0 (0)


Homemade peanut butter cups

Homemade peanut butter cups
(Francine Orr/ Los Angeles Times)

Twix, Mounds, Baby Ruth, Snickers, Peppermint Patties, candy corn and more. After the jack-o’-lantern and costumes, it would seem the thing that best defines Halloween is the candy — all that trick-or-treating loot. When I was a kid, Halloween wasn’t ... Read more

Total time: About 1 hour, plus chilling times | Makes about 4 ½ dozen miniature peanut butter cups
  • 1 (12-ounce) jar peanut butter
  • ½ cup (1 stick) butter, softened
  • 2 cups powdered sugar
  • 6 cups crisped rice cereal
  • 2 (12-ounce) bags semi-sweet or milk chocolate chips, or as needed
  • Coconut oil, if needed

Step 1In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and the butter until smooth. Add the powdered sugar and beat until smooth.

Step 2Place the crisped rice cereal in the bowl of a food processor and crush to a very fine meal. Add the cereal to the peanut butter mixture and beat to combine. This makes about 3 cups filling. Cover and refrigerate until very firm, 3 to 4 hours.

Step 3Divide the filling into generous 1-tablespoon scoops. Very quickly, roll the scoops into balls, then flatten slightly to form patties about 1 inch wide by ½-inch thick. If the dough begins to warm and get sticky, freeze the scoops until firm enough to mold. Freeze the formed patties, uncovered, on a parchment-lined baking sheet until solid, preferably overnight.

Step 4Melt the chocolate chips in a large microwave-safe bowl, stirring every 20 to 30 seconds until evenly melted. If the melted chips feel a little too thick, stir in a little coconut oil to thin the melted chocolate.

Step 5Remove just a few patties at a time (keep the rest of the patties frozen), and dip them, one at a time, in the melted chocolate. Tap the candy a few times to remove excess chocolate and carefully drop each piece into a candy or truffle paper cup, adjusting the sides as needed so the patty sits level in the cup. Repeat until all of the peanut butter cups are assembled.

Step 6Place the cups in the refrigerator until the chocolate is hardened before serving.

Note: This recipe requires candy or truffle paper cups, available at candy, cooking supply stores and most craft stores, as well as online.


Bruleed strawberries and cream
Bruleed strawberries and cream

Mackerel pickled in white wine
Mackerel pickled in white wine

Abalone carpaccio with scallions, ginger and ponzu
Abalone carpaccio with scallions, ginger and ponzu

Garlic Grilled Chicken With Cucumber Herb Relish
Garlic Grilled Chicken With Cucumber Herb Relish

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Roasted winter strawberries with ice cream
Snow cookies
Pomegranate tapioca
Macadamia-guava tea bread with tropical fruit salad