Peanut Butter Fudge Cups

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Peanut butter fudge trufflesThe classic combination of peanut butter and chocolate is always a crowd pleaser. These little morsels can be made in small paper wrappers or large, for the true peanut butter cup lovers. Sometimes my only problem is the wrappers come in packs of 100’s. Once I buy them, then I’m inclined to make 100’s of the treats, whether I need it or not. What else I love about these morsels is that you can top them with just about anything. I used chopped peanuts for this recipe, but you could easily use colored sprinkles if you need them for a special event like Valentin’s day or Easter.

Here is what I love about these. They are so versatile. Now they aren’t going to taste like a Reese’s peanut butter cup. They are definitely going to be a little different but a perfect fit for your tastebuds. You can choose the type of chocolate based on your personal taste preferences. I prefer a bit of milk chocolate and semisweet chocolate. If you are a strictly milk chocolate person, the go with it. Maybe your prefer mostly semisweet with just a pinch of milk. Whatever you love, go with it.

Here’s what you need to keep in mind for this recipe. We are not tempering the chocolate. So for this recipe you will need to keep the completed morsels in the fridge so the chocolate remains shiny with a good snap. Otherwise if you keep them at room temperature, the chocolate becomes a little soft and starts to get a white coating known as bloom. I just take them out about 10 minutes before I need them to let them get a tiny bit closer to room temperature. I hope you enjoy this simple recipe; I know I do.

Peanut Butter Fudge Cups

Peanut Butter Fudge Cups


  • 1 cup semisweet chocolate pieces
  • 1/2 cup milk chocolate pieces
  • 1 1/2 ounce confectioners sugar
  • 1/2 cup peanut butter
  • 2 tablespoon unsalted butter
  • 2 tablespoon chopped peanuts
  • 1/4 teaspoon vanilla


  1. Using a 2 1/2 inch muffin pan, line eight muffin cups with paper bake cups; set pan aside. We used much smaller paper bake cups to double the final piece count and make them bite size.
  2. In a small saucepan, heat the semisweet and milk chocolate pieces over low heat until melted.
  3. Remove saucepan from heat. In a second small saucepan, heat the peanut butter, butter, and vanilla over low heat, stirring constantly until melted. Once melted, add the confectioners sugar and stir. Remove from heat.
  4. If you are using the larger paper bake cups pour about 1 tablespoon melted chocolate into each paper bake cup; chill about 5 minutes until chocolate is firm. Pour about 1 tablespoon melted peanut butter over the firm chocolate in each paper bake cup; chill about 5 minutes more until peanut butter is firm.
  5. Pour the remaining melted chocolate evenly over the peanut butter layer in each paper bake cup. Sprinkle each with chopped peanuts.
  6. Chill candy about 10 minutes or until firm. Store tightly covered in the refrigerator. To serve allow cups to stand at room temperature for 5-10 minutes.
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3 comments… add one

  • Ann Phillipich March 20, 2016, 1:50 pm

    I think I would try all semi-sweet chocolate chips since I’m a dark chocolate fan.

  • carolyn m July 4, 2016, 9:16 am

    I used a small silicone candy mold pan. Easy to pop out of the molds. (you could put them into mini-cup cake liners afterwards.
    * I melted Milk chocolate, and peanut butter (separately) in microwave. Just melt little at a time to get the right consistency and not burn the chocolate.

    *I put the melted chocolate into a small freezer bag (let cool slightly), and cut the tip and basically was sooo easy to squeeze amount into cups. Then I placed in freezer until firm. I did the same with the peanut butter mixture. Easy to do, less mess AND – could Not stop eating them.
    **Also-I did not use vanilla. I used 1/3 cup confectioners’ sugar

    • serena July 6, 2016, 12:06 pm

      So glad you tried them and liked them. They are one of my favorites and I just can’t stop eating them either!


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