White Chocolate Peanut Butter Cups - these two-ingredient homemade peanut butter cups couldn't be easier! They are perfect for snacking and sharing during the holidays.
Chocolate and peanut butter fans rejoice! You can have a never-ending stash of peanut butter cups in your fridge with this easy homemade recipe. Just two ingredients and five minutes of prep (plus a little chill time) are all you need to whip up these creamy bites.
I'm sharing this recipe for a white chocolate version, but the method and ratios are the same for semi-sweet, dark, or milk chocolate.
- white chocolate - use a good quality white chocolate
- peanut butter - use creamy peanut butter for the ultimate creamy cup
It's best to use baking bars (not chips) since the bars are better quality chocolate and will yield a better final product. Chips tend to include fats other than cocoa butter and have a less intense chocolate flavor.
For chocolate peanut butter cups, use semi-sweet, milk, or bittersweet chocolate in place of the white chocolate. The chocolate to peanut butter ratio is the same.
It only takes five minutes to prepare these cups - plus a few extra minutes to chill and set.
- melt the chocolate and peanut butter together in a non-stick saucepan over low heat. Stir until smooth.
- fill miniature muffin paper liners with the mixture.
- chill until set - about 15 minutes.
Melting white chocolate can be tricky- it can cease up if over-heated. But when combined with peanut butter, it melts beautifully and smoothly.
Before filling the mini muffin liners, transfer the melted chocolate mixture to a glass measuring cup. This makes easy work of filling the liners. PRO TIP: Warm the measuring cup before adding the melted chocolate mixture. This keeps the mixture warm so it pours easily.
I like to use a mini muffin pan to hold the liners for ease of preparing and transferring to the fridge to chill. If you don't have a mini muffin pan, simply arrange the mini liners on a sheet pan.
Doubling the recipe
This recipe yields 14-16 peanut butter cups, which is the perfect amount for occasional snacking. For larger quantities, this recipe can easily be multiplied.
TIP: Make a single batch using semi-sweet, milk, or dark chocolate and fill the liners 1/2 full. Chill to set. Then, fill the liners the rest of the way using the white chocolate mixture. This creates a fun layered peanut butter cup. So delicious and custom-looking.
Serving and suggestions
These homemade cups are delicious anytime but are equally wonderful during the holidays. They can be customized for the seasons and served in a variety of ways.
- Top with holiday sprinkles for a festive treat no matter the season.
- Use festive muffin liners such as these.
- Add the PB cups to a dessert snack board.
- Add these treats to Christmas cookie platters to share with friends, neighbors, and loved ones.
- Chop up a few of the PB cups and add to an ice cream sundae.
- Move over Hershey! Use these peanut butter cups the next time you make S'mores.
These homemade treats keep well in the refrigerator for several weeks. Store in an airtight container.
More sweet treats you may enjoy
- Salted Chocolate Butterscotch Fudge
- Chocolate Caramel Saltine Toffee
- Fall Toffee
- Chocolate Truffles
- Chocolate Christmas Bark
White Chocolate Peanut Butter Cups
- 4 ounces white chocolate baking bar such as Ghiradelli (Note 1)
- 1/2 cup creamy peanut butter
- sprinkles for topping, if desired
- Line a mini muffin pan with paper liners. Set aside.
- In a small saucepan set over low heat, combine the chocolate and the peanut butter. Stir until completely melted and smooth.
- Fill the mini liners with the melted chocolate mixture. (Note 2) Transfer the pan to the refrigerator to chill until set, about 15 minutes.
- Store the peanut butter cups in an airtight container in the refrigerator. The cups will keep for several weeks.
- Use chocolate baking bars (not chips). Baking bars are better quality chocolate. Chips often contain fats other than cocoa butter and have a less intense chocolate flavor.
- For ease, transfer the melted chocolate to a glass measuring cup. Then pour and fill the liners. Optional: warm the glass first. This will help keep the chocolate mixture warm and pourable.