Hi, friends! Just wanted to share a super easy homemade candy project that features two of my favorite flavors: chocolate and peanut butter! You really can’t beat that combo. 🙂 And I don’t know about you all, but I could not be more excited as spring feels like it is finally upon us. I love any and all warm weather months, so for me this is cause for celebration. All the more reason to throw together some cute homemade treats.
We are excited to be working with ALDI on this project. Not only can you find all the ingredients for these at ALDI, but the prices are super affordable. I also got the flowers in this post from there as well. I love a grocery store that carries flowers too (get your groceries and all your weekly must-haves, plus get a little festive present for yourself—win, win). I also loved seeing how many organic products they carry. Although I must admit, this post is not about all their organic items—it’s about homemade candy. 🙂
You can keep these simple by assembling in mini cupcake liners, or you can get fancy with these and create shapes. I used some spring-themed cookie cutters (also from ALDI) to create eggs, flowers, carrots, and a few other fun shapes. So I’ll share how to do that if you want to get fancy with me.
Homemade Peanut Butter Cups, makes 15-20
3 cups SimplyNature organic creamy peanut butter
1 1/2 cups Baker’s Corner confectioners sugar (powdered sugar)
1 teaspoon salt
1 package (11.5 oz.) Baker’s Corner semi sweet morsels
3 tablespoons Carlini vegetable or canola oil
sprinkles and other edible decorations for the tops
First, in a mixing bowl stir together the peanut butter, sugar, and salt until well incorporated.
Line a baking sheet or cutting board with wax paper and spread the mixture over the surface until it’s about 1/2 inch or slightly less thick and fairly uniform (so areas aren’t way thicker than others). Once you spread it out some (an easy way to do this is to add another piece of wax paper on top of the mixture), roll or press into a thin sheet.
Freeze for at least an hour, longer is OK too. You can leave this overnight if you’re wanting to work on this in stages or time it along with a celebration.
Place the frozen sheet onto a cutting board and peel back the wax paper. Use cookie cutters to cut out shapes, and then remove these shapes to a baking sheet or another cutting board covered with wax paper. If you notice the peanut butter mixture getting too difficult to work with (sticking to the cookie cutters too much), you can either pop it back into the freezer for a little bit, or lightly dust with more confectioners sugar.
Once you have all your shapes cut out, place back in the freezer while you prepare the chocolate.
In a microwave safe bowl, combine the chocolate chips and oil. Microwave on high for 30 seconds, then give it a good stir. Microwave again for 30 seconds, and then stir until smooth. If needed, you can microwave for a few more seconds, but one minute total is what worked well for me.
Now place the peanut butter shapes on a wired cooling rack. Pour and spread the chocolate over the shapes so it runs over the sides and covers the entire shape. If you want the bottoms covered as well, you can dip the shapes, but I found that pouring the chocolate over the topped worked best for me.
While the chocolate is still wet, add sprinkles, mini marshmallows, small candies, or other edible decorations. This is the fun part, so feel free to really go for it!
I also decided to use white frosting to outline some of my shapes. There are SO many different ways you could go with decorating these, so feel free to get creative or use whatever you have on hand.
Once the chocolate sets, you are ready to serve and/or eat. These could be wrapped in plastic to be gifted or just set out on a plate at a party. Keep in mind that if they get warm, the chocolate will, as chocolate does, soften and melt. So be sure to store any you don’t consume in a cold spot, like your refrigerator.
Just a few notes in case you plan to make these at home:
-The above recipe makes anywhere from 15-20 peanut butter ‘cups’ because it depends a great deal on how big or small of cookie cutters you use for these. I used pretty standard, medium sized cookie cutters, and I made 15.
-If you’d like to make less, you can easily cut this recipe in half, or make any size batch you like. Just keep in mind you want twice as much peanut butter as sugar.
-You can use any oil in the chocolate, but I like oils that have lighter flavors so it doesn’t take away from the chocolate. Some good and inexpensive options are vegetable or canola oil. But you can use basically any oil, just keep in mind that the flavor (like olive oil) may come through some.
These are really fun to make and super delicious to eat—enjoy! xo. Emma
Credits // Author and Photography: Emma Chapman.
I am so happy to have stumbled on this recipe! We test client recipes, and I have a ravenous sweet tooth – I always love to try variations after the fact. Thanks for sharing!
“Delicious!! I make a ball of the peanut butter filling and push it into the choc. that way I know there is choc. all around the peanut butter.””I’m definitely going to try these with my family and his friends!- how long do they normally have to be refrigerated for until they are set?”
love your blog!
My name is Jannelle Garcia and I’m the blogger at Apollo Box! I just wanted you to know that we loved this idea and featured this post in our latest Easter post! We would love if you could share our post on social media or give us a shoutout! Please also let us know if you’re ok with the fact that we borrowed your photos 🙂 Thanks for sharing your creativity with the world!
Below is a link to the blog!
YAAAAS! I am utterly in love with the fact that I can now have PB cups whenever and wherever (and how many ever) I want. AND they can be pretty and cute, too. Pinned and pinned!
I’m craving all the sweets on this rainy night. So this recipe comes in handy right now. I think I’ll enjoy one… or three of these with a small cup of milk and a good movie. Thanks Emma for sharing!
yummy!!! my 6 year old and I will have a blast making these!!
Finally an Easter Egg Recipe I can use! I have been searching the internet trying to find one!!! There are so many weird ones out there, like non-sugar ones. EWW ha. I don’t think my co-workers will appreciate those. Cannot wait to make these for Easter and give them to everyone I know. Pinning right now!
These look amazing! I need them in my life!
How cute are these??? So easy to make as well!
oh man, these look soooo good 🙂 the styling is so cute too
Hmm, my son is allergic to nuts. I wonder if I can do this with cookie butter…
You could use any kind for this! Cookie butter sounds really good. 🙂
*** So this is totally super springly cute ***
It’s too late at night for me to have such crazy sugar cravings!!! I blame you 😉 x
They look amazing, so cute!
I need to try this and gift them this easter 🙂
Super adorable 🙂
They look so delicious! And I get my flowers at ALDI, too!
These look so cute and yummy, my mouth is watering as I read this! Lovely blog <3
My mouth is watering just looking at these! Peanut butter and chocolate is my favorite desserty combo. So this is definitely a must for me. Thanks!
Just curious as to why you add oil to the chocolate chips and not solid shortening, like Crisco, or even paraffin wax? I have always read that you shouldn’t use oil to thin chocolate for dipping/spreading. Does the chocolate harden or does it stay soft? It is trickier to use the paraffin wax, to get the right balance without being waxy, but it makes pretty candy 🙂