So easy to make and delicious it took me longer to write the instructions then make them! 

Step 1: Ingredients & Supplies (the boring prep work)

1 cup Chocolate Chips (any kind)
1 Tbsp Vegetable oil
1/2 cup Peanut butter (any kind)
1/2 - 2/3 a cup Icing/powdered sugar (depending on where you live)
Corn Starch (optional)
Salt (optional, but trust me it tastes better!)

Microwave Safe bowl
Any type of bowl
Cupcake liners (regular or mini)
CHOPSTICK (< odd but needed, back of a fork, knife or spoon may suffice, but I've found a chopstick works best)

<p>They look delicious! can't wait to try them!</p>
These are so easy and delicious! I think I'm going to whip up a batch right now...
you need to add a touch of peanutbutter to the chocolate befire pouring into the cups. This was demo'd on TV say 25-30 years ago by a woman who knocked off everything. The addition of peanuts to the chocolate is how Hershey does it.<br><br>ttfn
She wrote a column for a Midwestern paper and then did a book of it (if I remember right) I wish I had a copy . She told how to make white castles sliders as well. I make a version of them to this day!
Wow this looks good! <br>Lately I have been baking/ experimenting with recipes from this site! LOL, I am soo gonna try these! But theres one thing, I don't have chocolate chips in my house right now, so can I use Hershey's Kisses instead? Or maybe some chocolate almond bark? Would pink (white chocolate flavor) melting chocolate be a weird taste to substitute the chocolate chips??? Thanks! -Maggie
I find white melting chocolate works really well (but that just may be because I love white chocolate), but you need to tone down the sugar in the peanut butter dough and if you add oil to the chocolate I find it becomes runny really quickly, so probably try to skip it as much as possible.<br> <br> Hershey's Kisses have never lasted long enough for me to get to try them!; However, they should be just fine, but the ratios for chocolate to oil will be off from chocolate chips. I'd suggest melting a little bit with oil and then letting it cool and seeing if its the consistency that you would want.<br> <br> Chocolate almond bark should be fine too, but again be careful with the oil amounts, but also with the almonds getting in the way of properly making the cups.<br> <br> tl;dr: Type of chocolate doesn't really matter but be careful for the type of chocolate to the amount of oil you need to add and the sugaryness of the insides.<br> <br> Hope that helps!
I personally think that white chocolate flavor would pair better with Nutella than peanut butter, but that's just a personal thought :) I might have to try the almond bark!
I didnt write this instructable obviously but I do do lots of cooking, baking. Theres no reason you couldnt use hersheys chocolate espcially if you like the taste of it. Hersheys does have a really specific taste to it. But its milk chocolate just like the chips are. <br> <br>As far as the melting chocolate you would just end up with a new flavor for the outside, really its up to you I mean if you think about it, it's sweet chocolatey stuff it's almost hard to go wrong with it all. And they do have white chocolate reeses so the flavors do work together
These sound so delicious, and so simple! Thanks for the awesome 'ible!
They would never last more than 1 day at my house. Never. I'd have to eat vegetables for breakfast, lunch and dinner for a week, but those peanut butter cups would be gone the first day.
Such entertaining instructions, useful cautions (thanks!), and photos exactly where I'd want to see how a particular step looks! Well done!
Nutella! That's gilding the lilly (with gold leaf) as they say, but SO WORTH IT!<br>Thank you for this delicious instructable which will save money but not calories.
Oh, these look yummy! Great idea to use the cupcake liners.

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Bio: I have no patience, but I sometimes like to build things.. it either ends up with cool things or a mess no one wants to ... More »
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