Chocolate Peanut Butter Cups Recipe

Fantastic Recipe with Helpful Tips! I followed the recipe closely but also incorporated some extra tips. To make the chocolate smoother, I added a teaspoon of butter. For extra flavor, I mixed in 1/4 cup of crushed honey graham crackers and 1 teaspoon of vanilla into the peanut butter mixture. Instead of using regular-sized cups, I opted for miniature muffin cups to create bite-sized candies like Reese's. I chose to skip the fridge and placed them directly in the freezer for quicker setting. Thinner chocolate walls in the cups work best as long as they form a solid layer. To add a decorative touch, I melted a bit of dark chocolate and drizzled it over the tops of the cups. This recipe is easy to follow and the result is absolutely delicious!

I made these peanut butter cups for a friend who loves Reese's cups, and he absolutely loved them! I followed the advice of other reviewers by greasing a silicone muffin sheet instead of using liners, and I also added 1/4 cup of crushed graham crackers and about 1 tsp of vanilla extract to the peanut butter mixture. After baking, the top layer was a bit uneven, so I used a pastry brush to smooth it out with some extra melted chocolate, creating a beautiful finish. I also plan to experiment with butterscotch and white chocolate chips, coloring them with food dye to create decorative designs on the cups for special occasions and gifts.

This recipe was incredibly simple to make. I greased a mini muffin tin with coconut oil and with a gentle push from a butter knife, the treats easily popped out after spending just a few minutes in the freezer. Using graham cracker crumbs is essential for achieving the same texture as store-bought treats. I decided to place the peanut butter filling in a plastic bag and piped it onto the chocolate, which proved to be a much easier method compared to using a spoon. The end result was absolutely delicious, and my husband absolutely adored them!

Delicious! These treats are especially sweet when made with semi-sweet chocolate chips. I opted to melt my chocolate chips using a double boiler instead of the microwave, as I've had issues with melting them in the microwave before. Following suggestions from others, I added some graham cracker crumbs to the mix. I suggest using a mini muffin pan for this recipe. I lined the pan with paper liners and sprayed each liner with Pam, making it easy to peel off without any issues. These would be perfect for a festive Christmas treat!

I just made a batch of these almond butter cups and they turned out great! I only used half of the filling ingredients and made 12 mini cups with paper liners as I was worried I would eat them all. There was enough filling and chocolate left to make one large cup in a custard cup. I will definitely make these again, they were quick to make in the mini cups. I might try adding some vanilla and graham cracker crumbs to the filling next time, taking inspiration from other reviews. Despite not looking very pretty, I am very pleased with how they taste. Sadly, I discovered I have a peanut allergy, so my favorite peanut butter cups are now off-limits. I tried some cashew butter cups, but they were quite expensive, so these almond butter cups are a fantastic alternative! Thank you for sharing the recipe.

Review: 10/10 I had an excellent experience with this product. It exceeded all of my expectations and I would highly recommend it to others. I give it a perfect 10 out of 10 rating!

Due to my egg allergy, I find this homemade treat to be a wonderful option that I can enjoy both consuming and preparing.

Absolutely nailed it!

I have been using this recipe for years. To please the cup enthusiasts in my family, I prepare a giant peanut butter cup by lining a 10-inch pie plate with foil or plastic wrap, then spreading melted chocolate along the sides. After it sets, I fill it, smooth the top, and drizzle more melted chocolate on top. It's my father's favorite and it lasts a long time!