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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.
Your pictures are making me drool on my computer. 🙂 I will take a batch of these please….. 😉
Wow I can’t believe you didn’t try pb until you were 20!!! I’m so glad you liked your first peanut butter cups. Will definitely be trying to make my own!
Hehe! Treats like to tease us with their simple deliciousness! They look so good! Great job Kate!
i saw your recipe on FoodBeast, so I had to leave a comment here, too. We eat a lot of Smucker’s Natural peanut butter, chunky Style, so I’ll have to try them in peanut butter cups.
Great job! These are so cute and look delicious! 🙂
One taste and you were hooked, it seems! I am definitely hooked. Had PB for breakfast, had it again for lunch. Your homemade cups look delicious.
I have seen recipes for homemade PB cups a couple of time and I keep saying I’m going to make them. I LOVE PB cups. Frankly they (and butterfingers) are the only candy that I eat. When I ski I always tuck a few into my pockets for quick energy and at Halloween I always sneak a few from the kids bags . I’m off to check the recipe!! Love Foodbeast!!
I love peanut butter cups! Still have to make my own, though ;-).
I tell ya that Speedway will get you everytime! Love the layered look, and despite all the sweets I’ve had over the last couple of days I would love one of these.
I have homemade peanut butter cups in my ever-growing “stack” of things to make. You may have just inspired me to move it to the top! Yum! Yours look amazing!!