Homemade Reeses Peanut Butter Cups (Printer version)

Creamy peanut butter wrapped in smooth dark chocolate delivers a delightfully rich treat.

# What You'll Need:

→ Chocolate Layer

01 - 9 oz dark chocolate (70% cocoa or higher), chopped
02 - 1 tablespoon coconut oil, optional

→ Peanut Butter Filling

03 - ½ cup creamy peanut butter, unsweetened and unsalted
04 - 2 tablespoons unsalted butter, softened
05 - ½ cup powdered sugar, sifted
06 - ¼ teaspoon fine sea salt
07 - ½ teaspoon vanilla extract

# Directions:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - Melt the dark chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water, or microwave in short bursts, stirring until smooth.
03 - Spoon about 1 teaspoon of melted chocolate into the bottom of each muffin liner. Tilt or use a spoon to coat the sides slightly. Chill in the freezer for 10 minutes to set.
04 - In a medium bowl, combine peanut butter, softened butter, powdered sugar, salt, and vanilla extract. Mix until smooth and thick.
05 - Roll approximately 1 teaspoon of the peanut butter mixture into a ball, flatten slightly, and place onto the set chocolate bases. Gently press down to create an even layer, leaving a small border around the edge.
06 - Spoon the remaining melted chocolate over the peanut butter layers, covering completely. Tap the tin gently to smooth the tops.
07 - Chill in the refrigerator for at least 30 minutes, or until fully set.
08 - Remove cups from liners and serve. Store in an airtight container in the refrigerator for up to 1 week.

# Expert Advice:

01 -
  • The peanut butter filling stays creamy and doesn't harden like store-bought versions, giving you that melt-in-your-mouth moment every single time.
  • Dark chocolate at 70% cocoa creates a sophisticated bitterness that actually makes the salt and sweetness sing instead of overwhelming them.
  • These come together in under an hour with mostly hands-off chilling time, so you can make them while prepping dinner or doing other things.
  • They're naturally gluten-free and vegetarian, which means more people at your table can enjoy them without asking questions.
02 -
  • If your chocolate seizes (becomes grainy and stiff), it's usually because water got into it—start over rather than trying to fix it, because seized chocolate won't give you the smooth coating you're after.
  • The filling needs to be thick enough to hold its shape when you press it down, so don't make it too soft or it'll squish into the base chocolate layer and create a muddy middle instead of distinct layers.
03 -
  • Keep your chocolate between 45-50°C (113-122°F) while filling so it stays fluid enough to work with but not so hot that it melts your filling or creates thick, uneven layers.
  • If your peanut butter filling seems too soft, refrigerate it for 10 minutes before pressing it into the bases—this prevents frustration and gives you clean, professional-looking layers.
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