So anyone who knows me well, knows I hate chocolate with peanut butter. I know! I know! It’s insane, and I have yet to meet anyone that shares this outlook on confections….BUTTTT since it is probably my husband’s favorite combination on Earth, I make quite a few chocolatey peanut buttery things. I made these Reese’s copycat chocolate peanut butter cups as a little Valentine’s Day surprise, and he loved ’em.
The peanut butter filling turned out to be the same texture as their Reese’s counterparts. I made the chocolate coating a little darker than the normal, but you can use milk chocolate, semi sweet, or bittersweet chocolate chips. It all depends on your taste!
The bonus is that it only is six ingredients! There’s a little assembly time, but otherwise, they come together pretty quickly!
For the filling you will need: 1/2 cup peanut butter (creamy), 3 Tablespoons butter, 4 Tablespoons of light brown sugar, and 3/4 cup powdered sugar.
For the chocolate coating you will need: 4 cups chocolate chips ( I used half bitter sweet and half semi sweet) and 1/4 cup vegetable shortening. I like using the organic kind made from palm oil! (you could also use coconut oil!)
Before doing anything else, line up your mini muffin tins with mini liners. Or you can do regular size for massive cups!
Start the filling by combining the peanut butter, butter and brown sugar in a saucepan.
( I made too much of the peanut butter filling, so the picture is double what I am recommending in the recipe!)
Cook on medium-low heat, stirring frequently with a whisk for about 3-5 minutes. You want the brown sugar to dissolve. It will start to bubble!
Stir in the powdered sugar. It will be a little hard to stir at first and you may need to switch to a wooden spoon.
It will eventually look like this!
Grab a small amount of filling and roll into a little ball. You want the ball to be a little smaller width-wise than the cupcake tin you are using, this way the chocolate can completely surround it. Place the balls on a cookie sheet (might want to line with parchment). Flatten them a little on top.
Now it’s time to melt that chocolate!! I used half bittersweet and half semisweet, so it has a nice dark flavor. You can use any kind of chocolate you want! I also used a palm oil based shortening (organic) instead of the regular shortening. You could also use coconut oil.
Cook on LOW! Also make sure to stir frequently so none of the chocolate will burn on the pan. It should only take about 2 minutes. Remove from the heat and make sure to smooth out any lumps with a whisk/spoon.
Place a small amount of the chocolate into each of your muffin tins and top with the peanut butter balls.
Then top the peanut butter balls completely with the chocolate.
Let them set in the refrigerator or freezer. Store them in an airtight container in the fridge or freezer! You can store them at room temperature but they will be much softer!
- 1/2 cup creamy peanut butter
- 3 Tablespoons butter
- 4 Tablespoons brown sugar
- 3/4 cup powdered sugar
- 4 cups of chocolate chips
- 1/4 cup vegetable shortening
- 1. Combine the peanut butter, brown sugar, and butter in a sauce pan. Cook on medium-low for about five minutes, stirring frequently. It will bubble.
- 2. Remove the pan from heat and stir in the powdered sugar until completely combined. It should be thick.
- 3. Let cool. Then form into small balls. Place on a sheet pan and flatten slightly.
- 4. Heat the chocolate chips and shortening on low heat for about 3 minutes, until completely melted and smooth.
- 5. Line a mini muffin tin pan with cupcake liners.
- Spoon a small amount of the chocolate into each cup. Add the peanut butter on top and then completely cover with chocolate.
- Let set in the refrigerator or freezer. Store in refrigerator for up to 1 week!
- You will need a mini muffin tin and mini cupcake liners!