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5 from 4 votes

Reese's Peanut Butter Cups

With Halloween coming up, it's the perfect time to make these Reese's Peanut Butter Cups although they're great anytime!
Prep Time45 minutes
Cook Time10 minutes
Passive Time3 hours
Total Time3 hours 55 minutes
Servings: 24 small cups
Author: Francine Lizotte
Course: Candies - Treats
Cuisine: American, North American
Keyword Chocoholic, Easy Recipe, Gluten Free, Halloween, Holidays & Events, Kids Recipes, Low Sodium/No Sodium, Vegan & Vegetarian

Ingredients

  • 1 3/4 cups semi-sweet mini chocolate chips
  • 1/2 cup chunky peanut butter tips & tricks
  • 3/4 cup smooth peanut butter
  • 3/4 cup powdered sugar tips & tricks
  • 1/4 tsp. ground Himalayan pink salt
  • 1/2 tbsp. coconut oil tips & tricks

Directions

  • Place the cupcake liners into a small muffin pan and set aside.
  • In a double boiler over medium heat, melt chocolate and stir until melted; remove from the heat.
  • Spoon one tsp. melted chocolate per muffin liner and spread evenly on the bottom and sides using a pastry brush an inch wide. Transfer to the fridge, for 10 minutes.
  • Meanwhile, in a small saucepan over medium heat, combine crunchy and smooth peanut butter, powdered sugar and salt. Stir the mixture before adding coconut oil. Cook the peanut butter mixture until its pourable, stirring constantly, about 3 to 4 minutes.
  • Remove from the heat and add 1 tbsp. per chocolate coated cup using a portion scoop. When filled, gently tap the muffin pan on the counter to remove any trapped air bubbles. Transfer to the fridge for 20 minutes.
  • Remove once again from the fridge and using a small spoon, cover the surface of each muffin cup with the remaining chocolate (you might have to reheat it again). Transfer back to the fridge for 1 hour or until set.