Reese's Peanut Butter Chocolate Cups (Print version)
Homemade Reese's-style peanut butter chocolate cups with a creamy, slightly salty filling and a smooth milk chocolate shell.
# Ingredients:
For the chocolate shell
01 -
2 cups (340 g) milk chocolate chips or chopped milk chocolate
02 -
1 tablespoon coconut oil or vegetable shortening
For the peanut butter filling
03 -
3/4 cup (190 g) creamy peanut butter
04 -
1/2 cup (60 g) powdered sugar, sifted
05 -
1/4 cup (28 g) fine graham cracker crumbs
06 -
2 tablespoons unsalted butter, melted
07 -
1/4 teaspoon fine salt
08 -
1/2 teaspoon vanilla extract
Optional finish
09 -
Flaky sea salt or chopped roasted peanuts
# Instructions:
01 -
Place 24 mini paper liners in a mini muffin pan. Clear space in the refrigerator for the pan before you start.
02 -
Combine the milk chocolate and coconut oil in a microwave-safe bowl. Heat for 30 seconds, stir, then heat in 15-20 second bursts until mostly melted. Stir until completely smooth.
03 -
Spoon about 1 teaspoon of melted chocolate into each liner. Use the back of the spoon to spread it slightly up the sides. Chill for 10 minutes, or until firm.
04 -
Stir the peanut butter, powdered sugar, graham crumbs, melted butter, salt, and vanilla in a bowl until a soft dough forms. If it feels sticky, add 1 tablespoon more powdered sugar.
05 -
Scoop small teaspoons of filling and flatten each into a disk slightly smaller than the chocolate shell. Place one disk in each chilled cup.
06 -
Spoon the remaining melted chocolate over the filling until covered. Tap the pan gently to level the tops, add optional salt or peanuts, and chill for 25-30 minutes until set.
07 -
Peel away the liners and serve slightly chilled. Store in an airtight container in the refrigerator for up to 2 weeks.
# Good to know:
01 -
Chill time is about 35-40 minutes total.
02 -
Let the cups sit at room temperature for 5-10 minutes before serving for a softer center.
03 -
Use milk chocolate for the most classic flavor.