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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.
I can’t believe you didn’t have peanut butter as a kid! That’s insane. These look delicious?!
How did I miss this post??? I love peanut butter cups and have two or three different recipes, but I need to try yours 🙂 they look delicious.
And I didn’t like peanut butter till I was 23 and pregnant LOL
Sounds like great flavor and very nice photos:)
I have a very good recipe for peanut butter cup bars that is so simple, and they taste just like Reese’s too. I will share it with you if you’d like to try them. I got the recipe from my 6th grade teacher and have been making them since; they are always a hit!
Nancy, I’d love to have your recipe! Thank you! 🙂
Very well done, anybody can enjoy this amazing recipe!!!
Beautiful peanut butter cups! I’m glad you gave peanut butter candy a chance that day at the gas station! It’s delicious!
Kate these look amazing! I need to make these! Great job!
I’m drooling over here! Cut it out would ya?! lol I’m trying to be good and eat healthier. These are a def. cheat day goodie!
These look great, and such good pictures! I love the peanuts on top – that’s a really nice finishing touch!
I’m not a big peanut butter cup fan, but my hubby would LOVE these!! Perhaps I’ll make them and surprise him with a special treat. Thanks for sharing!