White Chocolate Peanut Butter Cups – the best copycat Reese’s peanut butter cup filling wrapped in creamy white chocolate and formed in an easy-release candy paper cup.The girls in my family get together once a year, around the holidays, to make hundreds and hundreds of holiday chocolates. We typically make 18-24 different flavors with one or two of them being new flavors that year. This year’s new adventure candy was a mini white chocolate peanut butter cup. It’s the best copycat Reese’s peanut butter filling recipe around! No rice crispy or graham cracker fillers in this amazing recipe. Just delicious white chocolate with a creamy, nutty, sweet Reese’s like peanut butter filling. It will be a repeat flavor we add to the chocolate boxes in years to come.
Check out these other great Christmas candy recipes:
- Soft, Chewy Homemade Caramels
- 3-Ingredient Jingle Bell Fudge
- Old English Almond Toffee
- Homemade Peppermint Patties
- Almond Balls with butter truffle filling
How hard is it to make the copycat Reese’s peanut butter filling?This filling is so easy. It only has 4 ingredients in it. You can find step-by-step instructions with pictures here. It takes about 5-10 minutes to make a batch of this amazing Reese’s like peanut butter filling. Once it’s made you just refrigerate it for an hour or two to help it firm up and you’ll be ready to go. If you’re in a hurry, you can use it right after it’s mixed but it can be soft and that makes it a little more difficult to work with.
How hard is it to mold the white chocolate peanut butter cups?It’s probably easier than you think. Using glassine candy cups, pour a small amount (about 1/3 full) white chocolate in the bottom of the cup. Place a small ball of peanut butter filling that’s been flattened into the cup. Press it down gently to allow the white chocolate to come up around the sides. Add a small amount of white chocolate, just enough to cover the peanut butter filling, on the top of the filling. Smooth then tap to level the chocolate and give the candy a smooth top. Note: Make sure the peanut butter filling is pressed down below the top of the liner so you have room to fully cover it without overfilling the cup.
What is the difference between glassine candy cups and regular paper cup liners?Glassine candy cup liners are grease proof liner that offers a quick release, nonstick quality, especially when working with chocolates and candy. They have been steam treated to give the cup a shiny look. They are typically more expensive than regular paper cup liners. Regular paper liners can be used in high heat baking such as for muffins. They are not greaseproof and will often leave unpleasant grease spots on the paper cups. They are typically the cheapest option but because they are not greaseproof they will not work for these white chocolate peanut butter cups. The chocolate will begin to absorb into the paper and make it very difficult to remove from the liner when ready. I use the glassine candy cups to make these white chocolate peanut butter cups. You can find them here. To make these butter cups look just like Reese’s mini peanut butter cups I use the brown glassine cups. If you’d prefer a traditional large cup, like Reese’s peanut butter cups, use these ones here.
What’s your favorite Christmas candy?Here’s the full printable recipe:
Copycat Reese's White Chocolate Peanut Butter Cups
Yield: 150 -175 mini peanut butter cups
Prep Time: 30 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours
The best copycat Reese's peanut butter cup filling wrapped in creamy white chocolate and formed in an easy-release candy paper cup.
- 3 -4 cups white chocolate, melted
Reese's Copycat Peanut Butter Filling:
- 1 cup butter, softened
- 2 cups creamy peanut butter
- 1 1/2 cups dry roasted peanuts, ground/finely chopped
- 1 1/2 lbs powdered sugar
Reese's Copycat Peanut Butter Filling:
- Mix butter and peanut butter until combined.
- Mix in ground peanuts.
- Add enough powdered sugar to form a dough (non-sticky to the touch). Add additional powdered sugar if needed.
- Form filling into "snakes" about 3/4 inch in diameter and cover or roll in waxed paper.
- Chill 1-2 hours (this will help chocolate harden quicker) and make filling much easier to work with.
- Once chilled cut into 1/2 inch pieces.
Making the mini white chocolate peanut butter cups:
- Using glassine #4 candy cups, fill 1/3 full with melted white chocolate.
- Glently press a piece of the peanut butter filling into the white chocolate. Make sure the peanut butter filling is below the top of the candy cup to allow room for white chocolate to cover it without overfilling. When pressing down, allow extra white chocolate to come up around the filling.
- Cover filling with a small amount of melted white chocolate. Make sure not to over fill.
- Immediately tap to smooth chocolate.
- Let the finished white chocolate peanut butter cup fully harden before moving.
- Only use dry roasted peanuts to grind otherwise you'll end up with homemade chunky peanut butter. Use a blender or food processor to achieve a fine chop/ground.
- Place finished chocolates in fridge or freezer to speed up set time.
- To make tapping and moving finished peanut butter cups much easier, use a mini muffin tin. Place one glassine paper cup in each hole. The peanut butter cups will be much smaller than the mini muffin tin holes but will be much easier to make, tap and move multiple at a time.
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