Love homemade candy recipes? Try my crunch bars, almond joy, Turkish delight, and 2 ingredient fudge next.
Reese’s peanut butter cups have been my favorite since childhood. These days, I make my own keto peanut butter cups because they are so easy! To change things up, though, and to appease my white chocolate loving family, I occasionally turn to my white chocolate peanut butter cup recipe for something different.
Why I love this recipe
Not your typical peanut butter cups. Peanut butter cups are usually made with either dark or milk chocolate. This recipe uses white chocolate, which creates a unique mouthwatering combination. Only 4 ingredients. You only need four simple ingredients to whip these up. Customizable. Each ingredient in this recipe can be customized to fit your preferences and dietary needs.
Ingredients needed
White chocolate. Use white chocolate chips for easy melting. If your chocolate comes in a bar, chop it before melting to ensure a smooth result. Peanut butter. I prefer all natural peanut butter with a dash of salt (for that sweet and salty combo!) but any peanut butter works. If you are allergic to peanuts, use sunflower seed butter instead. Flour. You need it to thicken the peanut butter filling. I like to use coconut or oat flour for this recipe. Feel free to use any type of flour you like so long as it is safe to use uncooked. Milk. Any milk of your choice will work.
How to make white chocolate peanut butter cups
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Melt white chocolate. Set aside half a cup of white chocolate chips. Add the remaining part of the chocolate to a microwave-safe bowl. Microwave and stir until a smooth mixture remains. Step 2- Prep the cups. Once melted and still hot, distribute the chocolate among the prepared muffin cups. Place the muffin tin in the freezer and get to making the peanut butter filling. Step 3- Prep the peanut butter filling. Add the peanut butter to a mixing bowl and start adding the flour. Add a tablespoon or two of milk and mix. If the filling turns out too runny, add a little more flour to it. Step 4- Pour the filling into the cups and chill. Remove the white chocolate cups from the freezer and add an even amount to each cup. Step 5- Melt the remaining chocolate. Melt the remaining white chocolate and pour to cover each cup. Refrigerate the peanut butter cups until firm. Once set, remove them from the muffin liners and serve.
Arman’s recipe tips
Always use a good quality white chocolate as this will melt much easier than have a smoother texture. I really like Ghiradelli or Guittard chocolate. Make layers! If you don’t have much time to allow the chocolate cup to set separately, make a layered peanut butter cup. Start with a layer of melted white chocolate, add a layer of peanut butter filling, and finish everything off with another layer of melted chocolate. Allow to set, then remove from the muffin tin and enjoy. Add chopped nuts to the peanut butter filling for some texture. I like to use chopped peanuts, walnuts, pecans, and almonds. Sprinkle the peanut butter cups with chocolate sprinkles, shredded coconut, or some coarse salt for texture and flavor. For vegan white chocolate cups, use your favorite vegan white chocolate.
Storage instructions
To store. Keep leftovers in the fridge to prevent them from softening. They will keep well for a week and even longer stored in an airtight container. Layer the cups using parchment paper to prevent them from sticking to each other. To freeze. These cups freeze well for up to 3 months. For the best results, wrap each cup with food wrap and store them in an airtight container or freezer bag.
Frequently asked questions
More peanut butter treats to try
Chocolate Peanut Butter Balls Peanut Butter Blondies Healthy Peanut Butter Bars Peanut Butter Cornflake Bars Pumpkin Peanut Butter Cups
