Homemade Peanut Butter Cups Recipe | Reeses Cup from Scratch

Homemade Peanut Butter Cups Recipe | Reeses Cup from Scratch

Hey it’s Joanne from Fifteen Spatulas and in this video I’m going to show you how to make your own peanut butter cups from scratch the first thing you want to do is get a muffin tin and fill it up with some standard sized cupcakes liners now let’s talk about this chocolate. I like to use semisweet just because milk is a little bit too sweet for me. But the semisweet chocolate definitely has a harder texture, so if you’re looking for a softer peanut butter cup, you should probably go with milk chocolate, or maybe even white chocolate. There are two basic ways to melt the chocolate. There’s the lazy dangerous way, and the safer, but more work way. The lazy dangerous way is to microwave the chocolate. Basically you get a heatproof bowl, throw the chocolate in, and you microwave it in 20 second intervals. And the trick is to pull the chocolate before it’s fully melted and let the residual heat in the bowl melt the rest of that chocolate. The danger with microwaving the chocolate is if you overmicrowave it, it’s going to get all clumpy and ruined, and there’s no way to rescue it. The safer, but more work way is to use a double boiler. So you’re going to set a saucepan with an inch of simmering water on the stove, and you put a heatproof bowl in it, and you let the steam gently melt the chocolate. Whichever way you want to do, it’s completely up to you, but I usually go with the lazy way. Once you’ve melted the chocolate, you portion the chocolate in the cupcake wells. and i like to use this cookie scoop, this is the OXO cookie scoop #60. It just makes portioning a lot easier and makes them all even. you’ll notice that when you scoop the chocolate into these cupcakes wells, it’s going to be a big mound, it’s not going to be flat, so what you do is you take your cupcake tin and bang it against the counter a bunch of times. We’re going to pop these into the freezer for 15 minutes, to let those layers harden up, and then we’re going to add the peanut butter. You want to start with a 1/2 cup of peanut butter creamy is traditional but chunky works too we’re going to add two tablespoons of room temperature butter and then we’re going to do 1.75 ounces of confectioner’s sugar if you’re measuring that is a quarter
cup plus two tablespoons. But really you’re just sweetening to taste here. If you’re doing milk chocolate, you might want to cut back on the sugar a little bit. If you’re doing bittersweet chocolate, you might want to add more. We’re just going to whip this all together with a hand mixer. So we’re going to take our peanut butter filling and you’re going to grab the cookie scoop from earlier and you just put a little scoop right on top of that first chocolate layer and we’re going to do what we did earlier, we’re going to bang the muffin tin on the counter a bunch of times. and if you’ve got kids this is the part you want to let them do. For the final layer of chocolate, we’re going to do it the exact same way we did before. I’ve got my cookie scoop, We’re going to take the melted chocolate, dollop it right on top of the peanut butter layer. and then again, bang it against the counter a bunch of times. I’m going to finish getting the chocolate on the peanut butter cups. in the freezer, and then we’ll be ready to eat! After your peanut butter cups are done freezing, all you have to do is peel back the wrapper, and eat it! I will say that these make a really awesome edible gift, with Christmas coming up, you can buy those Christmasy metal tins, and you can get those cute little decorated cupcakes liners You can throw those in there, and you have an awesome Christmas gift. You can get the full recipe on my website Fifteenspatulas.com I put the exact link in the description below the video. I hope you enjoyed learning how to make these, and I’ll see you later!

100 thoughts on “Homemade Peanut Butter Cups Recipe | Reeses Cup from Scratch”

  1. I accidently ate all the peanut butter cups my parents ordered now I won't have to explain to them that I ate the peanut butter cups all I have to do is maje them! C:

  2. If I don't have kids should I become pregnant and wait until they are old enough to band the tin on the counter? Because I will.

  3. Hi. I love this video. I will be making these for the holidays. ๐Ÿ™‚ Can you tell me what pan you use sounds like a very high quality material. Thanks. Happy Holidays! xoxo

  4. there is a way to safe your "seized" chocolate aka burned/overheat choclate…just stir in one tablespoon of cooking oil and stir it with a whisk ๐Ÿ™‚ย 

  5. I really live this recipe and would love to try it but I don't have any confectionary sugar do you think I can replace it with white sugar
    Please reply soon and thank you ๐Ÿ™‚

  6. I have a question with a suggestion, can you just leave out the sugar since the peanut butter is already sweetened…My suggestion would be simply melting the peanut butter.

  7. You don't have to add sugar if you are using semi-sweet chocolate.You only add it into full unsweetened chocolates:)It might be too sweet for you I you were to add sugar.This is how I feel!

  8. Imma try making these for my best friend for her birthday ๐Ÿ™‚ and have my dad try them out for me xD ill letcha know what he thinks of them!!!lol sorry im not a reeses fan but both of them are and these would b alot easyer than buying her a ton!

  9. I made them yesterday,delicious but i have a small problem…the peanut butter is realy soft and wont harden.Even if i put it in the refrigerator,and left it all night long,it is realy soft and everytime we take a bite it spils out..what can i do?Am i doing something wrong?Thank you ๐Ÿ™‚

  10. I ate Reese's last night and I have a recipe
    You could use the same amount as this video
    Their chocolate is hazelnut so I think you need nutella..cus its hazelnut
    You also need peanut butter with granulated or any sugar..you could also just leave it without sugar
    And thats my observation..I hope you try it

  11. Just made these! So good and I took the chocolate and I ran it up all the way of the cupcake liners so that when you unwrapped it you couldn't see the peanut butter thanks for the idea!

  12. I also didn't add any sugar to the peanut butter and I used the natural one so its the least bit healthy

  13. I think I will do this one day, it looks fantastic. I made them differently a while ago, but these look perfect ๐Ÿ˜ฎ

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  15. Trying it tomorrow. Gonna be good ๐Ÿ˜€ the only downside is that we don't have good chocolate buttons so it tastes artificial when melted

  16. I'd suggest if you want to fancy the taste up a little bit, add a little salt along with lots of crushed peanuts for that peanut butter cup texture

  17. Must make this when you have a bad day. So much banging. Hope the neighbours don't complain. Nice recipe.

  18. Thank you for the video ! It seems easy to make. Do you recommend any special brand of peanut butter, or does it have to have any special characteristics (for example texture,etc) ?

  19. I can't wait to get my daughter to make her mommy some…… She knows that I'm crazy about Reese's peanut butter cups…. I can't wait to bite into one!!!!!!

  20. I wonder if you can use Marshmallow Fluff like Fluffanutter instead of the peanut-butter or maybe both. Yum

  21. I use the microwave method to melt chocolate as well, double boiler method is too much effort lol. I tried this recipe as well and even tried out the TWIX chocolate ๐Ÿ™‚

  22. I don't like to use the double-boiler because it's harder to control the temperature = easier to burn the chocolate and I always check with a thermometer, but that's just me… shouldn't the chocolate be tempered? It's the main reason I control the temperature so closely. I always make homemade peanut butter and they're sooo good in their own, no need to add any sugar to it

  23. Whoo I popped them in the freezer and oh the chocolate and the peanut butter tasted heavenly! Instead of using a cupcake pan thing I used a measuring cup lol and it is pretty dang big.

  24. Good tutorial but I like that totally enrobed in chocolate look. What I do is after putting the peanut butter filling in and banging it down to level, I go around the edge with a toothpick to pull some of the filling back from the sides. That way when I pour the chocolate on top, it flows into the area between the paper and the filling giving the candy an overall encapsulated look much like the store bought ones.

  25. The only problem with this prep is that when you bite into them the peanut butter mix will come squishing out. I would suggest that you paint the first bit of chocolate up the sides of the cupcake paper holder and then follow on from there as demonstrated in the video. You can always shave of the little extra bit of chocolate to smothen the edge. And then you have a fully enclosed home-made peanut butter cup ๐Ÿ™‚

  26. Hi Joanne,
    Ken here ๐Ÿ™‚ Long time fan and subscriber. I have to tell you that yours is the best homemade peanut butter cup video I have seen. I love all of your recipes. So easy to follow. (oh and I love your panini grill!)

    Have a great day Ken ๐Ÿ™‚

  27. Do I need to use the peanut butter mixture for the cups? I was thinking of just using the peanut butter as it comes in the jar.

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