Indulge in the Ultimate Decadent Reese’s Chocolate Peanut Butter Cup Experience
Learn how to make delicious Decadent Reese’s Chocolate Peanut Butter Cup. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 cup creamy peanut butter (natural or classic, depending on your preference)
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered sugar (adjust to taste for sweetness)
- 1/2 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or vegetable oil (to smooth the chocolate)
- Pinch of salt (optional, but I love it to balance the sweetness)
If you’re looking to switch things up, almond butter or sunflower seed butter can be a great substitute for peanut butter, especially if allergies are a concern. For the chocolate, dark chocolate chips offer a richer, less sweet alternative that pairs beautifully with the peanut butter filling.
Instructions
- Line a mini muffin tin with paper liners or lightly grease it to prevent sticking.
- In a medium bowl, combine the peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of salt. Stir until smooth and creamy — this is your luscious filling. If it feels too stiff, add a teaspoon of milk or cream to loosen it up. I remember Mama Lu telling me that texture is as important as taste — it should spread like a soft whisper.
- In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second bursts, stirring between each, until silky and smooth. Be patient — rushing this step can cause the chocolate to seize.
- Drop about a teaspoon of melted chocolate into each muffin cup, tilting the pan to coat the bottom evenly. Place the tin in the fridge for 10 minutes to let the chocolate set. This little chill is like a breath between stories — it builds anticipation.
- Once the chocolate base is firm, add a heaping teaspoon of the peanut butter filling on top, gently pressing it down to create an even layer.
- Cover the peanut butter layer with another teaspoon of melted chocolate, ensuring the filling is sealed inside. Give the tin a gentle tap on the counter to smooth the tops and release any air bubbles.
- Refrigerate the cups for at least 30 minutes, or until the chocolate is fully set and firm to the touch. This waiting time reminds me of Mama Lu’s slow-cooked Sunday roasts — good things come to those who wait.
- Once set, carefully remove the cups from the tin. Store them in an airtight container in the fridge.
