Prep: 45 min
Total: 2 hours
Servings:
15 when using mini baking cups, 6 when using standard baking cups for giant peanut butter cups
Homemade peanut butter cups
I love the flavor combination of chocolate with peanuts. A bite of Reese’s peanut butter cups is such an indulging comfort.
Today we’re making our version of homemade peanut butter cups. The beauty is that we can make healthy peanut butter cups when we make them at home. I know that healthy could mean a lot of things, so at the end of the recipe we have several options, where you can choose what’s healthy for you, or just what you feel like making.
This recipe was created by chef Sagie, our pastry chef. These are the best peanut butter cups in his opinion. Let us know in the comments which option is the best in your opinion. In any case, the preparation is the same.
Ingredients
10.6 oz. (300 g) milk chocolate kit
For the filling:
7 oz. (200 g) natural unsweetened peanut butter
3.5 oz. (100 g) powdered sugar
Pinch of salt
Instructions
Peanut butter filling
Pour the peanut butter into a bowl. Add the powdered sugar and the salt and mix until combined.
Chocolate cups
Put the chocolate kit ingredients in a bowl, gently heat to melt while mixing, to keep the chocolate tempered.
Fill a baking cup with chocolate, and then flip it over the bowl to get rid of excess chocolate. Leave a thin layer of chocolate. It will quickly solidify to create a chocolate cup. Repeat with all baking cups to create the chocolate cups. Don’t forget to leave chocolate in the bowl for the chocolate cover.
Peanut butter cups
When the chocolate cups are set and the chocolate is completely solid, fill them with the peanut butter filling. Use a spoon or your hands to put the filling in the chocolate cups until almost full. Don’t forget to leave room for the chocolate cover.
Melt and temper again what was left from the milk chocolate in the bowl. Pour the chocolate on the peanut butter filling.
Remove extra chocolate to form a thin layer of chocolate cover.
Let the peanut butter cups set in the fridge for at list 1 hour.
Release the chocolate from the baking cups.
Keep in fridge for 1 week.
Vegan peanut butter cups
Replace the milk chocolate with vegan chocolate. You can replace it with vegan dark chocolate. Remember when choosing which dark chocolate to make that lower cocoa percentage means a sweeter chocolate.
Keto peanut butter cups (sugar-free)
For making keto chocolate peanut butter cups we need to find appropriate replacements for both chocolate and filling.
For keto chocolate you can go with extra dark chocolate, like the 90% cocoa dark chocolate kit we offer. Another option is to use sweet sugar-free chocolate with a zero-calorie sweetener. In our keto-friendly chocolate experience box there are three different sugar-free kits, for making sugar-free 60% cocoa dark chocolate, sugar-free milk chocolate, and even sugar-free white chocolate. In addition to the 90% cocoa dark chocolate kit. In every kit in this box you have less than 15% carbohydrates.
For keto filling you can replace the powdered sugar with a powdered zero-calorie sweetener. Erythritol would be a good choice that should give similar texture to the powdered sugar. Many commercial sweeteners are based on erythritol with addition of stevia or monkfruit (like Swerve and Lankato). They all should be applicable here.
You can also replace the unsweetened peanut butter with almond butter (almond butter cups sound good) or cashew butter, or any nut butter of your choice.
