easy-peanut-buttetr-cuPS

When was the last time you ate a store-bought chocolate candy bar you really enjoyed?  I’m not talking about the artisan kind, either.  I’m talking about the candy of your youth.  The ones you could easily find when walking into a convenience in the 1980s and buy for a quarter.  We all had our favorites, did we not?  Those were the days when you could eat a candy bar and play a few games of a stand-up arcade Pac-Man with hard earned allowance money for around one dollar.

I don’t know about you but I’m convinced the same candy bars I remember enjoying as a kid are definitely not the same now, and I’m nearly forty years old.  Truthfully it makes me sad, not that I eat candy all the time.  But when I do, I want to enjoy it like I used to.

Every night though, I eat a small spoonful of my favorite peanut butter and stud it with chocolate chips.  It’s my secret, not so secret, indulgence.  I had this thought one day.  What if I made a peanut butter cup using my favorite peanut butter and good chocolate that actually tastes like chocolate and not a waxy version of its former self?

Most homemade peanut butter cup recipes call for additional sugar or cookie crumbs mixed in with the peanut butter.  I find this makes the end product too sweet and so unnecessary.  Instead, I take a minimalist approach and use just 2 ingredients, chocolate and peanut butter.  If both ingredients are of good quality, why would the peanut butter need to be sweeter, especially if the chocolate is sweet enough to balance out the saltiness of the peanut butter?

Today I’m sharing a really easy recipe for homemade peanut butter cups made with 2 ingredients.  The pairing of these ingredients is a match made in candy bar heaven.  Best of all you get to customize the type of peanut butter as well as the chocolate.  Do you go for creamy or crunchy peanut butter?  Dark chocolate or milk chocolate?  Do we experiment with almond butter or go with sunflower seed butter because someone might be allergic to peanuts or nuts?

There is a certain amount of redemption and satisfaction which comes with being able to make one of these favorite chocolate candies and actually enjoy everything about it.  Everything you need is in your kitchen right now.  Go ahead, be a kid again and enjoy every bite.

chocolate-bag

Tip: Use a sandwich bag and snip a corner to make a make-shift piping bag, perfect for flooding chocolate to make a cup shell.

peanut-butter-patty

Tip: Place scooped mounds of peanut butter in the freezer for 15 minutes to make the peanut butter stiffer and easier to work with.  Flatten the balls to make a disk on top of foil.  Then peel the foil back to make a flat disk to make the filling.

filled-cups

Tip: Cut excess paper back to make the peanut butter cup look more like the ones you buy in the store.

different-peanut-butter-cup-fillings

Tip: You can make two different types of peanut butter cup.  You can make a complete outer shell or you can make a layered version.

pbs-peanut-butter-cup

Tip: Homemade Peanut Butter Cups can be stored in an airtight container in the refrigerator or freezer.

Recipe: Homemade Peanut Butter Cups Recipe

  • Prep Time: 10 min(s)
  • Cook Time: 20 min(s)
  • Total Time: 30 min(s)
  • Servings: 4

How to make peanut butter cups from scratch with just 2 ingredients.

Ingredients

    4 ounces chocolate

    4 tablespoons peanut butter

Instructions

    Melt the chocolate on top of the stove top by bringing 2 cups of water to boil.  Set a stainless steel bowl over the pot (being careful that it doesn't touch the water) and add the chocolate to the bowl.  Stir the chocolate until smooth.

    Like wise, the chocolate can also be microwaved in 3o second intervals.

    Scoop balls of peanut butter in one tablespoon portions.  Place the peanut butter balls in the freezer for 15 minutes on top of small squares of foil.

    While the peanut butter is getting cool, place the melted chocolate in a piping bag or a sandwich bag. Make a small corner snip in one of the corners.

    Carefully flood the bottom of a muffin paper cup with melted chocolate as wall as the sides about 1/2-inch with chocolate until barely covered.

    Gently press the peanut butter mounds down to form a disk.  Pull back the foil and place the mounds inside each paper cup.  Flood each cup with the remaining chocolate, just until covered.

    Place the tin in the refrigerator for 15 minutes to help it set up before serving.

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  • Annie

    Delicious! But what kind of chocolate and peanut butter do you use?

    • Hamed Hamad

      I suggest “The Peanut Butter Co. Smooth Operator.” Works great and it’s healthy and smooth. As for chocolate, I think any semi-sweet or dark chocolate is good :) But not too dark, so there’s at least a bit of sweetness. Hershey’s dark chocolate (in the black and red wrappers) melts wonderfully!!!

      • scouch

        Making my own I would have to at least try JIF Extra Crunchy at least once.

    • Alice

      It’s all personal preference. I like semi-sweet and dark. Milk chocolate is slightly softer. I like The Peanut Butter Co pb as Hamed suggested as well as some other kinds. Earth Balance makes a great pb I like as well.

  • DJ

    Also would like to know what kind of Chocolate you use?

  • Lisa Shields Boase

    that is my guilty pleasure too, spoonful of pb with chocalate chips! thanks for this!

  • http://www.sewsweetvintage.com/ Michele Reynolds

    Love these. Here’s my gluten free version! http://www.sewsweetvintage.com/2014/03/peanut-butter-cups.html

    • Alice

      If you use chocolate that is gluten-free naturally (most darks), this recipe accounts for this to be gf already.

  • irwin fletcher

    buckeye balls are better anyway… peanut butter balls dipped in chocolate: https://www.facebook.com/buckeyeballs

  • skeptical

    What fun, definitely going to do this! (p.s. I think you mean “make-shift”?)