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Homemade Chocolate Peanut Butter Cups {Real Food Recipe Makeover}

July 9, 2013 by Laura 21 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

This recipe was inspired by Laura S., someone I met at the Colorado Springs Meet and Greet. Not only was her idea brilliant, I think her name is absolutely beautiful. ;)

I wasn’t able to make these Chocolate Peanut Butter Cups look perfect and beautiful like one you’d pull out of a Reese’s wrapper. But I did make them taste better, so we’ll go with “taste before beauty” on this one. And of course, with these, you avoid the hydrogenated oils and turn out an even more delicious treat than one that comes from a factory.

Chocolate Peanut Butter Cups
Warning:  These are super rich and slightly messy. Children and adults alike may end up with chocolaty fingers and faces, not to mention a sugar high. You’re welcome and I’m sorry.

Chocolate Peanut Butter CupsYum

1/4 cup natural peanut butter
2 teaspoons honey
1 cup chocolate chips
2 Tablespoons Butter

Stir together peanut butter and honey in a small bowl. Set aside. Prepare six regular sized or 15 mini-sized muffin cups with paper liners.

In a small saucepan, melt chocolate chips and butter, stirring until melted. Spoon half of the melted chocolate mixture into the prepared paper-lined muffin cups.

pb_cups_4

Place a spoonful of peanut butter mixture into each cup, dividing the mixture evenly among the cups. Top each with the remaining chocolate, smoothing it the best you can to cover the peanut butter.

pb_cups_5

Refrigerate for two hours until solid. (Or place in the freezer for about thirty minutes to speed the process.)  Store in the refrigerator until ready to serve.

pb_cups_2
pb_cups_3
You’ll be happy to know that while playing with this idea, I also came up with a Chocolate Caramel Cup. Recipe coming soon…

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Filed Under: Desserts, High Five Recipes, Real Food Recipe Makeover, Recipes Tagged With: easy recipe, healthy recipe, homemade, peanut butter cups

Comments

  1. Meghan says

    July 9, 2013 at 9:32 pm

    A caramel cup? Oh my! Peanut butter cups are my husbands favorite, but I love anything caramel! Cant wait! Thank you for sharing with us.

    Reply
  2. Jennifer Franke says

    July 9, 2013 at 10:00 pm

    Yum!

    Reply
  3. Jami Balmet says

    July 10, 2013 at 12:24 am

    OH yum!! These look fantastic!! I can’t wait to try them out :)

    Reply
  4. Dottie says

    July 10, 2013 at 8:47 am

    I think you just made my J bear a happy young fellah. He loves reese cups and yours I would feel much better about him having.

    Reply
  5. Anna says

    July 10, 2013 at 9:10 am

    Have you tried these without wrappers? Did it work at all? I would love to make mini ones but don’t have the liners….might have to just go for the big ones ;). Yum!

    Reply
    • Laura says

      July 11, 2013 at 7:05 am

      I haven’t tried it, but would be afraid that it would be hard to get the hardened chocolates out of the pans without liners. :)

      Reply
  6. Kathryn says

    July 10, 2013 at 9:44 am

    Instead of the chocolate chips, we could use your recipe for making chocolate chips from scratch. I’ve been making it with the cocoa powder, coconut oil and raw sugar. Put in freezer. Break apart into small chunks for chocolate chip cookies, or pour into these muffin cups for the pnut btr cups. (Sometimes it doesn’t make it into the chips – I end up eating it as a delicious dark chocolate bar!)

    Reply
  7. Kentuckylady717 says

    July 10, 2013 at 10:00 am

    Thanks Laura for posting this….and they look delicious….and I’ll be looking forward to the caramel recipe too :) Keep up the good work, and all of us appreciate all the great recipes you give us…..have a great day…..

    Reply
  8. Carmen says

    July 10, 2013 at 10:52 am

    I was wondering could we use your recipe for chocolate chips for the chocolate part. Would we need to add the butter in that instance?

    Reply
  9. Kelly Land says

    July 10, 2013 at 12:32 pm

    Was thinken if you warmed up the peanut butter it would be easier to spoon/poor in evenly maybe:) Was also wondering if adding a tablespoon or two of cream to the chocolate would make it smoother…or maybe coconut oil?

    Reply
  10. Christy says

    July 10, 2013 at 12:38 pm

    These look amazing!

    Reply
  11. Christi says

    July 11, 2013 at 5:28 am

    Much less messy with coconut oil.

    Reply
  12. Ashley says

    July 11, 2013 at 4:13 pm

    I can’t wait to try these!! They look great!! AND they don’t have 3 cups of sugar or PGR in them!! I’m excited :) My thighs are not excited :P

    Reply
  13. Jackie says

    July 12, 2013 at 9:54 pm

    I adore chocolate and peanut butter anything so I will definitely be trying this healthier option.

    Reply
  14. Cheryl M says

    July 15, 2013 at 11:08 am

    I tried these using leftover baking chocolate (just to use it up) – turned out pretty smooth – I did one at a time so that it wouldn’t harden up on me. I used 2 utensils to make a little peanut butter patty and then scraped it onto the chocolate trying to leave it as flat as possible. These popped right out of silicone baking cups. Thanks for sharing the idea! love it!

    Reply
  15. Ledys says

    July 16, 2013 at 8:15 pm

    Laura, these were delicious! I made them and posted them to my blog, here
    https://fromthesunnyside.wordpress.com/2013/07/17/peanut-butter-cups/

    Thanks for the awesome recipe!

    Reply
  16. Kentuckylady717 says

    July 25, 2013 at 11:14 am

    My granddaughter & I made these yesterday, and they were absolutely delicious….my daughter says she thought they were even better than the original reese cups…..
    I made them in non stick mini muffin tin without wrappers, I froze them probably an hr. so they were a little problem coming out, but after a few mins. they popped right out…I was going to only leave them in freezer about 15 mins. and got carried away with the time…
    Also made some small heart ones using a Silicone heart pan, and they popped right out after a few mins. leaving them set….as I also had them in the freezer too….
    Making them again soon as I get to the store for more peanut butter :)just wanted everyone to know they were absolutely delicious…..will not be buying reese cups in the store anymore :)
    Next will try your chocolate caramel cups….I love caramel, so I imagine I will like these also…..

    Reply
  17. Melissa says

    November 11, 2013 at 7:01 pm

    Thank you. I’m looking forward to making these as a gift for my little girl. She absolutely loves Reese Cups! However we are trying to eliminate all the nasties….glad to be able to give her the gift of her Reeses back and know that while there is still sugar It’s not quite so bad. I’m going to use dark chocolate…Doesn’t that make it good for you??? kinda? Can’t wait for the caramel recipe!!!!!

    Reply
  18. Karen says

    December 16, 2013 at 11:19 pm

    I’ve discovered to make the peanut butter have the texture of the ‘store variety’ add graham cracker crumbs! Works great.

    I warm my peanut butter with a bit of butter and then add graham cracker crumbs (almost equal parts). Press into a greased square pan and then sprinkle with choc. chips and put in warm oven to melt the chips enough to spread. Quick and easy.

    Reply
  19. Erin says

    January 26, 2014 at 5:54 pm

    Thank you so much for this. We’ve made this time after time again. They don’t last longer than 24 hours. They are so good! A little messy in the muffin liner prep; I can’t get them to look good like yours, but so good!!

    Reply
  20. Kentuckylady717 says

    May 25, 2016 at 10:20 am

    All these look amazing…what about making a marshmallow chocolate cup, some with white chocolate and some with dark chocolate…(similar to Mallo Cups) that would be great :)

    Reply

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