Description
All fans of Reese’s Peanut Butter Cups, rejoice! This recipe is for you. It’s crunchy, smooth, and all-around yummy! This slightly elevated version of a childhood favorite candy is SO easy to make at home it’s hard to believe. Plus, you know exactly what’s in it and that always makes us feel better here at Biting. If you’re hankering for your favorite peanut butter cup, make this recipe tonight!
Ingredients
Scale
Peanut Butter Filling
- 1/2 cup smooth peanut butter (or crunchy) (125g)
- 3 tablespoons unsalted butter, room temperature (42g)
- 1 cup powdered sugar (113g)
- 1/4 teaspoon vanilla bean powder
- scant 1/8 teaspoon sea salt
Chocolate Cup Coating
- 3 1/2 ounces chocolate, chopped (100g) *I used a combination of 30g dark 70% chocolate + 70g milk chocolate, but use the chocolate you like best.
- small pinch of salt
Biscoff Middle + Topping Layer
- 1 1/2 to 2 ounces Biscoff cookies (about 6–7 cookies), crumbled into pea-sized pieces (50-60g)
Instructions
- Make the peanut butter mixture. Using a fork or a mixer combine the peanut butter, powdered sugar, butter, vanilla bean powder, and sea salt until well combined. Set aside while you make the chocolate cups
- Prep the chocolate cups. Melt the chocolate in a double boiler over low heat until completely melted and remove from the heat. Using a small spoon, drizzle equal amounts into silicone, foil, or paper cupcake liners. Spread the chocolate around as evenly as possible to cover the bottoms and partially up the sides. Leave just enough melted chocolate to drizzle over the tops of the finished peanut butter cups. Sprinkle the chocolate with crumbled Biscoff cookies (be sure to reserve about 1/4 cup of the cookies to decorate the cups in the final step). Then place the cups into the fridge or freezer to firm up before adding the peanut butter filling.
- Add the peanut butter filling When the chocolate layer has firmed up, use a small dessert spoon to distribute the peanut butter mixture as evenly as possible to each cup and spread the mixture to the edges.
- Decorate the tops. Drizzle any remaining chocolate over the peanut butter cups and sprinkle each one with the remaining cookie crumbles. Store peanut butter cups in an airtight container in the fridge or freezer to allow the cups to firm up. When cups are ready, remove them from the liner and Enjoy!
Notes
- If using salted butter in the peanut butter mixture, simply omit the scant 1/8 teaspoon sea salt called for in the recipe.
- For chocolate that can be held in your hand longer without melting so quickly, add about 2 teaspoons of any of the following fats to the melted chocolate: coconut oil, lard, unsalted butter, or shortening. A good estimate is to not add more than 1 tablespoon of fat per 170g of chocolate. I don’t usually add it because it increases the calorie count and we eat them too quickly to care.
- If you like a thicker peanut butter layer, feel free to double the peanut butter filling recipe and add more to each cup.
- If you like your peanut butter cups extra crunchy, use crunchy peanut butter instead of smooth.
- We enjoy these the most just out of the fridge or freezer when they’re still slightly cold, but they’re super yummy at room temperature too. If you have a hot kitchen you’ll need to store them in the fridge so they don’t become too soft because there are no fillers to make them extra firm.
- If you don’t own a muffin tin, or you don’t have cupcake liners OR you’re short on time, but still want to make peanut butter cups it’s no problem. Line a small 8×8 or 9×9 inch round or square baking pan with parchment paper (bottom and up the sides) and make a large pan of peanut butter cups that can be sliced into bite-sized squares. Just layer according to the directions above.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Candy
- Method: Mix & Stir
- Cuisine: American
Nutrition
- Serving Size: 1 Biscoff Peanut Butter Cup
