Oh, hello there. Are you still gasping for air after reading the title of this particular cooking post? Trust me, I understand. It never dawned on me until a few years ago that I could make peanut butter cups at home. And since that time they've been stocked in our freezer ever since. Yep. We keep them in the freezer for extra crunch!
So, if you're ready to take your Halloween candy to the next level of amazing (we're talking real peanut butter, decadent dark chocolate and flakey sea salt here people), then you simply MUST give this homemade peanut butter cup recipe a try!
Photos via Edible Perspective
Not only are these incredibly simple to make at home, but they taste one million times better than any store-bought variety you'll find, which were always too oily and overly sweet for my taste buds anyways. You have full control over the quality of ingredients you use with this homemade version. Feel like milk chocolate peanut butter cups? No problem. White chocolate ? Sure thing. Whatever you like!
More of an almond butter fan than peanut butter? Go for it!
But peanut butter is the classic! You'll need to melt a little chocolate and that's pretty much it. If you don't want to make your own peanut butter, don't worry, store-bought peanut butter will work just as well.
I used fun flower-shaped silicone cups but standard muffin liners will also do the trick. Plus, then you'll get those classic ridges along the exterior edge that I'm sure you're familiar with.
One new addition to fancy up these cups and send them from really delicious to completely mouth watering is flaked sea salt. A little pinch is all you need. The combination of sweet and salty is irresistible!
This recipe can easily be doubled, tripled, etc., and they store fabulously in the fridge or freezer. I usually chop the homemade peanut butter cups into four pieces (after they've set) and store them in a sealed container in the freezer.
How to make homemade peanut butter cups
Yields: 6 large PB cups (with a standard muffin pan)
- 1 cup dark chocolate chips
- 2 teaspoons unrefined coconut oil
- 1/4 cup creamy peanut butter
- 1-3 tablespoons powdered sugar
- flaked sea salt, (optional to top)
Melt the chocolate and coconut oil in using a double boiler over low heat, or in 30-second increments in the microwave. If using the microwave stir after every 30 seconds until fully melted and smooth. Set aside.
Combine the peanut butter and powdered sugar together in a bowl until smooth. Taste and add more to your desired level of sweetness.
Line a muffin tin with 6 standard paper liners (or silicone liners) and pour about 1 tablespoon of the chocolate in the bottom of each cup. Top with about 2 teaspoons of the peanut butter mixture in the center and then drizzle another 1 tablespoon of melted chocolate over top. Tap the top of the peanut butter with the back of a spoon to help it settle if needed. Repeat with the remaining 5 cups.
Place in the fridge for about 15 minutes to partially set then top each cup with a pinch of flaked sea salt. Place back in the fridge until fully hardened. Store in a sealed container in the fridge to avoid melting. They also hold up very well in the freezer.
If using drippy, homemade (or store-bought) peanut butter (like I did in the photos) it will be a bit runnier than using "no-stir" variety but the center will still set in the fridge/freezer. If you buy the natural nut butter that has oil on top, be sure to stir in all the oil thoroughly before using. Or, you could, of course, make your own homemade peanut butter !
Try this trick for stirring natural peanut butter
Take a single beater from your hand mixer and insert the beater all the way to the bottom of the jar. Now, while firmly holding the jar in one hand, turn the mixer on to the lowest possible speed. After about 15 seconds, the oil and peanut-base will begin to blend. Refrigerate immediately and forget about stirring until you buy your next jar!