Homemade Reese’s® Peanut Butter Cups

by Jennifer on October 22, 2012

in Candy, Halloween Desserts

I have a hard time choosing favorites.

You know those game shows where the spouses are supposed to know their partners’ favorite meal, place, book, whatever? My husband would suck at that game. Not because he doesn’t know me, but because I can’t pick a favorite myself. I say things like, “It is one of my favorites,” or “it might be my favorite,” but I just can’t commit.  Or, I just say that I have a bunch of favorites, which, in actuality, is impossible.

This indecisiveness does not apply to one thing though…

My favorite candy. It is, and will always be, Reese’s® peanut butter cups. It is culinary perfection, in my eyes. This love does not translate to Reese’s® Pieces though, which, like all other candy shell coated chocolate, are weird and yucky. Just give me a peanut butter cup please.

Since Halloween is all about candy, it is only natural that these two go hand and hand for me. I decided to tackle this perfect candy and you know what? I think I got pretty darn close. Nothing can beat the real thing, but if you want something homemade and absolutely yummy, this is the recipe for you!

Oh, and I want to know…

Milk chocolate, dark chocolate, or white chocolate – what’s your poison?

4.8 from 6 reviews

  • ¾ cup salted butter, melted
  • 2 cups powdered sugar
  • 2 cups graham cracker crumbs (approximately 28 graham crackers)
  • 1⅓ cup creamy peanut butter
  • 32 ounces quality chocolate (milk, dark, or white – your choice!)
  • ¼ cup vegetable shortening
  1. Line a mini muffin pan with mini liners. Spray the liners with non-stick spray to ensure easy candy removal.
  2. Mix together the melted butter, powdered sugar, graham cracker crumbs, and 1 cup of the peanut butter in a medium bowl. Set aside in the fridge.
  3. Using a double boiler or a microwave, melt the chocolate with the ⅓ cup peanut butter and ¼ cup vegetable shortening. Mixture will be shiny and smooth.
  4. Spoon a little bit of chocolate into the bottom of each mini muffin liner. Using a small paintbrush (used only for food!) or a clean finger to “paint” the chocolate up the sides up the liner, about ¾ of the way up the side. Put pan in fridge for 10 minutes.
  5. Once the bottom layer of chocolate has hardened, take both the pan and the peanut butter mixture out of the fridge. The peanut butter mixture should be pliable, like a stiff cookie dough. Roll a small amount of the peanut butter mixture between the palms of your hands and then flatten slightly. Place peanut butter disk onto bottom layer of chocolate. Continue until all cups are filled.
  6. Cover each peanut butter cup with a top layer of chocolate (if your chocolate has gotten too hard while waiting, you can put it in the microwave for a few more seconds to melt it again). Make sure that the chocolate covers the top and meets the sides of chocolate to completely enclose the peanut butter.
  7. Put in the fridge for about 20-30 minutes to harden. They are ready to eat immediately! Makes about 4 dozen peanut butter cups.


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{ 41 comments… read them below or add one }

1 Karly October 22, 2012 at 9:33 am

I’m with you. Reese’s cups are by far the very best candy out there. The shapes (pumpkins, trees, hearts, egg) are my favorites though! The peanut butter to chocolate ratio is so much better on the shapes!

Love these!


2 Jennifer October 22, 2012 at 9:40 am

Thank you so much, Karly! I’m such a huge fan of your blog :) And, I absolutely agree with you – the holiday shapes are the BEST! I tried to stuff as much peanut butter as I could into these suckers!


3 Karly October 22, 2012 at 9:43 am

Aw, thank you! :) I love your blog back…just a bad commenter. I need to work on that!


4 Jennifer October 22, 2012 at 11:47 am

I’m trying to be better about commenting too! :)


5 Amy October 22, 2012 at 11:32 am

I vote for milk chocolate! I see you included the graham cracker crumbs in the filling…that’s the way to go! Otherwise it just tastes like peanut butter cream. YUM!


6 Jennifer October 22, 2012 at 11:47 am

Yup – it needs that extra flavor/texture twist to get an authentic taste! :)


7 Elizabeth @Food Ramblings October 22, 2012 at 11:45 am

Can I have one of each please?!?


8 Jennifer October 22, 2012 at 11:46 am

Absolutely! :)


9 Michelle @ MakeMeCake.Me October 22, 2012 at 12:22 pm

Super fun and really pretty photos! You’re making me sad I don’t have some of your homemade originals on hand!


10 Jennifer October 22, 2012 at 12:40 pm

Awww – thank you, Michelle! :)


11 Carrie's Creations October 22, 2012 at 12:24 pm

love this! and i’m def a “milk” chocolate person… when i am chocolate at all that is. :)


12 Jennifer October 22, 2012 at 12:39 pm

Me too, Carrie :)


13 Nicky @ Pink Recipe Box October 23, 2012 at 8:56 am

I’ve only ever seen these made with milk chocolate before – never dark or white. Absolutely love that first picture. Pinning :)


14 Jennifer October 23, 2012 at 8:57 am

Thanks so much, Nicky! :)


15 Mike @ Semi Sweet October 23, 2012 at 5:17 pm

I totally agree with your Cups Vs. Pieces statement! You’d think the taste would be interchangeable. But I love these mini cups. If I made them, I’d probably make a mess on purpose so I could lick my fingers clean. :)


16 Jennifer October 23, 2012 at 6:01 pm

One time, my husband went out to pick up some ice cream from a little shop down the street. They have these ice cream concoctions like blizzards, and I asked for one with Reese’s peanut butter cups. He came home with a Reese’s Pieces one…and had the gall to say it was the same thing. Not even close, mister! I don’t think he will forget the distinction now ;)


17 Printabelle October 23, 2012 at 7:24 pm

I am on exactly the same page as you in terms of candy perfection. I also love all three of the types of chocolate. Your candies look scrumptious, and I even love how perfect the peanut butter looked swirled in the bowl!


18 Jennifer October 23, 2012 at 7:28 pm

Aww – thanks so much! It’s all about the small touches, right? :) Thanks so much for the link party!


19 Jesse October 24, 2012 at 9:06 pm

First time reader; I freaking LOVE pb cups and other pb candies, but since I stopped eating foods made with HFCS I had to give them up. You’ve saved me! Now I’m off to try this out.


20 Jennifer October 24, 2012 at 9:41 pm

So glad to help, Jesse :) I’d love to know how you like them!


21 The Bearfoot Baker October 28, 2012 at 8:20 am

YUM!!! This is my hubby’s favorite candy and I am so happy you are giving me a recipe I can make for him! You are amazing!!!!


22 Jennifer October 28, 2012 at 8:56 am

I hope he likes them! They didn’t last long in our house :)


23 Thw Wheat Free Mom October 28, 2012 at 12:22 pm

I’m going to have to try making these tonight. I may try using coconut sugar and gluten-free graham crackers. I’ll report back!


24 Jennifer October 28, 2012 at 12:29 pm

Awesome – I’d love to hear how it goes! :)


25 Tammy/Our Neck of the Woods October 29, 2012 at 12:45 pm

YUM! I love peanut butter cups so this is right up my alley. I’d love to try the dark chocolate version. I’m visiting from mop it up monday :)


26 Jennifer October 29, 2012 at 12:48 pm

So glad you like them, Tammy! Thanks for stopping by :)


27 Printabelle October 30, 2012 at 10:45 pm

I wanted to let you know that you were featured on my Wonderful Wednesday link up today!
If you would like a featured button, I have them here: http://printabelle.com/?page_id=724 Thanks!


28 Jennifer October 31, 2012 at 8:20 am

Oh, how great! Thanks so much, I appreciate it!! :)


29 Ginger@gingersnapcrafts.com November 1, 2012 at 9:19 am

Featuring YOU today! Thanks for linking up to {wow me} wednesday!

Ginger @ gingersnapcrafts.com



30 Jennifer November 1, 2012 at 10:07 am

Aww – thank you so much, Ginger! I’m so excited :)


31 Becky December 8, 2012 at 6:11 pm

These look amazing. I want to make them for my Hubby’s birthday, but will be so busy that day which prompts me to ask, how far in advance could I make them. Do they keep well in the fridge or would I have to freeze them?


32 Jennifer December 8, 2012 at 6:58 pm

Hi Becky! I’m so happy to hear that you’re interested in making my peanut butter cups! They are so yummy :)

The best way to store them would be in a cool, dry place (room temperature or slightly below) in an airtight container. I don’t recommend freezing or refrigerating them, as this could lead to some icky discoloration. It could last for a long time this way, at least a week, but probably longer! Hope that helps :)


33 Gemma December 29, 2012 at 6:25 am

I made these yesterday, they are soooo good!! Thanks for sharing the recipe will be making again (soon!!) x


34 Jennifer December 29, 2012 at 9:01 am

Awesome, Gemma, thanks so much for letting me know! :)


35 Danielle April 5, 2013 at 3:58 pm

I just wanted to say thank you for sharing these amazing recipes. Although I wish I had made even more of them, I am very grateful that there are creative people like you to follow online and learn great recipes from.


36 Jennifer April 7, 2013 at 8:52 am

Oh, Danielle, how sweet of you to leave me such a lovely comment! I’m constantly inspired by my fellow bloggers, so I totally understand what you mean! It is an honor to be a part of the community :)


37 Jennifer May 12, 2013 at 5:18 pm

My mom is now allergic to to dairy.. and she was so upset about not being able to have her favorite candy. So I made these with dark chocolate (not milk) and her vegan butter. **smart me** She absolutely loves them! Great mothers day recipe for her so thank you so much!


38 Jennifer May 12, 2013 at 11:00 pm

Awesome, Jennifer! I’m so glad that you mom likes them! :) How fabulous are you for coming up with a way for her to still enjoy her favorite candy!


39 food July 22, 2013 at 4:34 pm

well that stuff is really good


40 Emily October 7, 2013 at 1:33 pm

I’m definitely a dark chocolate girl! Love your blog…so many yummy recipes to choose from :)


41 Jennifer October 7, 2013 at 4:35 pm

Thanks so much, Emily! :)


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