cups powdered sugar

4-6 tbsp melted butter

cooking spray

mini cupcake papers Instructions Peanut Butter Filling Melt butter in microwave. Empty the peanut butter into a bowl and stir in the powdered sugar. Mix in 4 Tablespoons of melted butter. If it seems a little dry and crumbly, add another 1 to 2 Tablespoons of melted butter. Just enough to make into a thick, smooth filling. Set aside. Chocolate Base & Coating Melt the chocolate in a double boiler (or the microwave), stirring often until it becomes smooth and velvety.

Arrange your cupcake papers onto a baking sheet and lightly mist with cooking spray. (I used my mini muffin pans.)

Spoon the melted chocolate into the cupcake papers, coating the bottoms and sides entirely. I had to use one finger to "coax" the chocolate up the sides of the cupcake wrapper. Set the extra chocolate aside.

Once all cupcake papers are coated, place the tray in the refrigerator to cool for about five to ten minutes.

Pipe or spoon the peanut butter mixture into the cooled chocolate cups. I used a Ziploc bag to pipe the mixture into the cups...SO fast and easy that way!

When all the chocolate cups are filled, dip one finger into some water and then press down on each glob of filling to flatten a bit. Then spoon the remaining melted chocolate over the top of the peanut butter and place the tray back in the refrigerator for another 30-minutes to set completely. Recipe should yield about 55 mini peanut butter cups. Nutrition Calories: 347 kcal Carbohydrates: 37 g Protein: 6 g Fat: 20 g Saturated Fat: 8 g Cholesterol: 10 mg Sodium: 129 mg Potassium: 122 mg Fiber: 2 g Sugar: 32 g Vitamin A: 145 IU Vitamin C: 0.2 mg Calcium: 53 mg Iron: 0.8 mg