Dark Chocolate Peanut Butter Cups
Perfectly sweet-salty Peanut Butter Cups are better than anything you’ll buy at the store! This easy homemade candy stuffs creamy peanut butter into dark chocolate for a naturally gluten free treat.
Table of Contents
Why You’ll Love These Dark Chocolate Peanut Butter Cups
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-bake
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Peanut butter and chocolate is one of the best combinations ever, and these homemade peanut butter cups are a wonderful example of how good it can be! Here’s why you’ll love these dark chocolate peanut butter cups:
- Sweet-Salty. This is one of my favorite pairings, but I want that salty and nutty flavor to really stand out. So I use pure peanut butter, not a mixture with tons of powdered sugar, to complement the slight sweetness, and deep, rich flavor of the dark chocolate. And optional sprinkle of salt on top of the peanut butter cups is another wonderful complement to the sweetness of the chocolate.
- Gluten-Free. If you’ve been wondering if this homemade candy is gluten free, it is! All of the ingredients included are naturally gluten free (but check the ingredients labels if you want to be absolutely sure).
- Easy. Just a few simple steps, including melting the chocolate, are all you’ll need to take to make this treat.
Homemade PB Cups Ingredients
You need just a few ingredients to make these wonderful dark chocolate peanut butter cups. The full ingredient amounts will be in the recipe card lower down in this post.
- Peanut Butter: I use natural peanut butter for the peanuttiest flavor, preferably my homemade peanut butter, but store-bought is fine.
- Dark Chocolate Candy Melts: I like to use a brand like Merckens. Be sure you use a brand that is gluten free, if needed.
- Garnish: Coarse sea salt, chocolate sprinkles, or mini chocolate chips for sprinkling on top.
How to Make Homemade Peanut Butter Cups
I’ve outlined my method for homemade peanut butter cups below. The detailed instructions are included in the recipe card at the end of this post.
- Prepare. Use a silicone candy mold or place mini foil cupcake wrappers on a cookie sheet.
- Melt. Melt half of the chocolate.
- Fill. Fill each cup about halfway with the chocolate, then place them in the fridge.
- Add peanut butter. Dollop peanut butter into each chocolate cup.
- Finish. Melt the remaining chocolate and divide it into the cups.
- Set. Let the cups set slightly, then sprinkle with sea salt, sprinkles, or chocolate chips.
Tips for the Best PB Cups
Here are a few tips that will help these homemade peanut butter cups turn out perfectly:
- Choose your size. You can use a small mold to make mini peanut butter cups or a larger mold to make standard-size candies. You can also make giant ones by using foil wrappers for mini muffins.
- Add chunky peanut butter. I love a smooth peanut butter filling but sometimes it’s fun to change things up. You can use a chunky natural peanut butter for more texture if you like.
- Try different chocolate. You can use semisweet chocolate chips in place of the chocolate melts if you wish (just make sure to use the same amount as is called for in the recipe). Or make these homemade peanut butter cups with milk chocolate or white chocolate.
- Use good-quality chocolate. If you can, use good-quality chocolate for the chocolate coating. Because there are so few ingredients needed to make these peanut butter cups, you’ll be able to taste the difference.
- Make them dairy-free. If needed, choose a dairy-free brand of chocolate so that you can make these peanut butter cups dairy-free.
- Go peanut-free. If you can’t eat peanuts or want to try a different flavor pairing, you can substitute almond butter in place of the peanut butter, or make them allergy-safe with sunflower seed butter.
Proper Candy Storage
Here’s how to store your homemade peanut butter cups:
- Fridge – Place peanut butter cups in an airtight container and store them in the fridge for up to 1 week.
- Freezer – You can store homemade peanut butter cups in an airtight, freezer-safe container in the freezer for up to 1 month. Let the peanut butter cups sit at room temperature for about 10 minutes before you eat them to restore their creamy texture.
What to Make With Homemade Reese’s
Truly, you can’t go wrong by just digging right into these yummy chocolate and peanut butter candies. But you can also use them in any recipe that calls for the storebought version. Here are some of my favorites:
- Cookies and Brownies. Top gluten free peanut butter cookies with PB cups, or make Flourless Reese’s Cookies. You can also scatter them on Reese’s Brownies.
- Cake and Cupcakes. Add them to the filling of a Flourless Reese’s Cake Roll or sprinkle them on top of Reese’s Poke Cake. You can also use them as a garnish on Gluten Free Chocolate Cupcakes with Peanut Butter Frosting.
- Ice Cream. Stir them into the base of No-Churn Reese’s Ice Cream or even a Reese’s Ice Cream Cake.
Homemade Peanut Butter Cups
Perfectly sweet-salty Peanut Butter Cups are better than anything you'll buy at the store! This easy homemade candy folds creamy butter into dark chocolate for a naturally gluten free treat.
Servings: 36 servings (approximately)
Ingredients
- 1 cup natural peanut butter, homemade or storebought
- 2 pounds dark chocolate candy melts
- Coarse sea salt, chocolate sprinkles, or mini chocolate chips, for sprinkling on top
Instructions
- Use small or large peanut butter cup-shaped silicone candy molds or separate and spread out about 30-32 mini foil cupcake wrappers on a cookie sheet or in a baking pan
- Melt about half of the chocolate following the instructions on the bag. If there are no instructions, you can slowly melt it in a heat-safe bowl over a pan of simmering water. Or melt it in the microwave at 50% power, stirring every 15-30 seconds.
- Use a spoon or squeeze bottle to fill each cup about halfway. Use a small brush to spread some of the chocolate partway up the sides. Place in the fridge until set.
- Dollop peanut butter in the middle of each chocolate cup. For the small cups you'll need about 1/2 teaspoon, for the large cups about 1 teaspoon, and for the mini foil cupcakes wrappers, about 1 tablespoon.
- Melt the remaining chocolate and use a spoon or squeeze bottle to top the cups, tapping on the table as needed to level it out and get rid of air bubbles.
- Let set slightly, then sprinkle sea salt, sprinkles, or chocolate chips over the tops of the peanut butter cups.
Nutrition Facts
Homemade Peanut Butter Cups
Amount Per Serving (3 small, 1 large, or 1 mini cupcakes0sized peanut butter cup (approximately)
Calories 193
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g35%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 1mg0%
Sodium 36mg2%
Potassium 221mg6%
Carbohydrates 13g4%
Fiber 3g12%
Sugar 7g8%
Protein 4g8%
Vitamin A 10IU0%
Calcium 22mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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Oh my word…those look divine!!!! I love that you added some sea salt to them!!!
Thank you. I am so loving sweet and salty and love to try sea salt on desserts.
Yum, I love PB cups! And inside that cupcake…delish!
Oooh, keep your eye out, hopefully later this week, for the cupcakes!
Oh my heaven do these look and sound divine!! I bowed out of doing First on the First this month but I definitely would have done a PB/choco something. But you did a way better job than I could have – yum yum yum!
Peanut butter & chocolate is always a winning combo! And I am sure you would have done something great!!
I am drooling! Peanut butter and chocolate is one of my favorite combinations, but lately I’ve found that the Reese’s PB cups are a little too sweet for my tastes. (Although I still eat them, ha!) These look perfect!
These definitely tone down the sweetness of Reese’s, while still having all the yummy peanut butter and chocolate.
These look fabulous, Brianne! I am quite sure my kids would adore this adult version, too!
Anyone who like peanut butter and chocolate will like these!!
These look amazing, and those cupcakes!! Great job!
Thanks! Yes, I can’t wait to get the cupcakes post done.
Oh wow those look great! I love how yours are very minimally sweetened. I will have to give that a try.
Yes, I wanted to try to make it without adding sugar other than the bit of honey in the peanut butter, and the sugar already in the chocolate. I wanted to let all of the flavors come through.
Can’t buy Reese’s in Australia so I must make my own if I’m going to have my fix. Holy cow these look good. Perfect for the 4th!
They are so easy. No need to miss out on your Reese’s!
Those look so good!! And your pictures are amazing as always, nicely done!!
Thanks! That really means a lot, because your photos always impress me!
Oh my goodness!!! Those peanut butter cups look SO incredibly good! I’m a huge Reese’s PB cups fan and I really wish Maddy didn’t have a peanut allergy… oh how I miss peanut butter. These look perfect and I love the sprinkle of sea salt on top. The perfect finishing touch! I also NEED to see more of those scrumptious looking cupcakes. Holy moly, Brianne!! You’ve outdone yourself. My mouth is watering. Thanks for joining in the month!
Kate, you are too much! Really, your kind words are making me all smiles. I have to say, I think it would nearly kill me if Tyler was allergic to peanut butter!! Hmm, I bet Sunflower Butter Cups would be great!
Oooo!! Sunflower Butter is my peanut butter alternative in our house. It’s funny cause it kind of tastes a little “peanut buttery” or perhaps that’s just my mind playing tricks on me as I wish it really were. They actually make Sunflower Butter Cups and they’re absolutely awesome!