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Homemade Reeses Peanut Butter Cups


With the flurry of activity during the holidays, it’s easy to get swept up in the insanity of it all but I always insist on making homemade gifts for all my friends and family.  This may sound bonkers but I’ve realized the only way to maintain a semblance of sanity here is to keep it simple, {especially if you’re building several gift baskets like I am.}  These homemade peanut butter cups are heaven sent as they only ask for 2 ingredients and couldn’t be simpler to whip up on the fly.  More 10 minute, 2 ingredient recipes are what the holidays need.

When’s the last time you read the package of your store bought  “Reeses peanut butter cups?”  Even some of the “natural” brands have ingredients like soy lechitin {more on that here}.  Making chocolate peanut butter cups at home ensures that what you end up with is just quality chocolate and peanut butter, as it should be.  Why should enjoying a treat be a guessing game?  What’s more is when did enjoying a simple treat of chocolate and peanut butter get complicated?  These little nuggets are just pure, unadulterated chocolate and peanut butter.  You know, that oh so familiar perfect match made in heaven.  This recipe is just a matter of melting and pouring.  Easy, right?  With all the time you’ll be saving, you could of course get really fancy.  You could make a thicker ganache in substitution for straight up chocolate for a velvetier mouth feel and make the tops sparkle with finishing salts or add in a small hit of espresso to enhance the chocolate flavor and really, anything else you feel like doing.  Orange liquor anyone?  With less foreign food stuffs, you have the freedom to allow the star ingredients to really shine like they’re suppose to.  These are homemade chocolate peanut butter cups like they were always meant to be.  Merry Christmas!




5.0 from 7 reviews
Homemade Reeses Peanut Butter Cups
Prep time
Total time
Serves: 1 Dozen Minis
  • 1 c semi sweet chocolate
  • ½ c peanut butter
  • Optional: finishing salt and instant espresso
  1. In a heat safe bowl, slowly melt the chocolate in the microwave in 20-30 second bursts, stirring in between. Heat until almost all the chocolate chips have melted but allow residual heat the melt the rest.
  2. In another heat safe bowl, gently heat the peanut butter for 10-15 seconds, just until its loosened up a bit so it pours easier.
  3. Layer the chocolate and peanut butter in a lined cupcake tin. Only pour the first bottom layer of chocolate and second peanut butter layer.
  4. Rap the tin on a flat surface to dislodge air bubbles and smooth out the surface.
  5. Pop the entire tin in the freezer to set for about 15 minutes.
  6. Smooth on the top layer of chocolate and repeat.
  7. Enjoy at room temperature.


Your Squishy Monster ^.~

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