Better Than Reese's Peanut Butter Cups




About: 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 to cook really good food at home for cheap. Eating out everyday can get expensive, but it d...

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.


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

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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 -

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58 Discussions


4 years ago on Introduction

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!

1 reply

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.

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.


4 years ago on Introduction

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.

1 reply
spark master

4 years ago on Introduction

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.


3 replies

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...:)

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 :)


4 years ago

Great instructable, just made them and they are awesome!

1 reply

4 years ago on Introduction

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!)