This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Allrecipes Home > Community > Blogs >

blogs

My Sweet Creations

View Blog

Blog Archives

Tag Filter

All, Family, Lifestyle, Decorating, Holidays, How-To, Entertaining, Quick & Easy Meals, Mexican, Baking, Drinks, Dessert, Breakfast/Brunch, Seasonal Cooking, Hobbies

Blog Extras

Read More Blogs

Making Homemade Peanut Butter Cups

Jun. 22, 2009 10:57 am

Updated: Aug. 23, 2009 3:34 pm

How I made homemade peanut butter cups:

1) Melt milk chocolate and using a paint brush, paint the chocolate in the bottom and up the sides of the cup and allow to dry.

2) Once the cup is dry, make peanut butter mixture. I have tried many, but I highly prefer the "Peanut Butter Easter Eggs" from this site. http://allrecipes.com/Recipe/Peanut-Butter-Easter-Eggs/Detail.aspx<

3) Roll the peanut butter mixture into a ball and press into the cups.

4) Since the peanut butter mixture is firm enough as is, you can immediately take melted milk chocolate and paint over the top, sealing the peanut butter inside the cup and then you have a finished product!

Making Homemade Peanut Butter Cups

Send to a Friend

Tags: How-To, Baking, Dessert

Previous Post | Next Post

Comments

Add a comment

patricia3096

Jun. 22, 2009 11:29 am

Thanks Sweet Creations...I was totally addicted to peanut butter cups when I was a kid. I'm allergic to peanuts now but will for sure try this with homemade cashew butter.

patricia3096

Jun. 22, 2009 11:32 am

Question, were you able to peel off the paper cup pretty easily?

aforementionedthoughts

Jun. 22, 2009 11:34 am

Thanks for sharing this! Where did you get the paper cups? I have a small peanut butter cup mold, but haven't seen any paper cups like that.

MySweetCreations

Jun. 22, 2009 12:42 pm

I bought the brown papers, which is difficult to find, at a locally owned cake specialty store in San Diego that I found this past weekend. They specialize in cake and candymaking supplies, especially items you cannot find anywhere else. I was able to get a stack which consists of several hundred cups for only $1.09. These brown papers are the regular Reese's size and I also got the miniature cup size as well.

MySweetCreations

Jun. 22, 2009 12:43 pm

Yes, the paper peels off just like a Reese's does. The chocolate does not stick. I typically temper all of the chocolate I use.

Trishie

Jun. 22, 2009 2:51 pm

Send me some papers LOL!! I am so gonna make these, but I will have to use petite four cases LOL!!

Dianne

Jun. 22, 2009 8:24 pm

Those look delicious! I'm not a big candy maker (don't have the patience, I guess), so you'll have to tell me what "tempering" the chocolate means!

Avon

Jun. 23, 2009 8:31 am

I am so going to try this. Thanks for the tip on which filling you like best. I would have searched forever. Do you really think they taste just like a Reeses?

MySweetCreations

Jun. 23, 2009 12:03 pm

They taste similar, but myself and my friends whom try this recipe prefer them to a Reese's now. It is best if you use milk chocolate.

tortue44

Jun. 25, 2009 1:48 pm

you could cut the top off of cupcake papers

katie_luvs2bake!

Jun. 25, 2009 5:34 pm

I love making peanut butter cups, I will try the filling you are talking about. I hadI to adapt my filling because I love the slight salty taste of reeses pb cups.. the filling I found on this site was waaaay to sweet and had to add alot of cracker crumbs and peanut butter to it leaving me with WAY too much pb cups LOL thanks for posting this :)

*eclectRicity*

Jun. 25, 2009 10:10 pm

"Got any papers?" LOL, that just sounds so wrong. I'm really going to have to try this. I'll have to check my area for cups; as much as I love Reese's, I don't relish the thought of eating 50 of them just to re-use the papers, LOL!

Newbie

Jun. 26, 2009 2:15 pm

You can find the cups on ebay!

MICHAEL JACKSON

Jun. 26, 2009 10:11 pm

Oh, yum. Those look so good!

LpnLab

Jun. 27, 2009 10:47 am

I have been testing different peanut butter cup recipes from this site and taking them to work ( I work in a bakery!) Everyone at work has so far loved all of the recipes I've tried, I will now have to try yours! Amazing they aren't sick of all the sweets by now...

RachelH

Jun. 27, 2009 1:52 pm

Most Michael's Craft stores or cake decorating will have some sort of papers. Made for candy. And that "cup mold" should work - Chill them, and they'll probably pop out with a twist.

MySweetCreations

Jun. 27, 2009 6:35 pm

Just keep in mind that if you chill chocolate, it is exposing it to moisture and it changes the chocolate. If you temper the chocolate there is no need to chill chocolate as it will set and be dry to touch within 3 minutes. When you eat it, it will be crisp and not melt in your hand. I highly recommend tempering the chocolate. As far as the baking cups, I could only find the brown ones in a cake and candymaking specialty store, otherwise they are a more rare find.

winnP

Jun. 27, 2009 7:19 pm

I'm sure I could google it and find out on my own eventually, but what does it mean to "temper" chocolate? Sounds like something one does to steel in a refinery!

Amber

Jun. 28, 2009 8:26 am

Since no one else wants to answer, I will- tempering is a method of melting the chocolate to ensure that your result is a crisp, smooth looking chocolate, not tempering chocolate properly for candy can cause a streaky, dull look to your chocolate - allrecipes instructions for tempering: http://allrecipes.com/HowTo/Tempering-Chocolate/Detail.aspx and a couple methods from ghiradelli http://www.ghirardelli.com/bake/chocolate_tempering.aspx

MySweetCreations

Jun. 28, 2009 8:44 am

Sorry, yes, you can look up what tempering is. There is a section about tempering chocolate on AllRecipes. Here is a link that best describes it. The chocolate that you buy in stores and in chocoalate shops are all tempered. If you do not temper, the chocolate will not set and stay wet. Usually people will refrigerate to help set the chocolate, but the moisture in the refrigerator alters the chocolate and it will form a white look to the top and taste dry or even wet and taste "off" after a couple of days. http://candy.about.com/od/candybasics/ht/temperchoc.htm

Joy

Jun. 28, 2009 9:22 pm

See the link for a site that you can order the brown candy paper from. Great idea by the way! http://www.sugarcraft.com/catalog/candies/candycups.htm

HONEYKITTEN

Jul. 2, 2009 11:58 am

Wow, these looks so yummy! Thanks for sharing. I too am a fellow San Diego dweller who loves to cook. I love this site! hehe

MySweetCreations

Jul. 2, 2009 12:29 pm

Pleasure to meet you HoneyKitten, I love AllRecipes and I have been hooked since I joined a year ago. Taking photos motivates me to cook and bake more. ;)

Aug. 23, 2009 3:34 pm

pb cups are my bro-in-law's fav (and he doesn't like dessert---heresy!) we purchased some which were like, well....worse than my hockey-puck bagels. will definitely try these for our annual cookie exchange.

Add a comment

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

My Profile

MySweetCreations

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

Member Since: Jun. 2008

Cooking Level: Intermediate

Cooking Interests: Baking, Dessert

Hobbies: Biking, Reading Books

My Profile
My Photos
Cooks I Like
My Reviews
My Blog

ADVERTISE WITH US

About Me

I am a stay at home mom to our three year old daughter, Alexa. I have a great husband and a precious cat named Haylee. I love taking care of my home and my family. I am very much into natural health and medicine, but I bake and eat a lot of sweets! I grew up on a farm in Iowa and now I am very much at home in San Diego.

My favorite things to cook
I love baking a wide variety of cookies, cakes and candies, that is my specialty. I also love making homemade cheesy broccoli soup, baked ziti, cheddar cheese fondue and macaroni and cheese.

My favorite family cooking traditions
My toddler daughter loves to help me bake. I remember watching my mother bake when I grew up and she instilled that passion to bake in me. I am thinking that my daughter will turn out the same way. She has her own apron, mini baking sheets, cookie cutters and she helps me each and every time I bake.

My cooking triumphs
I tempered chocolate and I also made soft caramels, I consider those my triumphs at the moment.

My cooking tragedies
I have been trying to make candy from scratch. I failed several times at trying to make the fondant for candy and truffle centers, I decided to put my candymaking book away for a while. I have made caramel from scratch, but I still need to work at getting the right consistency so I can wrap them or dip them in chocolate.

Email or User Name	Password (forgot?)

Remember me? Join for FREE!