Reeses Cups are one of my favorite candies. I love Reeses Cups in my ice cream, cakes, cookies, and more. You could say that I might have a slight obsession. But nothing beats homemade treats, am I right? Reeses are delicious but sometimes the combination of milk chocolate and peanut butter just doesn’t do it for me. Last night I craved something a bit more sophisticated–Reeses with dark chocolate.
All you need is dark chocolate, peanut butter, powdered sugar, butter, and patience while this treat sets up in the fridge. This recipe was easy and totally worth the wait. You’ll have your dark chocolate fix in no time! And if you want it to be totally homemade, then use my recipe for homemade peanut butter. But even store bought peanut butter will create a delectable candy for you and others (if you’re nice enough to share).
Homemade Dark Chocolate Peanut Butter Cups Yields 36 mini peanut butter cups
- 1 and 3/4 cups 60% dark chocolate or higher, chopped (I used 72% Callebaut chocolate)
- 1/2 cup creamy natural peanut butter or Arianna’s Homemade Peanut Butter
- 2 tbsp butter, softened
- 1/4 cup and 2 tbsp confectioner’s sugar, sifted
- Line a baking sheet with 36 paper cupcake liners.
- Melt the chocolate in the microwave for 30 second intervals, until melted.
- Distribute the melted chocolate into the 36 paper cupcake liners. I used a spoon to portion the chocolate at the bottom of the liner and coated the sides of each cup. Place the pan in the freezer for 15 minutes.
- While the chocolate is in the freezer, Mix the peanut butter, butter, and confectioner’s sugar together by hand with a wooden spoon until mixed and light. Taste it and make sure the sweetness is to your liking. Take the chocolate out of the freezer and place small amounts (1/2 tbsp or smaller) of peanut butter into each cup.
- If you need to warm up the melted chocolate then do so for a quick 10-12 second interval in the microwave. Then portion small spoonfuls of chocolate into the cups, one cup at a time Place the peanut butter cups in the fridge for 45 minutes to set the top layer of chocolate
- Once the top layer firms up then these goodies are ready! They can be stored on the counter top for 3 days or for 1 week in the fridge.