Easy Homemade Reese’s Peanut Butter Cups
These homemade Reese’s peanut butter cups pair a sweet, nutty filling with a smooth milk chocolate shell. Finely crushed graham crackers give the peanut butter center a little body and a gentle cookie flavor, while powdered sugar blends in without a gritty texture. They’re a homemade take on the familiar candy, with a generous filling tucked between two layers of chocolate.
Equipment
- Food processor
- Mixing bowl
- Measuring cups
- Spoon or rubber spatula
- Microwave-safe bowl
- 15 paper cupcake liners
- Muffin pans or large baking sheet
- Small spoon
Ingredients
- 10 graham crackers
- 1¼ cups powdered sugar
- 1½ cups peanut butter gently warmed until stirrable
- 2 cups milk chocolate chips
Instructions
- Process the graham crackers into fine crumbs. Mix with the powdered sugar.
- Stir in the warmed peanut butter until thoroughly combined. Cool slightly if too soft to shape.
- Arrange 15 paper cupcake liners in muffin pans or on a baking sheet.
- Microwave the chocolate chips in 30-second intervals, stirring after each, until smooth.
- Divide half the chocolate among the liners, spreading it over the bottoms and slightly up the sides.
- Shape the filling into 15 discs, each slightly narrower than its liner. Place one in each cup.
- Cover with the remaining chocolate, spreading to the edges to seal.
- Refrigerate for about 1 hour, or until firm. Remove the liners to serve.
Notes
Optional topping: Add a tiny pinch of flaky sea salt before the chocolate sets.
Storage: Refrigerate in an airtight container for up to 1 week.