Description
These homemade Reese’s Cups are a simple, delicious treat made with just a few ingredients. Creamy peanut butter is blended with powdered sugar and butter to create a smooth filling, then coated in rich, melted milk chocolate. This easy no-bake recipe yields bite-sized, indulgent candies that are better than store-bought versions and perfect for satisfying your sweet tooth.
Ingredients
Scale
Peanut Butter Filling
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 2 tbsp unsalted butter, softened
- 1/4 tsp salt
Chocolate Coating
- 1 1/2 cups milk chocolate chips
- 1 tsp coconut oil
Instructions
- Prepare Muffin Tin: Line a mini muffin tin with paper liners to prevent sticking and for easy removal of the finished cups.
- Make Peanut Butter Mixture: In a mixing bowl, combine the creamy peanut butter, powdered sugar, softened butter, and salt. Mix thoroughly until you get a smooth, well-blended filling.
- Shape Peanut Butter Discs: Roll the peanut butter mixture into small balls, then flatten each one slightly so that they fit nicely into the muffin liners.
- Melt Chocolate: In a microwave-safe bowl, melt the milk chocolate chips together with the coconut oil. Heat in short bursts, stirring in between, until the mixture is fully smooth and melted.
- Layer Chocolate and Filling: Spoon a small amount of melted chocolate into each lined muffin cup, enough to cover the bottom. Place a peanut butter disc on top of the chocolate layer.
- Cover with Chocolate: Pour additional melted chocolate over each peanut butter disc, making sure the filling is completely covered with chocolate.
- Chill to Set: Place the filled muffin tin in the fridge and chill for about 30 minutes until the chocolate is fully set and firm.
Notes
- Use creamy peanut butter for the smoothest texture.
- If you don’t have coconut oil, you can use vegetable oil or butter to help melt the chocolate smoothly.
- Store the finished cups in the fridge to keep them firm, especially in warm climates.
- For a different flavor, try using dark chocolate or white chocolate instead of milk chocolate.
- These cups can be stored in an airtight container in the fridge for up to 2 weeks.
