Homemade Reese’s Cups

Why You’ll Love This Recipe

Homemade Reese’s Cups offer all the peanut butter and chocolate goodness of the store-bought version, but with fresher ingredients and customizable sweetness. They’re easy to make, require no baking, and are perfect for satisfying candy cravings or sharing at parties. With just a few pantry staples, you can whip up a batch of these irresistible treats anytime.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

semi-sweet chocolate chipspeanut butter (creamy or crunchy)powdered sugarmelted buttervanilla extractsaltmini cupcake liners (optional for shaping)

directions

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.

Line a mini muffin tin with cupcake liners or lightly grease the cups.

Spoon a small layer of melted chocolate into the bottom of each liner and spread it slightly up the sides. Chill in the freezer for about 10 minutes.

In a separate bowl, mix the peanut butter, powdered sugar, melted butter, vanilla extract, and a pinch of salt until a thick filling forms.

Once the chocolate bottoms are set, spoon the peanut butter filling on top, gently pressing it down.

Top each with more melted chocolate, covering the peanut butter layer completely.

Tap the tray to smooth the tops and remove any air bubbles.

Refrigerate or freeze until fully set, about 30 minutes.

Servings and timing

This recipe yields approximately 12 mini Reese’s Cups.Preparation time: 15 minutesChilling time: 30 minutesTotal time: 45 minutes

Variations

Use dark or milk chocolate instead of semi-sweet for a different flavor profile.

Add a sprinkle of sea salt on top for a sweet-salty finish.

Mix in crushed graham crackers with the peanut butter filling for added texture.

Swap peanut butter for almond or cashew butter for a twist.

Use silicone molds for easier removal and more defined shapes.

storage/reheating

Store Homemade Reese’s Cups in an airtight container in the refrigerator for up to 2 weeks.For longer storage, freeze them for up to 2 months.They’re best enjoyed cold but can sit at room temperature for a few minutes before serving.

FAQs

Can I use natural peanut butter?

Yes, but make sure it’s well-stirred and not too runny for best consistency.

Can I make these in regular muffin tins?

Yes, though they’ll be larger. Just adjust the filling and chocolate amounts accordingly.

Can I skip the powdered sugar?

You can reduce or skip it for a less sweet version, but the texture may be softer.

Do I need cupcake liners?

They help with shaping and removal, but silicone molds or greased tins also work well.

How do I keep the chocolate from separating?

Let each layer set properly in the fridge or freezer before adding the next.

Can I make these vegan?

Yes, use dairy-free chocolate chips and a plant-based butter alternative.

What if I don’t have vanilla extract?

It adds depth, but you can omit it or use a small splash of maple syrup.

Do they taste like the store-bought version?

Very similar, but with a fresher, more customizable flavor.

How can I make them healthier?

Use dark chocolate and natural nut butter with no added sugar.

Can I double the recipe?

Yes, it scales up easily for larger batches.

Conclusion

Homemade Reese’s Cups are a quick and satisfying way to enjoy the classic peanut butter and chocolate combo with full control over ingredients. Whether you keep them simple or get creative with variations, they’re sure to disappear fast. Make a batch today and treat yourself to a nostalgic, homemade indulgence.

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