Homemade Reese's-Style Peanut Butter Cups Recipe for Peanut Butter Lovers

Crunchy Peanut Butter Graham Cups Recipe

Homemade Reese's-Style Peanut Butter Cups Recipe for Peanut Butter Lovers

Step up your candy game with these heavenly homemade Peanut Butter Graham Cups! Our twist on the classic Reese's Peanut Butter Cup comes loaded with chunky peanut butter, ground graham crackers, and high-quality milk chocolate.

Missing Halloween goodies? Check out our collection of Spooktacular Halloween Candy Bars, including the Almond Jay, Twixt, and Snickles.

Download the Peanut Butta Cup wrapper

Special Equipment: You've probably already got the essentials (rubber spatula, bowls, and measuring cups), but here's the special equipment you'll need:

• Electronic kitchen scale for precise ingredient measurements.
• Chocolate thermometer to ensure perfectly tempered chocolate.
• Silicone pastry brush for a smooth chocolate coating.
• 24-well mini muffin pan to form the creamy cups.
• Offset spatula to create a flawless finish.

What to Buy: Use professional-grade chocolate couverture for a shiny, lustrous shell. We recommend E. Guittard 38 percent Cacao Milk Chocolate Wafers. Find them at specialty grocery stores or online.

Temperature Control: Chocolate performs best in a temperate environment (mid-60s to low 70s F). Avoid tempering chocolate on hot days, and, if needed, work in an air-conditioned area. Tempered chocolate stays in temperature for only a short time, so prepare everything ahead and be quick!

• Yield: 24 Peanut Butter Graham Cups
• Difficulty: Challenging
• Total: 1 hr 45 mins
• Active: 1 hr

Ingredients (4)

For the Filling:

• 1/3 cup graham cracker crumbs
• 3/4 cup powdered sugar
• 3/4 cup natural crunchy peanut butter (unsweetened)

For the Chocolate Coating:

• 1 pound milk chocolate couverture or coarsely chopped milk chocolate

Instructions

For the Filling:

1. In the bowl of a stand mixer with the paddle attachment, combine the graham cracker crumbs, powdered sugar, and peanut butter. Mix on medium speed until the filling is well combined, breaks into large chunks, and resembles dough, approximately 3 minutes.
2. Divide the filling into 24 (2-teaspoon) balls, then form into compact shapes that will fit in the mini muffin pan wells. Keep in mind that the filling should have enough room to be covered with chocolate. Set aside.

For the Chocolate Coating:

1. To temper chocolate, fill a large bowl with 2 inches of cold water and 3 to 4 ice cubes. Set aside.
2. Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 12 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until the chocolate is completely melted and reaches 118°F. (Make sure the chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)
3. Remove the bowl from the saucepan. Add remaining 4 ounces of chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, place the bowl over the reserved cold-water bath.
4. Return the bowl to the saucepan and stir until the chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to ensure it stays between 85°F and 87°F. (The chocolate must remain in this temperature range or it will not set up properly.) Keep the saucepan over low heat and use it to reheat the chocolate as necessary.
5. Using a small pastry brush, generously cover the inside of each cup of the muffin pan with tempered chocolate. Try to make the coating as even as possible, aiming for about 1/16 inch thick.
6. Divide the filling among the chocolate-filled cups. (Don't push too hard, or you'll crack the coating). Spoon chocolate over each filling until completely covered. Scrape across the top of the muffin pan with a palette knife or flat spatula to remove excess chocolate and even out candy tops.
7. Place the pan in the freezer for 20 minutes to set up.To remove the candies, place a towel or silicone mat on a counter and hit one edge of the muffin pan against the counter. If the candies don't come out easily, freeze them for another 5 minutes and try again. The Peanut Butter Graham Cups will last up to 3 weeks in the refrigerator or up to 2 months in the freezer. Let come to room temperature before serving.

Extra Info:

• This recipe combines the classic peanut butter cup with the delightful crunch of graham crackers, creating a dynamite dessert that shall surely delight your taste buds.

1. For added recipe inspiration beyond the Peanut Butter Graham Cups, explore our collection of Spooktacular Halloween Candy Bars, including the Almond Jay, Twixt, and Snickles.
2. If you're a fan of the silky smoothness of peanut butter and the crunchy texture of graham crackers, try experimenting with other recipes that incorporate these ingredients, such as a homemade peanut butter graham sauce to top your favorite desserts.
3. For accurate ingredient measurements in your kitchen, consider investing in an electronic kitchen scale for easy weighing, like the one recommended for the Peanut Butta Cup recipe, ensuring consistent and delicious results with each creation.

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