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A close-up shot showcases the rich, tempting appearance of Dark Chocolate Reese's Peanut Butter Cups.

Irresistible Dark Chocolate Reese's Peanut Butter Cups

Indulge in homemade Dark Chocolate Reese's Peanut Butter Cups, featuring a rich, dark chocolate shell and a creamy, slightly salty peanut butter filling. This recipe is easier than you think and perfect for satisfying your sweet tooth.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces dark chocolate at least 70% cacao
  • 1 teaspoon coconut oil optional, for shine
  • 1 cup creamy peanut butter no-stir is best
  • 1/2 cup powdered sugar
  • 1/4 cup graham cracker crumbs
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, softened

Equipment

  • Silicone mini muffin molds or candy molds
  • Double boiler or microwave-safe bowl
  • Spatula
  • Mixing bowl
  • Measuring cups and spoons
  • Refrigerator

Method
 

  1. Prepare the Double Boiler: If using a double boiler, fill the bottom pot with water and bring to a simmer. Place the top pot over the simmering water, making sure the bottom of the top pot doesn't touch the water.
  2. Melt the Chocolate: Add the finely chopped dark chocolate to the top pot. Stir frequently until the chocolate is completely melted and smooth. If using coconut oil, stir it in now for extra shine.
  3. Microwave Method: Alternatively, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring well after each interval, until melted and smooth. Be careful not to overheat the chocolate, as it can burn.
  4. Fill the Molds: Spoon about 1 tablespoon of melted chocolate into each mold, coating the bottom and sides. Use a small brush or the back of a spoon to spread the chocolate evenly.
  5. Chill the Shells: Place the molds in the refrigerator for 10-15 minutes, or until the chocolate is firm. This creates a sturdy base for the peanut butter filling.
  6. Combine Ingredients: In a mixing bowl, combine the peanut butter, powdered sugar, graham cracker crumbs, salt, and softened butter.
  7. Mix Well: Use a spatula or electric mixer to combine the ingredients until smooth and creamy. The mixture should be thick enough to hold its shape.
  8. Add Peanut Butter: Remove the chocolate molds from the refrigerator. Spoon the peanut butter filling into each cup, leaving a small space at the top for the final layer of chocolate.
  9. Press Gently: Gently press the peanut butter filling down to create an even layer.
  10. Top with Chocolate: Spoon the remaining melted chocolate over the peanut butter filling, covering it completely.
  11. Smooth the Surface: Use a spatula or the back of a spoon to smooth the chocolate surface.
  12. Final Chill: Place the molds back in the refrigerator for at least 30 minutes, or until the chocolate is completely set.
  13. Unmold and Enjoy: Once the chocolate is set, gently pop the Dark Chocolate Reese's Peanut Butter Cups out of the molds. Store them in an airtight container in the refrigerator.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months. For a sweet and salty treat, sprinkle a pinch of sea salt on top of the chocolate before it sets. Mix in chopped nuts or pretzel pieces for added flavor and texture. If chocolate seizes, try adding a teaspoon of vegetable oil or shortening. If peanut butter filling is too soft, add more powdered sugar.