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Homemade Milk Chocolate Peanut Butter Cups

Homemade Milk Chocolate Peanut Butter Cups

Peanut butter and chocolate is my kryptonite. I have a horrible sweet tooth, hence the theme of this blog, but with peanut butter and chocolate I lose all control. Most people have a voice in their head, or stomach, that says it's time to stop or you'll be sick. I don't have that voice. I call it going to "the dark side." This happens roughly once a week. My husband knows it's best to just look the other way. When things get really "dark" I melt chunks of chocolate and peanut butter together and eat it with a spoon. Like soup. I probably shouldn't admit that. 

It doesn't matter how the two come together. A bowl of ice cream, cupcakes, even a protein bar will satisfy a craving. I'll take anything that comes my way. But the BEST; the truest, most original way to indulge is the classic chocolate peanut butter cup. No fuss, just a straightforward hit of salty, sweet, rich, decadence. And I have the BEST homemade version. 

Reese's are great. I love them. I steal them out of my kid's halloween candy every year; and then blame their dad. But they've been sitting on a shelf for an eternity. They're always broken and crumbled. The chocolate has a pale, faded color. They'll do in a fix, but we can do better. We deserve better. 

The greatest thing about this homemade recipe is you can wing it. Semi-sweet chocolate, dark chocolate, bittersweet, it all works. Same with the peanut butter; creamy, crunchy, natural, even almond butter. You can tailor this recipe to suit your personal taste. I used milk chocolate and creamy peanut butter because I'm old school. 

This is a wonderful recipe to make with your kids. It's simple and easy to put together. They'll love making candy from scratch. There's no oven time and measurements don't need to be exact to have a delicious outcome. So grab some mini helpers. Unless you don't want to share, which I can completely relate to. 

These chocolate peanut butter cups make wonderful gifts. Stack them in their wrappers in a cellophane bag, tie with twine, and give them to your neighbors for holidays. 

Homemade Milk Chocolate Peanut Butter Cups

Makes 12 large cups or 24 small cups

  • 2 heaping cups of chocolate chips (Any kind of chocolate will do)
  • 1 tablespoon of shortening (this is optional, the shortening makes the chocolate shiny)
  • 1/2 cup of peanut butter (any kind will do)
  • 2 tablespoons unsalted butter at room temperature
  • 1/4 cup of powdered sugar 

*Baker's Note: Depending on the type of chocolate and peanut butter you can add a tablespoon more of powdered sugar to taste. For example, if using bittersweet chocolate and natural peanut butter you may want to sweeten the peanut butter mixture a bit more. 

  1. Line a muffin tin with 12 paper liners or a mini muffin tin with 24 mini liners.
  2. In a medium bowl, melt the chocolate and shortening (if using) together. You can use a microwave or a double broiler to melt. If using a microwave melt for 20 second increments, stirring between, to prevent burning the chocolate. 
  3. Using a tablespoon, scoop melted chocolate into each paper liner. The chocolate needs to cover the bottom of liner. You'll use a little less than half the chocolate.
  4. Place the melted chocolate aside. Put the muffin tin in the freezer for 10-15 min till the chocolate sets.
  5. While the chocolate is setting, combine the peanut butter, unsalted butter, and powdered sugar. I use an electric mixer, but a whisk will do the trick.
  6. Take the muffin tin out of the freezer. Put a dollop of the peanut butter mixture in the center of each muffin cup. Pound the muffin tin on the counter a couple times so the peanut butter mixture levels out, but try not to let it touch the sides of the paper. Place back in the freezer for 10 minutes.
  7. Top each cup with the remaining melted chocolate. Use a spoon to lightly push the chocolate around so all the peanut butter is covered. Place the cups back in the freezer for a final 15 minutes till set. 
  8. Remove the cups from the muffin tin. Keep them in their paper wrappers till ready to eat.


Stonewall Kitchen, LLC
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