Homemade Peanut Butter Cups

These Homemade Peanut Butter Cups are rich, creamy, and incredibly easy to make with just a few simple ingredients!

Prep Time 15

Cook Time 10

Total Time 25

Course Dessert, Snack

Cuisine American

Servings 12 servings

1/4 cup peanut butter or your favorite allergy-friendly substitute, like almond butter or sunflower seed butter
1-2 tablespoons sweetener of choice (optional; honey, maple syrup, or a sugar substitute)
pinch salt (optional)
1/2 cup chocolate chips or sugar-free chocolate chips for a lighter option
2 teaspoons vegetable oil or coconut oil (optional; for a smoother chocolate sauce)

Start by lining your silicone molds or cupcake liners on a baking sheet for easier transfer to the fridge or freezer.
In a microwave-safe bowl, add the chocolate chips and optional vegetable or coconut oil. Microwave in 30-second intervals, stirring between, until fully melted and smooth.
Spoon a small amount of melted chocolate into each mold, spreading evenly to cover the bottom. Refrigerate for about 10 minutes to set.
In a separate bowl, mix peanut butter, sweetener (if using), and a pinch of salt until well combined to create a creamy filling.
Remove molds from the fridge and spoon the peanut butter mixture on top of the chocolate base, filling each mold almost to the top.
Pour the remaining melted chocolate over the peanut butter filling, covering it completely and smoothing the top with a spatula if needed.
Return the molds to the refrigerator for 20-30 minutes or freezer for 10-15 minutes until chocolate is fully set.
Carefully remove the peanut butter cups from molds or peel away cupcake liners. Enjoy!

For extra crunch, add chopped nuts or crispy rice cereal into the peanut butter filling.
Store in an airtight container in the refrigerator for up to one week or freeze for up to three months.
Try flavoring the peanut butter with vanilla extract or cinnamon for added depth.

Keyword Chocolate, Easy, No Bake, Peanut Butter, Quick