Homemade Peanut Butter Cups Recipe — Rich No-Bake Candy

If you’ve ever wanted Reese’s-style peanut butter cups made at home, these no-bake treats are the perfect answer. They capture that classic chocolate-and-peanut-butter combination without artificial flavors or preservatives, using just five simple ingredients. I like to keep a stash in the fridge for when a chocolate craving hits.

DIY Chocolate Peanut Butter Cups

Making copycat Reese’s peanut butter cups at home is surprisingly simple. You only need creamy peanut butter, unsalted butter, powdered sugar, vanilla, and melting chocolate. There’s no tempering required: the peanut butter filling comes together quickly, and the chocolate sets nicely in a mini muffin tin for neat, uniform cups.

These homemade cups are great for lunchboxes, after-school snacks, or an easy dessert. Because they’re so quick to prepare, I often double the recipe—40 mini cups disappear fast in my kitchen. For variations, try dark chocolate or natural peanut butter for a slightly different flavor profile while keeping the indulgent feel.

Keep the Snap (Without Tempering Chocolate)

One of the best parts of a peanut butter cup is the satisfying snap of well-set chocolate. You can recreate that at home without tempering by starting on a cold surface: chill the muffin tin before adding the first chocolate layer. A cool base helps the chocolate set quickly, stay glossy, and reduces the chance of bloom, giving you a clean bite and shiny finish without extra fuss.

Homemade Peanut Butter Cups Recipe

These homemade peanut butter cups taste like the real thing but without artificial additives.

Prep Time:
15 mins

Chill:
30 mins

Total Time:
45 mins

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Equipment

• Kitchen scale (optional)
• Mini cupcake tin
• Mini cupcake liners

Serves
40 cups

Ingredients

• 24 ounces melting chocolate, divided
• 1 cup creamy peanut butter
• 1/4 cup unsalted butter (1/2 stick)
• 1 1/2 cups powdered sugar
• 1 teaspoon pure vanilla extract

US Customary | Metric

Instructions

1. Line a mini cupcake tin with mini liners and set the pan aside.
   
2. In a medium microwave-safe bowl, heat half of the chocolate (about 12 ounces). Start with 1 minute, then stir and continue in 30-second intervals until completely melted and smooth. Stir frequently to avoid burning.
   
3. Spoon about 1 teaspoon of the melted chocolate into the bottom of each liner. Repeat until the chocolate is used, then let this layer cool and set while you prepare the filling.
   
4. In a medium saucepan, heat the peanut butter and butter together until melted. Remove from heat and stir in the powdered sugar and vanilla until the mixture is thick and moldable—about the texture of dough.
   
5. Drop about 1 teaspoon of the peanut butter mixture onto the cooled chocolate in each liner, keeping the filling centered and leaving a small gap around the edges so the top chocolate can connect with the bottom.
   
6. Melt the remaining chocolate and spoon about 1 to 1 1/2 teaspoons over each cup to fully cover the peanut butter. Tap the pan gently on the counter to smooth the tops.
   
7. Let the cups cool until fully set, about 30 minutes. Remove from the pan and enjoy.
   

Notes

• Using the muffin tin helps liners keep a uniform shape, but it’s optional.
• Stir the chocolate every 30 seconds while microwaving to prevent burning.
• A teaspoon works well to portion both chocolate and filling; it yields about 40 mini cups.
• Leave a small edge of the filling so the top and bottom chocolate layers connect and hide the filling.
• To speed cooling, place the finished cups in the freezer briefly until firm.

Storage: Keep in an airtight container in the refrigerator for up to 1 week or freeze up to 3 months. Thaw to room temperature before serving.

Nutrition Facts

Homemade Peanut Butter Cups Recipe

Amount Per Serving (1 cup)

Calories 153

Fat 10g

Carbohydrates 16g

Protein 2g

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Dessert

Cuisine: American

How to Make Peanut Butter Cups Step-by-Step

Gather your ingredients: Line a mini cupcake tin with liners and have all ingredients measured before you begin.

Melt the chocolate: Heat 12 ounces of melting chocolate in the microwave, starting with 1 minute, then stirring every 30 seconds until smooth. Melting chocolate or chocolate bark sets up nicely without tempering.

Set the bottoms: Spoon about 1 teaspoon of melted chocolate into each liner. Allow these bases to cool and set while you make the filling.

Mix the filling: Heat 1 cup creamy peanut butter and 1/4 cup unsalted butter together until melted. Remove from heat and stir in 1 1/2 cups powdered sugar and 1 teaspoon vanilla until thick and moldable.

Fill the cups: Drop about 1 teaspoon of the peanut butter mixture into the center of each chocolate base, leaving space around the edge for the top chocolate to seal the cup.

Top the cups: Melt the remaining chocolate and spoon 1–1 1/2 teaspoons over each filled cup to cover the peanut butter. Tap the pan to smooth the tops.

Set the cups: Let the cups cool and set for about 30 minutes before removing from the tin and serving.

How to Store

Store homemade peanut butter cups in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Thaw at room temperature before serving for the best texture and flavor.