Who doesn’t love the combination of chocolate and peanut butter, and especially peanut butter cups?
In the early 1920s, H.B. Reese, an employee of The Hershey Company, started making candy in his basement. When Reese created Peanut Butter Cups as part of an assortment of candies in 1928, the first generation of chocolate and peanut butter fans made the candy his bestselling item.
The Hershey Company supplied H.B. Reese with the chocolate coating for his candy and maintained a close relationship with him throughout his candy ventures. In 1956, his six sons took over the business and eventually sold it to The Hershey Company in 1963.
You can find Reeces practically everywhere, and Hershey has dedicated a website to the cups. Did you know you can make your own in 10 minutes? Adapt to suit your own taste; for example, I am not a fan of smooth peanut butter so I make mine with crunchy. The original recipe uses milk chocolate, but you can use semi-sweet or even dark.
Sugar Free/Keto Friendly: use 70% dark chocolate and substitute powdered stevia or another sweetener.
Make your Own Peanut Butter Cups
- 12 cup muffin tin
- muffin tin liners
- 1 cup chocolate (milk, semi-sweet, dark) melted
- 1 cup peanut butter smooth, but I love crunchy
- 1/2 cup icing sugar for keto use powdered Stevia
- 1 pinch salt
- Create the shell by spreading 1 to 2 tablespoons of the melted chocolate in the bottom of each cupcake liner and draw up the sides. Let sit a few minutes until it sets up.
- In the meantime, mix the peanut butter with the icing sugar together.
- Add a dollop of the peanut butter into each cup, then top with more chocolate, shaking the pan to help smooth out.
- Place the cups in the fridge or freezer for 5 - 10 minutes so they set up.
- Remove from the cups and serve.