Chocolate Peanut Butter Cups

Have made this same recipe for years. For the cup fanatics in the family, I line a 10 inch pie plate with either foil or plastic wrap, then put the melted chocolate smoothing it up the sides . Once set, I put filling in, smooth the top and add more melted chocolate for a giant peanut butter cup! My father’s favorite,, since it lasted for a long time.

Great recipe. I did lightly oil the paper cupcake holders, added 1 tbs. butter to each one cup of chocolate chips (melted in microwave, worked great). Added 1/4 cup ground rice krispies instead of graham crackers because of wheat allergies. Added a bit more powdered sugar. Fun and easy to make. I will definitely make these again.

Easy to make and fantastic

It taste so amazing I will make it again

Amazing as is. Used fridge to get the first layer to firm up (15 minutes or so) and then the freezer for the final hardening.

So easy and so tasty! Made these using a specific mold for my best friend’s bachelorette party and worked out perfectly. Just listened to some of the other reviewers tips of lightly oiling the mold and using a spoon to drag the chocolate up the walls. Making them again soon!

I thought It was a great recipe…The one thing I will say is that it is better with dark chocolate unless you have a sweet tooth. It’s just to sweet….

Very good. Everyone enjoyed them.

I made this with dark chocolate with a little bit of butter and a dash of vanilla extract in the filling for Valentine’s Day. I made a mini one, for taste testing and OMG! Yes! I’m so excited to give these to my husband. Thank you!

Fun to make with my granddaughter and very yummy. We made in the paper cups and gave them a quick spray in advance.

I just made these- I used chunky almond butter and wound up only making half the filling ingredients. I used a mini muffin pan with paper liners. I only made 12 (like others, worried I’d eat them all). There was enough filling and chocolate left to make one giant one in a custard cup. Will make again- was super fast with the mini cups- may try some of the other’s suggestions on the filling using some vanilla and graham cracker crumbs. All in all, I’m very happy with these- despite mine not looking so pretty. I found out I have a peanut allergy and peanut butter cups were my favorite! I have bought some of the cashew butter cups – good, but quite expensive- so these are a great substitute! Thank you for sharing the recipe.

OMG, this recipe is incredible! I’m gluten-free and dairy-free and was quickly able to make these delicious and satisfying even for those without food allergies! I got all my ingredients at Kroger and used Enjoy Life brand’s semi-sweet mini chocolate chips, Crazy Richard’s Creamy Peanut Butter, Kroger Simple Truth Powdered Sugar, and Kroger Private Selection Mediterranean Sea Salt. I used a mini cupcake tin and made 24 of these little chocolate peanut butter cups. They didn’t last long, and I’ll be making my own instead of buying them from now on. Thanks so much for this recipe!

This is a fantastic recipe! I used 1 cup of dark chocolate chips (for my wife) for the bottom layer, 1 cup of milk chocolate for the top (for me), and 2/3 cup of peanut butter with the recommended confectioners sugar. I added 1 teaspoon of milk into the melting chocolate. Other recipes suggested melting the chocolate with a double boiler, but the microwave is so much easier. I placed the ingredients directly into a buttered mini muffin tin and put it into the freezer. Thank you for posting this recipe!

Wow! Great easy recipe. I made them for me and friends. We all love animals so I used a Silicone mold pan with paw print shapes. I used Bakers chocolate melting wafers. Nice and easy. Will make these again with other molds. Thanks for the recipe.

I have made this several times and although they may not look perfect with my impatient hand – they taste amazing. Always well received. I do add the graham crackers into the peanut butter mixture which I think takes it up a notch. I have a silicone mini cup cake tray – best thing ever – they pop right out. 🙂 Thanks!

Oh my goodness! These are delicious! My 8 year old son is allergic to peanuts and was lamenting after Halloween that he couldn’t eat Reese’s peanut butter cups. I made these using Sunflower butter instead of peanut butter. It worked perfectly and tastes wonderful.

I used my candy molds to make these and they turned out perfect and everyone loved them! I love the fact that the recipe is simple and straightforward!

There are a couple peanut butter cup recipes on here. This is the easiest and most versatile to follow and adapt to different needs. As I did using candy molds for peanut butter dark chocolate squares.

Just made them in to peanut butter balls and put a dab of chocolate on top. My son loves these and I make them every year for Christmas for him.

the peanut butter cups are a little salty but overall there very good!

I was fortunate to have picked up mini silicone moulds for chocolate cups. These were perfect! I painted the chocolate in them with a mini brush. Let them set in the fridge 10 minutes while I cleaned up, mixed the filling and melted more chocolate. I took the moulds out of the fridge and coated them again with another layer of chocolate. Set them in the fridge a couple minutes while I melted more chocolate for the top. I put the filling in a sandwich bag and cut the corner off so it resembled a piping bag. Piped in the filling and covered the top with chocolate to seal it. Back in the fridge 5 minutes and my husband was already eating them. Now I’m looking for more filling ideas for my chocolate cups.