Peanut Butter Cups

A few years ago, I happened to be in the States for Halloween. I was visiting family in Connecticut, it was beautiful Fall time, there was a party to go to and I had a 1920’s flapper costume. I was so excited!

And that’s when I discovered Reece’s Peanut Butter Cups.

I didn’t even like peanut butter up until then. But there were all these individually wrapped ‘candy’ that come in big, mixed bags especially for trick-or-treaters. I tried every American candy I’d never seen before from the trick-or-treat bowl and Peanut Butter Cups were my favourite! I took every single peanut butter cup out of the bowl.

I became obsessed.

Chocolate and peanut butter, together, are ridiculously good. I tried it all. Peanut Butter Cup cheesecake from the Cheesecake Factory, peanut butter and chocolate pie, peanut butter granola bars, Reece’s Pieces, peanut butter cupcakes, peanut butter with a spoon… and the list goes on.

Home made peanut butter cups?

All the way over here in Australia?

A dream come true.

Adapted from Brown Eyed Baker, a favourite blog of mine.

1/2 cup smooth peanut butter
30g unsalted butter
2 tbsp light brown sugar
1/2 cup + 2 tbsp icing sugar, sifted
400g milk chocolate

Put the peanut butter, butter and brown sugar in a medium saucepan and melt over a medium heat. Stir it constantly and once it begins to bubble a little bit, take it off the heat.

Add the icing sugar, a few tablespoons at a time, mixing well after each addition. Set aside to cool.

Melt the chocolate in the microwave, 30 second bursts at a time, stirring well between each burst.

Line up about 20 regular patty (cupcake) cases on a tray or in a muffin tin.

Pour about half a tablespoon of chocolate into each case. Refrigerate.

Back to the peanut butter mixture. Scoop up teaspoons of the mix and roll them into balls. Place them on a tray lined with parchment paper.

Take the chocolate cases out of the fridge. Place a peanut butter ball into each case.

Flatten the balls so they almost reach the edges of the cupcake case.

Pour chocolate over the peanut butter filling, making sure it gets into the edges (re-melt the chocolate if you need to).

Refrigerate the peanut butter cups for half an hour or so, until the chocolate is set.

Makes 20, regular sized, home made peanut butter cups. Eat up!

7 Thoughts on “Peanut Butter Cups

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  4. WOW! Your recipes are amazing and your pictures stunning. So happy I stumbled upon your site.

  5. Hi, can i make these a few days ahead and freeze? also want to make the mini cinnamon rolls, and would like to make them in advance, freeze them uncooked in the baking tray and then put them in oven at christmas brunch. is that ok?

    • Hi Leanne. Sorry for my late response. There is no need to freeze the peanut butter cups – just make in advance and store normally in the fridge.
      As for the cinnamon rolls, you can make them in advance and freeze them after you roll and cut them. But then you would need to defrost them and proof them before baking :-)

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