Chocolate and peanut butter are two of the most iconic flavors on earth. Why not combine them into one delicious dessert that will satisfy your cravings? That is what you get with this easy recipe for Chocolate Peanut Butter Fudge Cups. You can make your own homemade version of the peanut butter cup candy with delicious peanut butter sandwiched between two layers of rich chocolate.
Peanut Butter Fudge Cups
The classic combination of peanut butter and chocolate is always a crowd pleaser, especially for any Reese's lovers. With only five ingredients you likely have in your pantry, you can create your own homemade version of the chocolate and peanut butter candy. These mini peanut butter cups can be made in small paper wrappers and a mini cupcake pan for bite sized cups. Or you can use large wrappers with a regular cupcake pan, for the true peanut butter fudge cup lovers. The problem is the paper wrappers come in packs of 100's. Once I buy them, then I'm inclined to make at least 100 of the treats, whether I need them or not. It can be a problem!
Ingredients
- Semisweet Chocolate Chips
- Milk Chocolate Chips
- Confectioners' Sugar
- Peanut Butter
- Butter
- Peanuts
- Vanilla
What Kind of Chocolate Should I Use?
These peanut butter fudge cups are so versatile. They aren't going to taste exactly like a Reese's peanut butter cup, but they have the iconic flavor combination of peanut butter and chocolate. You might even like this version better since you have control over flavors and you know exactly what went into them! Choose the type of chocolate based on your personal taste preferences. For example, I prefer a bit of milk chocolate and semisweet chocolate. If you are a strictly milk chocolate person, then go with milk chocolate. Maybe you prefer mostly semisweet with just a pinch of milk chocolate. Whatever chocolate you love, give it a shot in this recipe.
How to Make Peanut Butter Fudge Cups
Using a 2 ½ inch muffin pan line, eight muffin cups with paper bake cups and set the pan aside. Next, in a small saucepan, heat the semisweet and milk chocolate chip pieces over low heat until melted. Remove the small saucepan from the heat.
In a second small saucepan, heat the peanut butter, butter, and vanilla over low heat. Stir constantly until melted. Once melted, add the confectioners’ sugar and stir. Remove from heat.
For the larger 2 ½ paper bake cups, pour about 1 tablespoon of melted chocolate into each cup. Chill for 5 minutes or until chocolate is firm. Next, pour 1 tablespoon of melted peanut butter over the layer of chocolate in each cup. Chill for another 5 minutes or until peanut butter is firm. Finally, pour the remaining melted chocolate over the layer of peanut butter in each cup. Sprinkle the top of each cup with chopped peanuts. Then chill for 10 minutes or until firm.
Store tightly covered in the refrigerator. Before serving let the cups stand at room temperature for 5 to 10 minutes. Enjoy!
Peanut Butter Cup Tips
- Keep in mind for this recipe that we are not tempering the chocolate.
- If you want to make bite sized peanut butter fudge cups, then you can use smaller paper cups. This will double the final piece count!
- Store the completed peanut butter cups in the fridge so the chocolate remains shiny with a good snap. If you keep them at room temperature, the chocolate will become a little soft and will start to get a white coating known as bloom.
- Once you are ready to eat them, take them out of the refrigerator about 10 minutes prior to let them get a bit closer to room temperature.
- You can top these fudge cups with just about anything. I used chopped peanuts for this recipe, but you could easily use colored sprinkles for a special event like Valentine's day or Easter.
Quick Tips If You Are Short on Time
If you don't have much time, but still are craving peanut butter and chocolate, you could go with buckeyes. Roll your peanut butter layer into a ball. Then dip the ball into your melted chocolate. Place them on parchment paper to cool and harden. You will get the same taste with less wait time for everything to harden in the refrigerator.
I hope you enjoy this simple peanut butter fudge cup recipe; I know I do. Try these out and let us know how they turn out!
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Peanut Butter Fudge Cups
Ingredients
- 1 cup semisweet chocolate pieces
- ½ cup milk chocolate pieces
- 1 ½ ounce confectioners sugar
- ½ cup peanut butter
- 2 tablespoon unsalted butter
- 2 tablespoon chopped peanuts
- ¼ teaspoon vanilla
Instructions
- Using a 2 ½ 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.
- In a small saucepan, heat the semisweet and milk chocolate pieces over low heat until melted.
- 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.
- 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.
- Pour the remaining melted chocolate evenly over the peanut butter layer in each paper bake cup.
- Sprinkle each with chopped peanuts.
- 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.
Notes
Nutrition
Here are a few of our favorite peanut butter recipes:
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Sara says
My husband loved these!
Tatiana says
Great dessert, we loved it
Brianna says
This looks amazing!
Linda says
I need to make more of these fudge cups! So creamy delicious
nancy says
so tasty and better than store bought!
Jeannie says
I use my small paper liners for this I want a small portion that I can take on one bite, its so good!
Carmy says
So simple but delicious!
Oscar says
This recipe looks so good. Going to make it this weekend.
carolyn m says
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 says
So glad you tried them and liked them. They are one of my favorites and I just can't stop eating them either!
Stacia says
Yum yum yum yum yum yum yum yum yum yummy 😋
serena says
Thanks so much Stacia!
Ann Phillipich says
I think I would try all semi-sweet chocolate chips since I'm a dark chocolate fan.