Friday, May 20, 2011

Peanut Butter Cups

This was my third time making these bad boys and by far the easiest. In the past I've followed what others had said and made them using cupcake wrappers as my mold. But today I took a little trip to Michaels ( a large craft store here in the US ) and saw that they sold candy molds for under $2. I found the same molds here, if anyone is interested in purchasing. So much easier and the result was far better than using the cupcake wrappers.

As for the recipe, I've seen some people use confectioners' sugar, shortening and even butter. I like to keep it super simply with only chocolate chips and peanut butter as my ingredients. No need for the extra sugar or fat, these taste just as great. I didn't plan on blogging these but was so impressed by the results of the molds that I just had to. I plan on making more of these very soon, so I promise to post step by step pictures within the next few days.

Makes about 30 peanut butter cups

* 2 cups semi-sweet vegan chocolate chips
* 1/2 cup softened peanut butter

1. Melt chocolate chips using a double broiler. If you do not have a double broiler, I like to fill a small saucepan with water, bring it to a boil and then place a glass bowl over the saucepan so that the water barely touches the bottom of the glass bowl. Lower the heat to the lowest setting and slowly stir the chocolate chips until all are melted.

2. Once all the chocolate chips are melted, fill each candy mold about 1/3 of the way full and then using a small paint brush, spread the melted chocolate all the way up the mold's sides. It should be a coating about 1/8 of an inch thick.

3. Place the chocolate covered molds in the freezer until it has hardened, about 5 minutes.

4. Place about 1/2 tsp of peanut butter in each mold. Lastly, cover the peanut butter layer with about 1/2 tsp of melted chocolate. Spread to make sure its covered completely. Freeze until firm, about 10-15 minutes.

5. Carefully flip over and gently press each peanut butter cup out of the candy molds. Store refrigerated.


  1. These look perfect! Thank you for sharing the recipe.

  2. Oh wow, those look great. I can't wait to try them.

  3. I like your way of making them better than mine, way easier sounding!!

    To make it more reese like - you can add some nutritional yeast, it's so good!! ( i know it sounds weird)

  4. This is how I make peanut butter cups too! It always seemed like way too much sugar otherwise. But then again we frequently buy that non-plain PB which is already doctored up with lots of stuff anyway.

    And then Logan and I got lazy one day and started eating a spoonful of PB topped with chocolate chips for dessert. Not quite the same though...

  5. Wow...and all it takes is peanut butter and chocolate. That is my idea of a good peanut butter cup. Who needs all those additives?

  6. i'm glad to hear that you don't add the sugar and butter...i was wondering if they are that neccessary...i'm wondering if you could play around with different butters as almond butter or even coconut butter...

  7. I think adding the butter and sugar makes the peanut butter creamier. I'm sure you can use almond butter or coconut butter. I think it would just give it a different flavor.

  8. Peanut butter and chocolate is my favorite dessert combo - I can't believe there are only 2 ingredients - awesome!

  9. Yum! I just made chocolate peanut butter cupcakes and these would have been perfect to put on top. I have the heart shaped candy molds from Michael's that I love to use for chocolate decorations. I should make heart shaped peanut butter cups :)

  10. Gauri Radha गौरी राधाJune 17, 2011 at 5:58 PM

    These look fantastic.