Copycat Reese’s White Chocolate Peanut Butter Cups
Homemade white chocolate peanut butter cups are a decadent sweet and salty candy…and they’re easy to make with just 5 simple ingredients!
Copycat White Chocolate Reese Peanut Butter Cups
Reese’s peanut butter cups are one of my all-time favorite sweet treats. Every year when I sorted my Halloween candy, I used to eat all the Reese’s first!
A few years ago I tried the white chocolate Reese’s for the first time. I was skeptical…I mean, white chocolate isn’t really chocolate after all…and I am a confirmed chocoholic.
Y’all…I’m here to admit the error of my ways. White chocolate peanut butter cups are just as good…if not better…than the original. I said what I said! Something about that combo of creamy white chocolate and salty peanut butter is just soooo good!
So now I’ve added white chocolate peanut butter cups to my go-to list when it comes to sweets, and this copycat recipe is pretty dang close to the real thing! You can make this yummy treat at home or gift them to anyone who loves this amazing combination of white chocolate and peanut butter.
I was surprised how easy it is to recreate this candy at home. All you need are 5 basic ingredients and less than 30 minutes of your time. (And part of that time is just waiting for things to set). SO worth it…and you end up with a dozen instead of just 2 per pack like at the store!
Ingredients
- 3/4 cup powdered sugar
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups white chocolate bark, shredded (or white chocolate chips)
- 2 tablespoon vegetable oil or coconut oil
Helpful Kitchen Tools
I’ve included affiliate links for your convenience in re-creating this recipe; disclosure policy available here.
- Muffin Tin
- Silicone Muffin Liners – We bought a set of these silicone muffin cups years ago. They’ve been super handy!
- Microwave Safe Bowl
Instructions
To Prep: Line a standard 12-cup muffin tin with silicone muffin liners.
- Stir together the sugar, smooth peanut butter, and vanilla extract in a mixing bowl, until it forms a cohesive dough. Place in the fridge to chill while you melt the white chocolate.
- Add the white chocolate chips and oil to a microwave-safe bowl. Heat for 45 seconds, stir, then continue microwaving in 15-second intervals until melted and smooth. Spoon 1 Tablespoon of the melted chocolate into each silicone muffin liner. Tilt the pan slightly in each direction, so the chocolate reaches all sides of the liner. Place the muffin tin in the freezer while you work on the peanut butter filling.
- Remove the peanut butter mixture from the fridge and portion it into 10 balls of equal size. Gently press down on the balls to flatten them into pucks. Take the muffin tin out of the freezer and place one peanut butter disc on top of the white chocolate layer in each muffin cup.
- Take the remaining melted white chocolate and scoop or pour on top of the peanut butter filling, until all the peanut butter is covered. Allow the chocolate to harden completely before removing from the cupcake liners.
Yield: 12-14 peanut butter cups
Prep Tips
- To speed up the setting process for your homemade peanut butter cups, you can place the muffin pan into the fridge or the freezer.
- When melting the white chocolate chips, you can alternatively use a double boiler on the stovetop if you do not have a microwave.
- Customize your peanut butter cups for different holidays or occasions by decorating with sprinkles. You’ll want to add sprinkles while the chocolate is still wet on top.
- For a sweet and salty treat, try adding a sprinkle of sea salt on top of your white chocolate peanut butter cups.
- You can also use this base recipe to make mini white chocolate peanut butter cups. Use a mini muffin pan and adjust the proportions to fit your new pan size – there aren’t exact measurements – just eyeball it as you go.
- If you don’t have silicone liners, you can also use regular paper liners. However, the silicone liners are pretty awesome because they peel right away from the chocolate without tearing and you can wash and reuse them over and over!
Frequently Asked Questions
What Can You Substitute For Peanut Butter?
Instead of peanut butter, you can use any other type of nut butter. Cashew butter and almond butter are two options that work well; be sure to use creamy nut butter (as opposed to chunky). For a nut-free treat, you can alternatively use sunflower seed butter.
Are Reese’s White Chocolate Peanut Butter Cups Gluten Free?
Just like the original, our copycat Reese’s white chocolate peanut butter cups are naturally gluten-free. However, if cross contamination is a concern, you will want to check packaging to ensure that the products you use are made in a facility that does not process gluten.
White chocolate usually contains milk products, so if you’re also looking for a recipe that is dairy-free, you’ll want to specifically seek out vegan white chocolate.
More Homemade Candy Recipes
White Chocolate Peanut Butter Cup Recipe (Printable Recipe Card)
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White Chocolate Peanut Butter Cups
Equipment
- Mixing bowl
- microwave safe bowl
- Muffin tin
- Silicone Muffin Liners
Ingredients
- 3/4 cup powdered sugar
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups white chocolate bark shredded (or white chocolate chips)
- 2 tablespoon vegetable oil
Instructions
- Stir together the powdered sugar, peanut butter, and vanilla in a mixing bowl until a cohesive dough forms. Place bowl in fridge to chill while you melt the white chocolate.
- Add the white chocolate and oil to a microwave-safe bowl. Microwave for 45 seconds, stir, then continue heating in 15 second intervals until melted and smooth. Spoon 1 TB of melted white chocolate into the bottom of each muffin liner. Chill in freezer while you work on the peanut butter filling again.
- Take peanut butter mixture out of the fridge and portion into 10 even balls. Press to flatten the peanut butter balls into pucks. Place one peanut butter disc on top of the white chocolate layer in each muffin cup.
- Remove muffin pan from fridge and pour remaining white chocolate on top of each peanut butter cup, until all peanut butter is covered. Chill until set before removing from the pan.
Notes
Nutrition
Be sure to pin this recipe on Pinterest:
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This was a great recipe. I like the idea of using the silicone cup molds. What peanut butter did you use? I found that really made a difference in taste?
I generally just use whatever we have on hand. We like to keep the Sam’s brand of natural peanut butter at home. Feel free to use whichever PB you prefer!