Homemade Dark Chocolate Peanut Butter Cups
Rich, perfectly chocolate-y, and loaded with peanut butter filling. These Homemade Dark Chocolate Peanut Butter Cups are so much better than store-bought.
Ingredients
- ½ cup salted butter, room temperature
- 2 cups smooth peanut butter
- 3 cups powdered sugar, sifted + extra to dust hands with
- 7 cups chocolate chips
Instructions
Peanut Butter Filling
- Beat butter and peanut butter until smooth.
- Add in powdered sugar, 1 cup at a time, beating well until combined.
- Dust hands with powdered sugar.
- Scoop out 1 Tablespoon peanut butter mixture at a time and form into a ball.
- Place on a parchment lined baking sheet.
- Put in refrigerator until chocolate is tempered.
Tempered Chocolate
- Place chocolate in a glass bowl and place over a pot of simmering water.
- Stir until chocolate melts and temperature is between 131 degrees and 136 degrees.
- Remove from heat and cool, stirring constantly, to between 82 degrees and 84 degrees.
- Place back over warm water and raise temperature to between 88 degrees and 90 degrees. Hold at this temperature.
Putting It Together
- Spoon 1/2 Tablespoon tempered chocolate in the bottom of a candy mold or candy paper.
- Place peanut butter ball on top of chocolate.
- Top with another 1/2 Tablespoon chocolate.
- Place completed candies in freezer for 5-10, or until set. Remove immediately.
Notes
Substitutions:
- You can use any kind of chocolate you like! Milk chocolate, bittersweet... but the temperatures for tempering the chocolates will be different. Be sure to look up the correct temperatures because this recipe is for dark chocolate!
- You could also use almond butter instead of peanut butter!
- Vegan chocolate and butter could be used to make this recipe vegan.
- The best way to set these candies is definitely in the freezer! But, you can leave them out on the counter to set.
- The peanut butter filling may become greasy as it comes to room temperature. Be sure to keep it in the fridge!
- When working with the filling, keep your hands lightly coated in powdered sugar.
- This recipe could also be made into jumbo sized peanut butter cups by using normal sized muffin liners and pans.
- Don't skip tempering the chocolate! It's the only way to really get that crisp, shy chocolate.
- Keep in mind, the temperature for the chocolate will keep going up after you take it off the heat. Always take it off when it starts getting close to temper!
Nutrition
Serving: 1PieceCalories: 173kcalCarbohydrates: 18gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 9mgSodium: 64mgPotassium: 63mgFiber: 1gSugar: 16gVitamin A: 53IUCalcium: 5mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.