Homemade Reese’s Peanut Butter Cups

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Homemade Reese’s Peanut Butter Cups come together in just 15 minutes and are even better than the real thing!

Homemade Reese's peanut butter cups stacked on top of one another. One with the bite taken out of it.

Reese’s Peanut Butter cups are my jam. Hands down the first candy that I pick out of the Halloween bag. Love the peanut butter and chocolate combo. You can find Peanut Butter Bars or even Reese’s Peanut Butter eggs on the blog and they are my favorite treat!

As soon as I saw that you can make these easy peanut butter cups I had to make them. My youngest son loves to cook and help in the kitchen. He is always asking me to watch Food Network with him and already told me he would take over the blog when I die. So the blog won’t be going anywhere for a long time. 😉

Homemade Reeses peanut butter cups on parchment paper.

We had so much fun making these on Friday night together. I had all of the ingredients on hand! And the best part is that we put them together in just 15 minutes.

Homemade Reeses peanut butter cups with some broken in half show the middle.

The result was even better than expected! Dare I say that that these are even better than the real thing!? Because they ARE! The peanut butter center is out of this world. I could have eaten the peanut butter center by the spoonful. It is so good!

You just have to line the cupcake liners with melted chocolate, follow it with the delicious peanut butter center and top with the rest of the melted chocolate. These are so easy!

I am warning you that if you love peanut butter cups as much as I do, you won’t be able to stop eating them! They taste so much better homemade and they are fun to make! You are going to love these Homemade Reese’s Peanut Butter Cups!

Homemade Reeses peanut butter cups stacked on top of each other one with the bite taken out of it.

Homemade Reeses peanut butter cups stacked on top of one another.

Homemade Reese's Peanut Butter Cups

4.78 from 9 votes
Prep Time 15 minutes
Total Time 15 minutes
Author Alyssa Rivers
Servings: 18 Cups


  • 1 sleeve graham crackers crushed (10 sheets)
  • 1 cup powdered sugar
  • 1 1/2 cup peanut butter melted
  • 3 cups milk chocolate chips


  • Line muffin tin with cupcake liners. In a medium sized mixing bowl mix together the crushed graham crackers, powdered sugar, and peanut butter. (I just softened mine for about 40 seconds in the microwave). Mix together until combined.
  • Melt the chocolate chips in a microwave safe bowl stirring 30 seconds at a time until smooth. Add a heaping teaspoon into the bottom of each cupcake liner and spread along the bottom. Follow it by a heaping tablespoon of the peanut butter mixture. Lastly add a heaping teaspoon of the melted to the chocolate and spread evenly over the peanut butter layer. Refrigerate for about an hour until set and firm.



Serves: 18

Calories306kcal (15%)Carbohydrates32g (11%)Protein7g (14%)Fat18g (28%)Saturated Fat7g (35%)Cholesterol5mg (2%)Sodium124mg (5%)Potassium140mg (4%)Fiber2g (8%)Sugar27g (30%)Vitamin A67IU (1%)Vitamin C1mg (1%)Calcium45mg (5%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert, Snack
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Help? Is there a word Missing in the directions ? The line. “Lastly ,add one heaping teaspoon of the.-?—- to the chocolat

    1. It should read: Lastly add a heaping teaspoon of the melted chocolate and spread evenly over the peanut butter layer.

  2. what is the measure for the graham crackers. We don’t have sleeves or sheets here in Canada but we do have graham crumbs what is it equal to in metric or imperial measures

  3. Hi. I agree with Marg. Your recipe says: “Lastly add a heaping teaspoon of the melted to the chocolate and spread evenly over the peanut butter layer.”
    A heaping teaspoon of the melted what?

    1. Lastly add a heaping teaspoon of the melted PEANUT BUTTER to the chocolate and spread evenly over the peanut butter layer. Refrigerate for about an hour until set and firm.

      In the ingredients list, it is the only thing that is melted.

  4. Lastly add a heaping teaspoon of the melted PEANUT BUTTER to the chocolate and spread evenly over the peanut butter layer. Refrigerate for about an hour until set and firm.

    In the ingredients list, it is the only thing that is melted.

  5. Would love to try this recipe ~ if it included all ingredients. And I see people have been asking about it for awhile. “add a heaping teaspoon of the melted” ???

  6. My peanut butter center mix was so dry I ended up adding butter and butter and butter and still so dry I added peanut oil a couple times and then it finally mixed and held together but doesn’t taste as peanut buttery as I’d like.

  7. If you don’t have the grain crackers and/or powdered sugar, or don’t have time to get it, you can always use the peanut butter by the brand-name call the Jason’s ( I found mine at Target). That peanut butter tastes amazing, and I think it has a few other ingredients, yet healthy ingredients, that give it a different type of a good peanut butter taste that is different from regular peanut butter. My first thought was that I was eating peanut butter with crystals in it (not that there are crystals in it, it just tasted so good and that was my first thought). I made this recipe with Jason’s and I also used the white chocolate chips instead. These little peanut butter cups flew off the plate! Needless to say, people ate them up so quickly, FYI, it’s just an alternative to the actual recipe if this suits you.

  8. Perhaps it’s due to my appreciation for salt or that I also love sugar equally, but I discovered a twist that might work- Using powdered old fashioned oats in place of the graham crackers (1 1/3 cups total equals the 10 crushed crackers roughly). The 1 cup of powdered sugar is perfect, and the oats seem to complement rather than overwhelm the flavor of the peanut butter. (Which the graham crackers do as they provide extra flavor to the peanut butter rather than supporting.) Give it a whirl~ healthier too! 🙂

  9. Tried your recipe many times people really love it ❤ I don’t think there is a better recipe for peanut butter cups

  10. Love this recipe–my family thinks it’s better than the candy bar from the store!!!❤️

  11. Has anybody tried making these with a sugar substitute? Just curious. I’m going to make both the graham cracker version and the ground oats version another reviewer suggested. Can’t wait!

  12. I want to make these today. I only have boxed graham cracker crumbs. How much will equal a sleeve of crackers in your recipe?
    Also, other similar recipes call for adding coconut oil to chocolate chips. Is that necessary?

    1. I am not sure about the other recipes. You may have to ask the blogger on those. For the graham crackers, you will need about a cup to 1 1/2 cups of graham crackers for 7-10 sleeves. Hope that helps! You will be in chocolate heaven!! XOXO

  13. Alyssa, please explain
    What is considered a sleeve? How much is this if the crackers are crushed?

    1 sleeve graham crackers, crushed (10 sheets)

  14. I have graham cracker crumbs in my pantry. Can I use them in the peanut Butter cup recipe? And, how much should I use?

  15. I don’t understand why graham crackers are in a homemade Reeses Peanut Butter Cup recipe. I promise I’m not stupid, but I don’t understand why graham’s are included. I will admit I can’t read the tiny print on the Reeses peanut butter cups, so if it is an ingredient I never knew it was.

    1. I was trying to figure that one too. I just read the back of the reese’s and they do not contain graham crackers. I’m about to make them without out graham crackers.

  16. Could I use ritz crackers instead? For some reason when I read 1 sleeve of gram crackers I grabbed a sleeve of ritz. Now that they are crushed I would kind of like to proceed with these crackers lol

    1. A few years ago I made these, which were to die for. I’m not sure where recipe came from but yours is closest to what I remember although it did call for ritz crackers. I’m trying again with your recipe. Thanks.

  17. Can I make this in a sheet instead of individual cups? What size sheet would I use?
    Thank you! I can’t wait to try your recipe.

  18. 5 stars
    My 15-year-old son made this by himself last week. They are DELIGHTFUL. I think I’d have to agree that these might be better than the real thing. For those commenters who are confused about graham crackers–do it. Use the graham crackers. He smashed them to near dust in the food processor, then used a masher and left some slightly larger pieces. It gave them a most excellent and tasty texture. Yes, the original Reese’s don’t have graham crackers in them, but the addition of them adds a nice texture that is similar to Reese’s filling and gave them a nice flavor. Thank you for this recipe!

  19. These look delicious and I want to try them…soon! My question is regarding the muffin tin. Am I to use the standard muffin tins and liners or are these for the mini muffin tins? Thank you!

  20. 5 stars
    These are SO good! I tried it with animal crackers because we were out of graham crackers and I liked it even better. we had extra peanut butter so I just ate that. SO good.

  21. Thank you. They taste great but perhaps a bit too sweet for some people (and a bit of a sugar rush). Next time I’ll try either less icing sugar, which will also make the filling a bit smoother (less dry) and easier to spread, or use semi-sweet chocolate with higher cocoa but less smooth. I’m curious if anyone has tried either variation.

    The graham crackers is great texture.

  22. Looks delicious and i am Looking forward to making these. How many does this recipe make of either the mini or regular size muffin tins?

  23. Yum! I didn’t have any graham crackers so subbed some ritz crackers and worked out great! I love the texture it adds! Also the little
    Bit of extra salt is good too! Thanks for the recipe!

  24. 5 stars
    Tried this today for a birthday celebration and it was definitely the favourite! This recipe is so easy and quick. Thank you very much!

  25. These are awesome. I did make a couple of adjustments per my family’s taste. I halved the peanut butter mixture and added a tablespoon of melted butter so that it spread easier.

  26. I tried these they are awesome. I made mini ones and there were so many I had to make bars out of the rest after I filled one pan. It was a little difficult but it still works cause I wanted a smaller amount of candy. I did find I had to keep melting the choc cause I could not work fast enough. But they are really good. Thank you the recipe is grejade-rollerat .

  27. Ice been trying to figure out a recipe for white chocolate PB fudge i think this filling may be perfect for the PB filling. Ive never done a multi layer fudge but the white chocolate cheesecake with cherries and maple with prailne pecans were good and made them up as i went too…lol.

  28. 5 stars
    The filling is very good but there was not enough chocolate to use it all. I suggest doubling the chocolate and I will next time I make them. They are very good and I rated 5 stars.

  29. 5 stars
    OMG I searched so many recipes but they all had the ingredients that mirrors Buckeyes. I’m from Ohio so they’re pretty big here. Since I was looking for something that mirrored Reese’s I thought I’d try this. I was hesitant about the graham crackers but I thought it made sense for consistency.. Boy am I glad I tried this… Unbelievable and I think it just might be better than a Reese cup. Thank you so much! 😉

  30. I used what I thought was 10 sheets of graham from bulk barn and ended up with way way too much filling. I see someone posted 14gram for 1 sheet that doesn’t seem right either. I’m thinking 1 sheet must be 1/4 if it. Cause you can break them into 4 pieces? Going to try that next batch

  31. 3 stars
    I made this recipe and everyone said that they were too sweet and not enough peanut flavor. So, I made another batch with ground dry honey roasted peanuts as filling. No graham, no powdered sugar, no peanut butter with all the oils, sugar and molasses that is added. They tasted wonderful. I’m not really sure that I needed to use “honey” roasted. If you use a good swiss chocolate like Peters Superlative, it will be all the sweetness you’ll ever need. The peanuts can be blended (small food processor) into a real fine paste or left a little chunkier if desired. The fine blend may stay together better. I make ahead of time, pucks of filling pressed into the bottom of the same small cupcake trays with no papers and let them set up in the fridge. They will drop out once chilled. 10 minutes in the freezer will work too. You might have to give a slight twist to loosen. Press the formed filling into the warm chocolate at the bottom of the paper liner, forcing it up the sides. Top off with more chocolate spreading it out to flow down the sides of the filling and chill. What a great peanut flavor (not graham and powdered sugar) and you can cut some calories, too.

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