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Believe it or not, it wasn’t until I was nearly 20 years old before deciding to give peanut butter a taste test. It all started with a Reese’s Cup.
Everyone always raved about how good these cups were, but I just couldn’t get myself to eat them. Buttery, spreadable peanuts were not my kind of a snack. If I was going to spread anything on a piece of bread, it was going to be Nutella or Eurokrem (hazelnuts and milk spread), not peanuts.
Until that one day at Speedway.
I was waiting to pay for the gas I had just pumped and these candy bars were all just staring at me…errr I was staring at them. I eliminated every candy bar that had peanuts in it. I then changed my mind. I wanted to be daring! I put all the peanut candy bars back in play and I got rid of the favorites. After some deliberation, I made a choice – Reese’s and I were going to get to know each other, and like it.
Like it? I loved it! I ate up both cups while driving, and then I pulled over at another gas station to buy some more!
Soon enough I learned that I could make my own at home, but would they taste the same?
After very many trials and errors, in my opinion, Miss Martha’s recipe for Peanut Butter Cups is pretty darn close to it, if not better. This recipe contains white chocolate, as well as semi-sweet chocolate, and peanut butter, of course.
Recipe featured on Foodbeast
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Peanut Butter Cups
Ingredients
- 4 ounces white chocolate, , chopped
- 1/2 cup smooth peanut butter, ( my favorite to use is Natural Peanut Butter by Smucker’s)
- 12 ounces semisweet or bittersweet chocolate, , chopped (I like to use dark chocolate)
- 2 tablespoons unsalted roasted peanuts, , chopped
Instructions
- Line two 12-cup mini muffin pans with paper liners; set aside.
- In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through.
- Set aside to cool slightly.
- Meanwhile, place semisweet chocolate in another microwave-safe bowl.
- Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
- Dividing evenly, use a spoon to layer semisweet chocolate and peanut butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts.
- Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes.
- Bring to room temperature before serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Such a good recipe, so simple and such incredible results!
Hi Hazel! Your PB Cups look beautiful!!! I’m SO glad you enjoyed them!
I have never eaten more than one bite of a peanut butter sandwich in my life, but I could eat a couple dozen of these gems! YUM.
Mwahaha, you have come over to the dark side! Peanut butter cups are awesome! I have to convince myself not to make them at home as that will for sure be the end of me. Although I guess death by peanut butter and chocolate isn’t exactly a bad thing…
Kate, you are killing my sweet tooth with all the goodies you have been making for me. Peanut butter cups are the best. Hope you have a great weekend.
-Gina-
Wow are these ever scrumptious… I could eat a ton of them and go into a sugar coma! yum!!!
Looks amazing….and sweets aren’t even my thing!!! I’ll be making these for my little family 🙂
I don’t know how you survived without a peanut butter cup till you were 20! Although I wish I still haven’t discovered them, because they are my ultimate snack! Whats funny is that I still have yet to make my own! I love the addition of crumbled peanuts on yours, great idea!