The Candy Maker in You
The Candy Maker in You
February 20, 2013 • Posted by Rebecca Marber

Valentine’s Day may have passed, but that doesn’t mean your sweet tooth went with it. For those of you who (like me) didn’t get their candy fix, these homemade Peanut Butter Cups may be just the thing. So easy to whip up, the store bought versions don’t even seem worth it.

Feel free to mess with the recipe as you so choose. I personally favor dark chocolate over any others but these also taste great with milk or white chocolate substitutions. I had some leftover melted chocolate and peanut butter filling, so I chose to drizzle these over some pretzels. There’s nothing wrong with getting resourceful with any leftovers you may have. I can say with certainty that I’ve put my sweet tooth to rest, at least for right now!

Homemade Peanut Butter Cups


For outer shell:

16 ounces semi-sweet chocolate (chopped)
1/8 cup vegetable shortening
1/6 cup peanut butter

For filling:

1/2 cup peanut butter
2 tbsp butter
1/4 cup confectioner’s sugar
1 teaspoon vanilla extract


  1. Line a 12 cup muffin tin with cupcake liners.
  2. Melt butter and combine other ingredients for filling in a medium. Make sure the filling is well mixed, and then place in fridge for later use.
  3. Melt chocolate in microwave, pausing the time every 25 seconds to stir in order to avoid burning.
  4. Scoop a fine layer of chocolate into bottom of each cupcake liner. Make sure to bang the tins on table if the layers do not sit flatly in the tin. *It also helps to brush some of the chocolate up the sides of the liners to guarantee that the top and bottom layers of chocolate will come together to enclose the filling. Put muffin tin in fridge for 10 minutes.
  5. Once the chocolate has hardened, remove from fridge along with peanut butter filling. Roll filling into mini balls, and then flatten with your hand before placing on bottom chocolate layers of each cup.
  6. Make sure chocolate is still soft (otherwise throw back into microwave), and then fill in top layer of cupcake liners to fully cover peanut butter.
  7. Place tins back in fridge for 25-30 minutes. Remove and either eat immediately (slightly cold), or let sit in room temperature for an experience closer to the real thing!

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