Homemade Reese’s Peanut Butter Cup
Reese’s peanut butter cups. I mean, do I really need to say more?!
I don’t know about you but I personally have a secret obsession with these chocolates and it’s the only thing I just cannot give up. There’s just something amazing about sweet and salty peanut butter paired with chocolate. It’s kind of like the best thing, dare I say, ever?!
If you don’t like Reese’s, or peanut butter, or chocolate then you should probably stop reading right now because this post is about to show you some insanely drool worthy photos. They might in fact have you licking your computer. It’s okay, I’ve done it before (but shhhh, it’s a secret).
Okay, so I see you decided to stick around. I think you made the right choice. The photos above were too good to click out of the post, wasn’t it? I’m glad you agree!
So now that we’ve gotten the introduction out of the way and we have both decided that it’s a good idea to learn how to make these homemade reese’s peanut butter cups, let’s get started.
These are really simple. I mean, way more simple than you think they might be. I promise. The key to this is finding some silicone molds (I bought my from Michaels), or alternatively use cupcake liners but I don’t think they work quite as well.
Next you need to find a brand of chocolate chips you like. I’m not here to tell you exactly which ones because I know some of you like vegan chocolate chips, others like white chocolate, some like dark, and I personally like semi-sweet. I think the semi-sweet balances the flavors out the best. I used the Ghirardelli brand for this.
So now comes the fun part, melting the chips and painting your silicone molds. I used half the bag, which ended up being about a cup of chips, placing them in a bowl and melting for around 2 minutes. After one minute, take the bowl out and mix the chips up. Repeat this after another 30 or so seconds and keeping mixing. You should take the chocolate out when there are still a few chips not yet melted, the mix in with your spoon.
Once the chocolate is melted, you will begin to paint your silicone molds all the way to the top. If you noticed that I am using a paint brush then you get extra chocolate points. I am indeed. But you don’t necessarily need to. It just makes it a little easier, but you can use any type of small paint brush that’s never been used, or be super fancy and just use a spoon. Paint that delectable chocolate all the way around the mold. It doesn’t need to look nice, just a thin layer. Repeat with all the molds. I had 8 in total.
Place in freezer for 15 minutes to harden then repeat the painting job. If the chocolate hardens during this time just reheat it for another 30 seconds or so. This step really is optional as you will already have a great chocolate cup, but I just like lots of chocolate-goody-ness, so I opted for two layers.
Take your choccolate cups out of the freezer and begin to make your filling. All you need for this is 1 cup of 100% organic peanut butter, a pinch of salt, a dash of vanilla extract and some honey. Roughly 1/2 teaspoon for the extract and 1 tablespoon for the honey, but this is really up to your tastes. So start with less and add more of each until it tastes the way you want. Mix thoroughly each time you add more ingredients.
Place a rather large amount of the mixture in the center of the mold and flatten out a bit with a spoon. It doesn’t need to be perfect, trust me.
Next take the remainder chocolate (you should have about 1/3) and add it to the top using a spoon or your paint brush, then place back in the freezer for another 15 minutes.
All done. Now take the silicone molds off and try to eat only one. These are very large reese’s peanut butter cups so one might be satisfying enough, but then again, if you are like me, you might just go eat a few of them then feel a bit guilty that you ate your friends treats (sorry guys!).
Hope you all loved this recipe! As you can see I couldn’t help myself with the photos- they were just TOO amazing not to take like 1,212 photos of! That being said, comment below if you loved this recipe, let me know your thoughts, or if there is a treat you want me to make healthy.
Lots of love, Nikki
PS- If you loved this recipe then definitely check out the Post Detox Recipe Book II.
I know the name sounds misleading, that you should have done the detox, but there are 51 brand new recipes that are pretty much amazeballs. Seriously, I was looking over it the other day and I couldn’t believe all the deliciousness like clean (and super easy) banana bread, a New York style cheesecake and more.
- 1 cup semi-sweet chocolate chips
- 1 cup organic peanut butter
- ½ teaspoon sea salt
- ½ teaspoon vanilla extract
- 1 tablespoon honey
- 8 silicone molds
- Melt your chocolate chips in a double broiler over the stove or in a bowl in the microwave. Heat for 1 minute, take out and mix, then microwave again until melted being careful not to burn.
- Take a spoon or never-before-used paint brush and coat the silicone molds with chocolate. This layer doesn't need to be thick.
- Place in freezer for 15 minutes, then take out and add another thin coat of chocolate. (This is optional, but gives you a better chocolate cup.) Freeze another 15 minutes.
- Mix your peanut butter, sea salt, honey, and vanilla extract together in a bowl. If you would like it sweeter add more honey after tasting. Add big dollops to the center of the chocolate cups.
- Add remainder melted chocolate on top of the peanut butter mixture and place back in freezer another 15 minutes.