Introduction: Better Than Reese's Peanut Butter Cups

In this instructable I will show you how to make Better than Reese's Peanut butter cups. They taste so much better than the Reese's Peanut Butter Cups. They are easy to make, and sure to impress at parties, etc. If you have any questions or comments, put them down below and I will get back to you as soon as I can.

Follow the easy steps below or watch the short tutorial or do both!

Ingredients -

  • 1/2 cup of peanut butter (divided into 2 halves)
  • 1/3 cup of powdered sugar (you may wind up adding a tad bit more if it is too sticky)
  • 1 Tbs of butter
  • 1/4 tsp of salt
  • 1/2 bag of chocolate chips (any kind you want)
  • 2 chocolate bars (any kind you want) you will want to match whatever the chocolate chips are.

Tools:

***You can use chocolate candy melts instead if you like, which you can find here.

Step 1: Combine Ingredients

First combine 1/4 cup of peanut butter, your powder sugar, butter, and salt in a bowl. mix together, until it becomes a little doughy, just manageable in your fingers without sticking. Add a little more powder sugar if you need too.

Step 2: Melt Your Chocolate

Now we melt the chocolate. In this image, I am using the double boiler method. Essentially you take a pot put a bit of water in the bottom and heat it up so it steams. You have a bowl on top that fits on it, if the bowl is a little small use a strainer to hold it. The steam heats up the bowl and melts the chocolate nicely. Make sure to stir the chocolate.

Method 2 - the microwave.

You can certainly melt your chocolate in the microwave, which I do on many occasions. If you decide to do this, take a microwave safe bowl, add your chocolate, and heat it on hi with bursts of 30 seconds, then stir, then 30 seconds, then stir, then go down to 20 seconds, and lastly bursts of 10 until it is completely melted. You do not want to over cook your chocolate.

Step 3: Add Remaining Peanut Butter

Next we add our remaining 1/4 cup of peanut butter to the chocolate and stir until it melts.

Step 4: Paper Cups

Take some paper cups and line your muffin pan with them.

Step 5: Add Chocolate to Bottom of Cups

Now we add a little bit of chocolate to the bottom of each of the paper cups.

Step 6: Shake Your Chocolate

Now shake your chocolate gently so it flattens out on the bottom.

Step 7: Add Peanut Butter Mixture

Next we will make a little medallion out of some peanut butter, again if the mixture is too sticky for this, go ahead and add a bit more powder sugar. Alternatively, you could put a ball of the peanut butter mixture in between two pieces of parchment paper and roll it out with a rolling pin. Place the peanut butter on top of the first layer of chocolate.

Step 8: Like This

Showing what it looks like with the peanut butter on top of the first layer of chocolate.

Step 9: Add Chocolate to Top

Next we add the top layer of chocolate. The neat thing about these, is they are super simple, and you can make them as big or as small as you want. :)

Step 10: Add to Fridge for Cooling

Now we give it another shake, to flatten it out, and chill in the fridge for 20 to 30 minutes. Easy as that. :)

Step 11: Cost Break Down

Here is a break down on the cost to make these. Costs will vary depending on where you live, and what kind of deals you can get on chocolate, etc.

Step 12: Video Tutorial

Click on this link to watch the video -

Comments

author
icookingrecipes (author)2016-01-04
Easily to Make Perfect Peanut Butter Cups

http://www.icookingrecipes.com/make-milk-chocolate...

author
CandyLove11 (author)2015-06-19

Omg looks so good!! :D thanks for sharing!!!!

author

You are so very welcome!!

author
mystico (author)2015-05-22

OMG if I learn to make these I'm in big trouble!

author

haha nice! They are super yummy, and once you learn how to make them, you won't want to eat the Reese's ones anymore. :)

author
TMMaddox (author)2015-03-30

author
clewis21 (author)2015-02-27

Thanks for the instructional, I love Reese's! What's cool about this is I have high blood pressure and have to watch my salt intake. A .55 oz Reese, snack size, has 55 grms of sodium. Most melting chocolate or chips have none so leave out the salt and use low sodium peanut butter, this would be great!

author

Yes! There are tons of variations you can do. You could just use organic peanut where the only ingredients are the peanuts themselves! That would definitely help with the low salt content.

author
lmunteanu made it! (author)2015-02-25

Great! i thought it will be good as soon i've seen it.

temp_985669946.jpgtemp_-2028834923.jpg
author

Awesome! Well done!

author
bizzycrafter (author)2015-02-23

YUM!! But why do you add the peanut butter to the chocolate?

author

You can certainly skip that step if you like, I like to add it, because it makes the chocolate taste just a little bit different. but for a pure chocolate taste, go ahead and skip that step. They will still taste amazing! I have done them both ways.

author
lilcactus (author)2015-02-23

Hi, quick question! What do I do about the peanut butter inside. The eggs aren't cooked, isn't there a possible chance for me to catch salmonella.

author

Nope, there are no eggs. Just peanut butter and powdered sugar a little bit of butter and salt. No chance to get salmonella.

author
spark master (author)2015-02-22

These are yummy as is, but for more calories add a plop of black raspberry preserves to the top of the peanut butter before final enrobement, or maybe good orange marmalade, or even say apricot preserves.

Gilting the lily to be sure, but I love the 3 tastes and have plopped a drop of BR jam on the top of mini RPC's when I need a chocolate sugar fix....bad I know.

mmmmmm

author

All great ideas!!! Thanks!

author

I think the title idea speaks for itself, just saying. Marmalade and preserves aside, it is what it is....better than Reese's Peanut butter cups! Great job of making it simple, keep it that way...:)

author

Add sliced fresh strawberries or blueberries and less sugar to the mix is way better i have found and you can use mars bars & 1/2 can of caramel with chocolate if you don't like peanut butter works great :)

author
H4zz4rd (author)2015-02-23

Great instructable, just made them and they are awesome!

author

That is great to hear!! Thank you!

author
wayne.foutz.1 (author)2015-02-23

nice, will have to try it

dwf

author
Jhiga11 (author)2015-02-22

A wonderful job of detailed instruction...Perhaps the best I've seen! You might have articulated that the medallions of peanut butter should be centered on the bottom layer of chocolate so that there is room on the sides for the top layer of chocolate to flow down and seal the cup, but the photo clearly shows that. I challenge everyone to think of variations...maybe a natural substitute for the powdered sugar? Lavender chocolate with almond marzipan filling? Homemade chocolate covered NutterButters?

(P.S. Watch the video. He's charming!)

author
raypsi (author)Jhiga112015-02-22

Talk about sweetener, my fav is licorice powder, got to try is brew of cloned reeses cups

merci beaucoup for sharing

author
Jhiga11 (author)raypsi2015-02-23

What?!? I had no idea licorice root powder was a sweetener! Here is some info I googled about licorice that includes important counter indications for those with medical issues: http://naturalhealthtechniques.com/diet_nutritions...

(P.S. I'm the only person I know who prefers black jelly beans over all others!)

author

Thank you so much! I appreciate the compliment. Great idea on the medallions. I guess you can put in more of the mixture and then wind up with a band of peanut butter mixture, like my heart shaped peanut butter cup instructable. but the classic has the chocolate all around, definitely.

author
Udemyrobert (author)2015-02-20

I dont like peanut But that looks really good, need to test it. :)

author

you could try coconut, butterscotch, nuttella for that hint of hazel. the possibilities are endless really, you could even throw some spearmint in there.............um, ill be in the kitchen........

author

yep so many possibilities! Almond butter, other nut butters.

author

You should! It is really good!

author
ChikaneNoMiko (author)2015-02-22

Most DEFINITELY going to make these! I've stopped buying candy bars and "reese's" cups because as time goes on you read the ingredients and more and more artificial crap gets added but the price STILL goes up! Nice to have a recipe that has actual ingredients, and even be happy to give some to my daughter more often! :) Thanks for a great 'ible!

author

Awesome! Good luck! Let me know how they turn out!

author
Mike5403 (author)2015-02-22

Nice instructable. The home made things are much better than store bought. Just one thing, The title should be "Better than..." not "Better then..." "Then" refers to time, then and now. "Than" refers to comparison, this is better than that. Many people confuse these two.

author

hahaha you are sooo right!! I changed it. Grammar Nazi! lol kidding. Glad you liked it! :)

author
iamchrismoran (author)2015-02-22

Oh yeah! Will likely give this a go. And I agree, any time you have chocolate and peanut butter together... good stuff. I'm a dark chocolate kinda guy.

The trader joes pound plus chocolate bars are actually VERY good (72% for me) and at about 4.99 for the 17.6 bar, the savings of using them is likely even better.

author

Dark chocolate is great too with these. when I make them I usually will do a batch or milk and of dark, especially for parties, because then people can pick what they want. I also like to do some that are both, milk on top, dark on bottom, etc. throw white chocolate in the mix as well.

author
MuBoks Stuff (author)2015-02-22

Gonna make some of these after ive finished my HW yum <3

author

Just finished making them and they are sat waiting in the fridge for me ! <3

author

Awesome! How did they turn out?

author
Catley (author)2015-02-22

Oh boy oh boy, am I glad to see this one! I always loved Reese's peanut butter cups, but at some point--maybe my taste buds had changed, and not the product, but anyway--I stopped buying them because it seemed to me that they had begun using artificial sweetening, and I didn't like the taste of whatever it was. The white chocolate ones still seemed OK, but I rarely see them in a store, so haven't eaten one for quite some time.

Now I'm going to make these and I feel sure they will be great. I'll try making them with white chocolate, too, because that's my favorite. Thanks loads for this instructable!

author

Awesome! I have made them with white chocolate and they were awesome! I would do some with dark on top layer and white on bottom, milk on bottom dark on top, etc.

author
Jerotex (author)2015-02-22

Thank you very much Matt! I miss my Reese's here in Spain, but now, I will prepare mine from now on.

author

You are welcome!!

author
gen81465 (author)2015-02-22

First, I want to say that I really love this instructable; it's very innovative. I have a couple ideas for the peanut butter cup middle sections.

1. Make the middle section and roll it into a log shape (of the diameter you desire). Cover it in plastic wrap and refrigerate it while you are melting the chocolate. When you are ready for it, unwrap it, and slice it into rounds with a sharp knife. I use this method when making flavored butter logs that I cut into small pats, when I need them.

2. Roll it out like gingerbread cookie dough, and use a small cutter to make the medallions. Just like with dough, you keep putting the leftover pieces back together and rolling them out again. A good refrigeration or light freezing will help keep the medallions in proper shape.

My last idea(s) are for those who don't like peanut butter (or might be allergic):

1. Try using softened caramel for the interior; i.e. a Milky Way cup.

2. Use dark chocolate for the outside and peppermint nougat for the middle (lots of nougat recipes on the web; probably even here at instructables.com); i.e. a Peppermint Pattie cup.

3. Use white chocolate for the outside and raspberry nougat on the inside. I'm not sure what to call it, but it ought to taste great. (I've used white chocolate, raspberry syrup and coconut to make no-bake cookies before.) If you don't want to make a nougat, take some raspberry filling and spoon it onto a waxed paper lined cookie sheet and lightly freeze it.

I hope you like my variations.

author

Thank you so much!

I do like your variations! I will have to give them a try. I love caramel, so definitely want to try that idea, also, I would like to try some variations of other nut butters.

author
icelandinthesun (author)2015-02-22

you could also use some kind of peppermint (funny, i do not like chocolate and peppermint...) some dried banana flakes, a strawberry..an engagement ring....Reese (wither-) sWoooooooon :-)

author
troyka (author)2015-02-22

do you deliver?

author
JavaProgrammer (author)2015-02-20

these look amazing. but why do you list chocolate chips and chocolate bars?

author
dejik (author)JavaProgrammer2015-02-22

I helped make "buckeys" when growing up and the recipe was the same BUT instead of the candy bars we used a food grade wax. it helps solidify the chocolate. so instead of using your own wax you can use what the chocolate bar comany uses to keep the chocolate more easily handle-able once it cools.

author

Thank you! Ok, so I used chocolate chips and chocolate bars for my chocolate, or you can use chocolate candy melts as well. In fact you can pretty much use whatever chocolate you want! :)

author
sniffydogs (author)2015-02-22

Homemade ones are so much better!

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Bio: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how ... More »
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