Homemade Peanut Butter Cups

Who doesn’t love peanut butter cups?! You would be surprised how simple and easy it is to make them yourself in just a few simple steps. No baking or chocolate making skill required. This is a simple recipe that will yield you delicious peanut butter cups to enjoy any time of the year.

Share with your friends, put some in an Easter basket, make a gift basket for Christmas, but whatever you do – make sure you save some for yourself!!

How to make homemade peanut butter cups

This recipe is actually pretty simple. The kids could even help out with this one, which would make for a great family bonding experience.

The first thing you need to do is cream together Butter, Powdered Sugar and Peanut Butter in a bowl.

After nice and creamy, stir in the graham cracker crumbs and set aside.

In a microwave safe bowl melt 12 oz. of the Chocolate chips with 2 Tbsp. of the Coconut oil in 30 second increments stirring after each until the chips are melted and smooth.

Put 24 cupcake liners in muffin tins and spoon 1 Tbsp. of chocolate into the liners, you should have a little left over. Place the tins in the refrigerator for 10-15 minutes so the chocolate sets.

Place a rounded teaspoon of Peanut butter filling on to the chocolate and flatten it out being careful to leave space on the edges for the chocolate to fall over the edge.

Melt the remaining 12 oz. of Chocolate with the remaining 2 Tbsp. of Coconut oil in the same bowl with the leftover melted chocolate.

Spoon a Tbsp. of chocolate over the tops pushing it to the edges to surround the Peanut butter filling. Put a Tbsp. in each cup then fill in with any extra as needed. Tap the pans on the counter to help smooth out the chocolate.

Refrigerate to let the Chocolate set.

Store in an airtight container in the refrigerator, remove 5-10 minutes before serving so they aren’t too hard, but don’t leave out in heat or direct sun as they will melt.

Homemade Peanut Butter Cups

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Ingredients

¼ Cup Butter, softened
1 Cup Powdered Sugar
½ Cup Creamy Peanut Butter
½ Cup Graham Cracker Fine Crumbs
24 oz. Semisweet Chocolate Chips
¼ Coconut oil

Instructions

In a bowl Cream together the Butter, Powdered sugar and Peanut butter.
Stir in the Graham cracker crumbs and set aside.
In a microwave safe bowl melt 12 oz. of the Chocolate chips with 2 Tbsp. of the Coconut oil in 30 second increments stirring after each until the chips are melted and smooth.
Put 24 cupcake liners in muffin tins and spoon 1 Tbsp. of chocolate into the liners, you should have a little left over. Place the tins in the refrigerator for 10-15 minutes so the chocolate sets.
Place a rounded teaspoon of Peanut butter filling on to the chocolate and flatten it out being careful to leave space on the edges for the chocolate to fall over the edge.
Melt the remaining 12 oz. of Chocolate with the remaining 2 Tbsp. of Coconut oil in the same bowl with the left over melted chocolate.
Spoon a Tbsp. of chocolate over the tops pushing it to the edges to surround the Peanut butter filling. Put a Tbsp. in each cup then fill in with any extra as needed. Tap the pans on the counter to help smooth out the chocolate.
Refrigerate to let the Chocolate set.
Store in an airtight container in the refrigerator, remove 5-10 minutes before serving so they aren’t hard.