Home › Desserts › Homemade Reese’s Peanut Butter Cups
By Alyssa Rivers
on Apr 30, 2016, Updated Feb 21, 2024
4.82 from 11 votes
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Homemade Reese’s Peanut Butter Cupscome together in just 15 minutes and are even better than the real thing!
Reese’s Peanut Butter cups are my jam. Hands down the first candy that I pick out of the Halloween bag. Love the peanut butter and chocolate combo. You can find Peanut Butter Bars or even Reese’s Peanut Butter eggs on the blog and they are my favorite treat!
As soon as I saw that you can make these easy peanut butter cups I had to make them. My youngest son loves to cook and help in the kitchen. He is always asking me to watch Food Network with him and already told me he would take over the blog when I die. So the blog won’t be going anywhere for a long time. 😉
We had so much fun making these on Friday night together. I had all of the ingredients on hand! And the best part is that we put them together in just 15 minutes.
The result was even better than expected! Dare I say that that these are even better than the real thing!? Because they ARE! The peanut butter center is out of this world. I could have eaten the peanut butter center by the spoonful. It is so good!
You just have to line the cupcake liners with melted chocolate, follow it with the delicious peanut butter center and top with the rest of the melted chocolate. These are so easy!
I am warning you that if you love peanut butter cups as much as I do, you won’t be able to stop eating them! They taste so much better homemade and they are fun to make! You are going to love these Homemade Reese’s Peanut Butter Cups!
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Homemade Reese's Peanut Butter Cups
4.82 from 11 votes
By: Alyssa Rivers
These Homemade Reese's Peanut Butter Cups are better than store-bought! Between the chocolate and peanut butter, you won't be able to stop at just one!
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 18 Cups
Ingredients
- 1 sleeve graham crackers crushed (10 sheets)
- 1 cup powdered sugar
- 1 1/2 cup peanut butter melted
- 3 cups milk chocolate chips
Instructions
Line muffin tin with cupcake liners. In a medium sized mixing bowl mix together the crushed graham crackers, powdered sugar, and peanut butter. (I just softened mine for about 40 seconds in the microwave). Mix together until combined.
Melt the chocolate chips in a microwave safe bowl stirring 30 seconds at a time until smooth. Add a heaping teaspoon into the bottom of each cupcake liner and spread along the bottom. Follow it by a heaping tablespoon of the peanut butter mixture. Lastly add a heaping teaspoon of the melted to the chocolate and spread evenly over the peanut butter layer. Refrigerate for about an hour until set and firm.
Video
Nutrition
Calories: 306kcalCarbohydrates: 32gProtein: 7gFat: 18gSaturated Fat: 7gCholesterol: 5mgSodium: 124mgPotassium: 140mgFiber: 2gSugar: 27gVitamin A: 67IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dessert, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
About Alyssa Rivers
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
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72 Comments
My name is Alyssa too! I love your baking! It helped so much!
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Hi Alyssa! So happy to hear it. Thanks for trying my recipes! 🥰
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How do you store these? Thanks!
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I would store them in the fridge. They will last about 2-3 days.
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Loved it! Used gluten free graham crackers for my gluten intolerant boyfriend, and also added a pinch of salt. We both greatly enjoyedReply
I made this recipe and everyone said that they were too sweet and not enough peanut flavor. So, I made another batch with ground dry honey roasted peanuts as filling. No graham, no powdered sugar, no peanut butter with all the oils, sugar and molasses that is added. They tasted wonderful. I’m not really sure that I needed to use “honey” roasted. If you use a good swiss chocolate like Peters Superlative, it will be all the sweetness you’ll ever need. The peanuts can be blended (small food processor) into a real fine paste or left a little chunkier if desired. The fine blend may stay together better. I make ahead of time, pucks of filling pressed into the bottom of the same small cupcake trays with no papers and let them set up in the fridge. They will drop out once chilled. 10 minutes in the freezer will work too. You might have to give a slight twist to loosen. Press the formed filling into the warm chocolate at the bottom of the paper liner, forcing it up the sides. Top off with more chocolate spreading it out to flow down the sides of the filling and chill. What a great peanut flavor (not graham and powdered sugar) and you can cut some calories, too.Reply
Hi, George! I too made these mixing half with milk chocolate and half semi-sweet. I also used super chunky peanut butter and I can’t keep them in the house! They’re gone that quickReply
These were so easy to make and better than the real Reese’s Peanut Butter Cups! My family loved them!Reply
I used what I thought was 10 sheets of graham from bulk barn and ended up with way way too much filling. I see someone posted 14gram for 1 sheet that doesn’t seem right either. I’m thinking 1 sheet must be 1/4 if it. Cause you can break them into 4 pieces? Going to try that next batch
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Try adding a pinch of salt. Really makes the Reese’s flavor pop
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It was delicious and this meal was so easy to make. Can’t wait to try more of your things.Reply
I followed therecipe to a t and they came out gritty in texter. How can I fix that?
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Hmmm. Shouldn’t have been gritty. Did you use powdered sugar and creamy peanut butter?
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These are excellent! And they are so easy to make! Thank you!!!Reply
OMG I searched so many recipes but they all had the ingredients that mirrors Buckeyes. I’m from Ohio so they’re pretty big here. Since I was looking for something that mirrored Reese’s I thought I’d try this. I was hesitant about the graham crackers but I thought it made sense for consistency.. Boy am I glad I tried this… Unbelievable and I think it just might be better than a Reese cup. Thank you so much! 😉Reply
The filling is very good but there was not enough chocolate to use it all. I suggest doubling the chocolate and I will next time I make them. They are very good and I rated 5 stars.Reply
Love your Recipe , came out just beautiful. Thank you so much l did mine with Almond butter
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Ice been trying to figure out a recipe for white chocolate PB fudge i think this filling may be perfect for the PB filling. Ive never done a multi layer fudge but the white chocolate cheesecake with cherries and maple with prailne pecans were good and made them up as i went too…lol.
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I tried these they are awesome. I made mini ones and there were so many I had to make bars out of the rest after I filled one pan. It was a little difficult but it still works cause I wanted a smaller amount of candy. I did find I had to keep melting the choc cause I could not work fast enough. But they are really good. Thank you the recipe is grejade-rollerat .
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