Three-ingredient Homemade Peanut Butter Cups are so easy to make and even more delicious than the store-bought stuff. They are the perfect snacks or edible gifts for your chocolate and peanut butter lovers.
I haven’t met anyone who doesn’t like peanut butter cups, and you’ll be surprised how easy this homemade version is. Three ingredients, a couple of glass bowls and a pot of boiling water are all you need, no fancy mixing equipment required here.
Homemade Peanut Butter Cups Recipe Tips and Tricks
- Don’t be lazy and melt the chocolate over direct heat or in the microwave, this will cause the fat to separate and create white marks when the chocolate solidifies.
- I use creamy honey peanut butter as that is what I usually have in my pantry. You can use any type of creamy peanut butter available to you.
- I use dark chocolate melting wafers as I tend to like the more bitter taste of dark chocolate. You can use any type of chocolate you prefer, even milk chocolate if you like your peanut butter cups on the sweeter side.
When I was testing this recipe, I came across many other recipes that call for butter and heaps of powder sugar in the peanut butter cup filling. I thought it would make the filling too sweet for my taste, plus too many ingredients. I wanted it to be really simple. I also tried just peanut butter and powder sugar, the filling was still too runny.
So I turned to my left over bag of peanut butter chips from making these Double Peanut Butter Brownies and some of these Chocolate Peanut Butter Chip Cookies. The peanut butter chips stabilize the filling nicely and even add to the peanut butter flavor in the filling. It was quite an Eureka moment for me. And that’s when I settled on this three-ingredient Homemade Peanut Butter Cups!
Did you enjoy this recipe? Would you like to see more recipes with limited ingredients or recipes that remind you of a popular childhood treats on the blog? Let me know in the comment or shoot me an email! I also welcome any and all recommendation/request. 🙂
Homemade Peanut Butter Cups
- 6 ounce dark chocolate melting wafers
- ½ cup creamy peanut butter
- ⅓ cup peanut butter chips
- Line 12 cavities of a mini cupcake pan with mini cupcake liners
- Melt 2 oz of chocolate in a glass bowl placed over a simmering pot of water, stirring with a spatula. When almost all of the chocolate has melted, remove it from the heat and continue to stir until it melts completely and smooth.
- Fill the lined cups with ½ teaspoon of melted chocolate, use the back of the spoon to push the chocolate up to cover the side of the liners as well.
- Refrigerate about 5 minutes until hardened.
- Melt the peanut butter chips along with the peanut butter in another glass bowl placed over a simmering pot of water, stirring with a spatula until completely melted.
- Take the cupcake pan out of the fridge and fill the chocolate cup with 2 teaspoon of the peanut butter mixture.
- Refrigerate again for about 5 minutes until hardened.
- Melt the rest of the chocolate in the first bowl over a simmering pot of water, stirring with a spatula. When almost all of the chocolate has melted, remove it from the heat and continue to stir until it melts completely and smooth.
- Take the cupcake pan out of the fridge and add 1 teaspoon of melted chocolate over the peanut butter.
- Refrigerate until completely hardened or allow to set at room temperature.
- Store in an air tight container at room temperature.