Homemade Peanut Butter Cups

A top-down view of a white bowl filled with dark chocolate peanut butter cups. The focus is on the rich, dark chocolate, highlighting the texture and sheen of the peanut butter cups.

5 from 3 votes

Eat these homemade peanut butter cups with a glass of fresh, cold milk. The richness of the dark chocolate against the savory peanut butter and bite of sea salt need to be tempered with some refreshing milk. So good.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 121kcal

Author: Scott G

Ingredients

1 cup smooth peanut butter almond butter, or cashew butter
1 teaspoon sea salt
½ pound dark chocolate I used 72% cocoa solids, but you could go for even darker chocolate

Instructions

Put the candy mold into the freezer to chill.
Using a double boiler, heat the chocolate slowly in a medium bowl, stirring until it melts.
Once the chocolate is melted, remove the top portion of the double boiler from the heat and wipe off the bottom to remove any moisture. Water and chocolate don't mix!
Remove the candy mold from the freezer and start to fill each well with about ½ teaspoon of melted chocolate. Use the backside of a small spoon to coat the sides of the mold with a layer of chocolate. When all the cups have their chocolate base, place the mold into the freezer for 5-10 minutes.
While the chocolate layers are chilling, add your peanut butter mixture to a zip-lock sandwich baggie. Cut a small piece out of one corner to create a homemade piping bag. Remove the chocolate from the freezer and fill the cups about ¾ of the way with the nut butter. When they are all filled with the peanut butter layer, tap the entire candy mold against the counter a couple times to level the peanut butter filling. Fill in any cups that need more nut butter. Sprinkle with a couple of grains of flaky sea salt in each cup. Not too much or they will become too salty! Place the candy mold into the freezer for 5-10 minutes to firm up a bit.
Remove the candy mold from the freezer. When you pick up the double boiler, make sure again that the moisture is wiped off the bottom! Add a dollop of chocolate to the top of each cup. I used an offset spatula to even out all the layers of chocolate. When they are all leveled, place them in the freezer for 30 minutes to firm up.
Remove from the freezer. Place 2 paper liners or towels on the countertop, still attached to each other. Turn the candy mold over and lightly tap one side against the counter, on top of the paper towels. The homemade peanut butter cups should just fall right out of the mold. Flip the mold over and tap again to get the remaining peanut butter cups to fall out.
Take a bite, smile, and enjoy.

Notes

Please look in the blog post for a link through to the candy mold that I used for these. It's a little bit expensive, but it is heavy duty. I've made at least 10 trays of these homemade peanut butter cups now and it still looks like it is brand new.

Nutrition