These homemade Peanut Butter Cups are quick, easy to make and the best part of any day.
Peanut Butter Cups – This post was really just a matter of time. My near obsessive love for all that it chocolate and peanut butter combined has been well documented .. Chocolate Peanut Butter Pie, Chocolate Peanut Butter Layer Brownies, Chocolate Peanut Butter Banana Muffins… yes, yes… I see the trend too.
I’m sorry (no, I’m really not) but when my brain decides that something is too good not to share with the rest of the class, it has to come forth. To this day, my favorite candy are peanut butter cups. So, naturally, my brain told me that I needed to learn how to make my own. The waistband on my jeans disagreed but needless to say, here is your post on how to make the easiest sweet treat you will ever need to have.
P.S. – You can use any kind of nut you like to make this filling or even use jar peanut butter, if you like. One word of caution, pistachios are AMAZINGLY DELICIOUS but when ground up into a butter… well… let’s just say they are not as appetizing to look at as I had hoped …sigh….
In fact, it was just wrong, very wrong. Trust me, try the cashews.
- 1 1/2 cups cashew nuts
- 2 tbl butter , melted
- 1/2 cup confectioners sugar
- 3 cups chocolate chips (whichever flavor you prefer.. I used dark chocolate)
- Mini cupcake wrappers
Start by adding the nuts to a food processor and grind until reaches a peanut butter consistency. This usually takes about 5 minutes.
Add in the butter and sugar and mix to combine. The peanut butter will be thick.
Melt the chocolate chips in a microwave safe bowl for three minutes. Stir the chocolate after each minute until completely melted.
Line a mini muffin pan with the mini paper wrappers.
Spoon the melted chocolate into each wrapper, filling 1/3 of the way up.
Spoon a small amount of peanut butter (about 1/2 tsp) and form it into a small disc. Place it on top of the chocolate already in the wrappers.
Spoon enough chocolate over the peanut butter to come up the sides and cover the peanut butter completely.
When all cups are filled, slightly jiggle the pan to even out the tops of the cups.
Place in refrigerator and let chill at least 1 hour.