I have no memory of my first Reese’s Peanut Butter cup, only that I have always loved them. Between living a short three hour drive from the Hershey Amusement Park and chocolate factory and having a relative who worked for the Hershey company when I was a kid, our family had a seemingly endless supply of the treats available to us.
Trust me when I say that this homemade version gives the store-bought peanut butter cup serious competition due to the quality of the chocolate and peanut butter used. You may switch the peanut butter for almond butter if you wish.
homemade peanut butter cups (from The Homemade Pantry by Alana Chernila)
16 ounces organic semi-sweet chocolate (or dark chocolate, up to 70% cacao)
1 cup natural peanut butter, smooth or crunchy
2 Tbsp packed light brown sugar (I’ve tried substituting other sweeteners, but you don’t get that slight grittiness like a store-bought PB cup)
1/2 tsp pure vanilla extract
1/4 tsp salt
sea salt flakes for garnish (optional)
melt chocolate in double boiler on stovetop over medium-low heat. Continue to heat, stirring intermittently, until completely melted and smooth. Remove from heat.
Place 20 mini-muffin liners in a mini-muffin pan. You can also put them on a flat surface or cookie sheet if you don’t have a mini-muffin pan. The pan merely helps the cups keep their shape while filling. Drop a teaspoonful of the melted chocolate into each liner, using the spoon to spread the chocolate around and 2/3 of the way up the liner. This will seem tedious at first, but you will get into a rhythm after the third or fourth one. After you’ve spread the chocolate in each liner, put them in the refrigerator to set up.
Make the filling: combine peanut butter, brown sugar, vanilla extract and 1/4 tsp salt in a food processor and pulse until mixed thoroughly.
Remove chocolate-filled liners from fridge. Place a teaspoonful of the peanut butter mixture into each cup, spreading slightly out to the sides of the chocolate.
Place double boiler bowl with chocolate back on stovetop over medium heat to warm it up again until it’s smooth. Place a large teaspoonful of the heated chocolate over the peanut butter in each cup and spread to seal the filling in the cups.
Sprinkle sea salt flakes on top of each cup, if using.
Place back in fridge to set.