Homemade Peanut Butter Cups
Did you know that you can make Peanut Butter Cups in your own kitchen with only 4 ingredients and just a fraction of the sugar? They’re super easy, great for holidays, perfect for gifting, and absolutely delicious!
Healthier Peanut Butter Cups
When you need to satisfy your sweet tooth, Peanut Butter Cups never disappoint. With their salty-sweet flavor, creamy filling, and crisp chocolate coating it’s no wonder they’re a crowd favorite! When holidays roll around and the candy starts to trickle in, peanut butter cups are one of the first to disappear from the candy bowl.
One of the things I love to do is to recreate some of our favorite treats. For one, I can control the ingredients! It means I can cut back on the sugar, or make allergy substitutions when necessary. When you use high-quality ingredients, the end product is so much better. Plus- homemade treats are so fun to give away. And one of our favorite ways to celebrate the holidays! Switch up the sprinkles to match the season and boom. These Homemade Peanut Butter Cups are sure to spread the love and are guaranteed be a massive hit!
Ingredients For Homemade Peanut Butter Cups:
- High Quality Chocolate– go for a solid chocolate bar if you can. We used milk chocolate here, but dark chocolate would be delicious!
- Peanut Butter– we used all-natural creamy peanut butter. You could easily use sunbutter here if you have nut allergies!
- Graham Crackers– graham cracker crumbs add a great texture that mimics store-bought peanut butter cups.
- Maple Syrup– maple syrup created the perfect consistency for our filling. You could use powdered sugar if you prefer, but you might end up with a drier filling.
How to Make Homemade Peanut Butter Cups:
- Put the peanut butter in a medium sized bowl. Microwave for about 15 seconds or until your peanut butter is softened.
- Crush the graham crackers into fine crumbs. Add to the peanut butter along with the maple syrup. Stir until combined.
- Chop your chocolate bar and place in a microwave-safe bowl or liquid measuring cup.
- Melt in the microwave. Stir every 30 seconds, until the chocolate is smooth and melted. It should take no longer than 90 seconds.
- Pour half of your melted chocolate into a silicone mold or a muffin tin with liners.
- Top with about a teaspoon of the peanut butter mixture.
- Pour the remaining chocolate on top of the peanut butter. Tap your mold or muffin tin on the counter to remove air bubbles and ensure that the chocolate settles into all of the cracks and covers your peanut butter mixture.
- Place in the fridge for 15-30 minutes or until the chocolate has set.
- If desired, drizzle the finished peanut butter cups with melted chocolate and top with sprinkles. To achieve the thin drizzle of white chocolate in our photos, use a spoon to drizzle the chocolate back and forth over the candy, holding your hand high above.
Tips & Suggestions
These will last for a few days at room temperature, or in an airtight container in the fridge for 2 weeks. If you are stacking them, place parchment paper between the layers to avoid sticking.
Yes! They freeze great. Place in a freezer storage back or airtight container for 2-3 months. Allow to come to room temperature for 10-15 minutes before enjoying. Or eat cold!
You can really use any good quality chocolate here. White, milk, semisweet, or dark chocolate would all be yummy! Semisweet and dark chocolate will set up firmer than the white or milk chocolate. Adding about a half teaspoon of coconut oil to your melted chocolate can help with this. Almond Bark also
This is a great place to get creative! We drizzled some of ours with chocolate and topped them with sprinkles. But you can also skip the drizzle and add the sprinkles before the chocolate sets. Use different sprinkles depending on the occasion! Flaked sea salt or chopped peanuts are also delicious.
You have a couple different options! We’ve also made these in a mini muffin tin with liners and that works great. Don’t attempt to do it without the liners, or you will just be scraping them out. You can also make these in a pan! Line an 8×8-inch pan with parchment paper. Press the peanut butter mixture into the pan and top with melted chocolate. Once chilled, cut into squares. They won’t look exactly like peanut butter cups, but they will taste just as delicious!
More Homemade Peanut Butter Treats:
Homemade Peanut Butter Cups
- 1 cup peanut butter melted
- 4 sheets graham crackers finely crushed
- 3 tablespoons maple syrup
- 1 pound chocolate bar chopped
- Add your peanut butter to a medium sized bowl. Heat in the microwave for 15-20 seconds to soften. Stir in the graham cracker crumbs and maple syrup.
- Place the chopped chocolate in a microwave safe bowl. Heat for 30-second intervals, stirring between each interval, until smooth and melted. This shouldn't take longer than 75-90 seconds! Do not overheat. When there are just a few pieces left, keep stirring. The residual heat will smooth it out.
- Pour a small amount of chocolate into a silicone mold or mini muffin pan with liners. Tap to allow the chocolate to spread.
- Add about a teaspoon of the peanut butter mixture to each cup. Top with the rest of the melting chocolate, tapping gently to allow the melted chocolate to settle into the mold.
- Put the peanut butter cups in the fridge for 20-30 minutes or until set.
- If desired, drizzle with additional melted chocolate and top with sprinkles. Enjoy!
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
Could you subtitle nuts for pumpkin seeds? Or just simply peanut butter? Are there any adjustments to other ingredients needed if one does that?
Hi Lynn, no other adjustments would be needed! We love using nuts or peanut butter- either one!
The supermarket was out of pumpkin seeds. Would sunflower seeds be ok?
It would taste different clair, but I’m sure it will still be good!
Instead of pumpkin kernels, can I use pumpkin puree? Would it still be 1/2 cups if so? Thanks!
I’m not sure that would work- I don’t know that they would set up well! But you could try sunflower seeds!
? People keep asking about pumpkin seeds… but the recipe doesn’t call for pumpkin seeds???
Sorry for the confusion- this is an updated recipe. 🙂