Christmas Peanut Butter Cups are coated with semi-sweet chocolate with festive sprinkles that make them perfect for giving out as gifts or adding to the holiday dessert table!
I have always been obsessed with Reese’s Cups. I can never resist any combination of peanut butter and chocolate, but my all-time favorite treat is a peanut butter cup. The filling has the same creamy texture as the candy you buy at the store with rich chocolate on the outside, but these taste even better because they are healthy and homemade.
They are that good. It is hard to resist these little bite-size goodies! Once you make these, you will make Chocolate Peanut Butter Cups all the time.
What kinds of chocolate are best for this peanut butter cup recipe?
I love the blend of semi-sweet chocolate and milk chocolate. However, you could add some variety by substituting white chocolate or dark chocolate for either or both of the other chocolates.
How do I store these peanut butter cups?
You’ll want to keep your peanut butter cups stored in a cool place, so they don’t melt. I even put them in the refrigerator in the spring and summer.
Can you store these peanut butter cups in the freezer?
Yes! They will freeze really well for up to three months. When you’re ready to enjoy them, simply place them on the counter until they thaw (which will only take a few minutes).
Peanut butter cups are always a hit, especially around the holidays when everyone is looking for festive Christmas candy. Christmas Peanut Butter Cups are so festive and easy to make! Enjoy!
- 12 oz Chocolate Chips (semi-sweet, white or dark chocolate)
- ½ cup peanut butter
- ¼ cup confectioner's sugar
- 2 teaspoons butter
- Holiday sprinkles, optional
- Line a muffin tray with 10-12 cupcakes liners or silicon liners
- In a small bowl, add peanut butter, confectioner's sugar and butter and stir well.
- If the butter is not soft enough you can pop this into the microwave for 10 seconds, set aside
- Add the chocolate chips to a bowl and microwave in 30 second intervals, stir well in between until completely melted and smooth.
- Quickly layer a thin layer of chocolate into the cupcake liners.
- Pound the muffin pan onto the counter to smooth out the chocolate and get an even layer.
- Add peanut butter mixture on top.
- Add a second layer of chocolate and again pound on counter to smooth out the chocolate and get even layers
- Sprinkle with the festive sprinkles.
- Place in fridge for about 30 min to 1 hour to chill and harden.