Peanut Butter Cups

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Easy homemade peanut butter cups with creamy peanut butter filling and firm chocolate snap. Perfect for gifting, storing, and holiday cookie tins.

Prep Time30

Course: Dessert

Keyword: peanut butter cups

Servings: (18–24 standard cups or 36–48 mini cups)

Author: Beth

Line a standard muffin pan or mini muffin pan with paper liners. Clear a shelf in the fridge or freezer. Or place in a cold garage.
In a medium bowl, using an electric mixer combine the peanut butter, butter, vanilla extract, and powdered sugar until a thick, dough-like filling forms. If it’s sticky, chill for 10 minutes.
1 cup (270g) creamy peanut butter, ¼ cup (57g) unsalted butter, 1 tsp vanilla extract, 1 ½ cups (169g) powdered sugar
Roll the peanut butter mixture into balls, then flatten into disks slightly smaller than the liner base – about 1-2 teaspoons filling for mini and about 1 tablespoon for standard. Set aside.
Chop the almond bark and microwave in a large bowl at 50% power in 30-second bursts, stirring between each, until smooth.
24 oz chocolate almond bark or vanilla almond bark
Spoon a little melted chocolate into each liner to cover the bottom– about 1-2 teaspoons for mini or 1-2 tablespoons for standard.
Place a peanut butter disk onto each chocolate base and gently press so the sides don’t touch the liner.
Cover the peanut butter filling with more melted chocolate. Gently tap the pan against the counter to smooth the tops.
Place in the refrigerator or a cold garage for 20–30 minutes, or until firm.

Gluten-Free: This recipe is naturally gluten free.

To Store: Keep in an airtight container on the counter for 5 days or in the fridge up to 1 week.

To Make Ahead: Prepare the filling up to 3 days ahead, portion into balls and store in the fridge.

To Freeze: Freeze in a single layer until firm, then store in a freezer bag for up to 2–3 months. Thaw in the fridge to prevent condensation.