Best 7 Nut Butter Cups Recipes

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Indulge in the delectable world of Nut Butter Cups, where creamy nut butter fillings are encased in rich chocolate shells, resulting in a symphony of flavors and textures that will tantalize your taste buds. These exquisite treats are not only a delight to the senses but also a healthier alternative to traditional candy, crafted with natural ingredients that provide a guilt-free indulgence. Embark on a culinary journey as we unveil the secrets behind these delightful morsels, exploring variations that cater to diverse dietary preferences and taste profiles.

This article presents a collection of Nut Butter Cup recipes, each with its unique charm and delectable flavors. From classic peanut butter cups to innovative almond butter and cashew butter variations, there's a recipe for every nut butter enthusiast. Whether you prefer dark, milk, or white chocolate, we've got you covered. Dive into the world of Nut Butter Cups and discover the perfect treat to satisfy your sweet cravings while nourishing your body.

Let's cook with our recipes!

HOMEMADE PEANUT BUTTER CUPS



Homemade Peanut Butter Cups image

A secret ingredient (saltines!) helps mimic the texture of the peanut butter filling in the store-bought version of this candy favorite.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 18 servings

Number Of Ingredients 6

18 ounces milk chocolate, chopped (about 2 1/2 cups)
1 cup smooth peanut butter
1/2 cup confectioners' sugar
1/4 cup saltine crackers, finely crushed (about 8)
2 tablespoons unsalted butter, softened
Pinch salt

Steps:

  • Melt the chocolate in the top of a double boiler. Keep the chocolate warm over low heat until you are ready to start assembling the peanut butter cups.
  • Combine the peanut butter, confectioners' sugar, saltines, butter and salt in a bowl and blend with an electric mixer until well combined
  • Prepare a muffin pan with 18 paper muffin liners. Add 1 teaspoon melted chocolate to the bottom of a muffin liner. Using the teaspoon, spread the chocolate in a thin, even layer on the bottom and a third of the way up the side. Repeat with the remaining liners. Place the muffin pan in the freezer until the chocolate is set and hardened, about 5 minutes.
  • Spread 2 heaping teaspoons of the peanut butter filling in the bottom of a chocolate-coated muffin liner (it should come to below the chocolate line). Top the peanut butter filling with 2 more teaspoons of melted chocolate, spreading it over the top so no filling is visible. Repeat with the remaining liners. Freeze for 10 minutes.
  • Serve chilled or at room temperature.

3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY



3-ingredient Peanut Butter Cups Recipe by Tasty image

We've all had our cravings: sometimes sweet, sometimes salty. But have you ever craved both at once? Sometimes you just need your sweet-salty fix and, well, you can count on a Reese's cup to deliver. Or, you can just make your own! With only three ingredients and the simplest of directions, these are way easier to throw together than you might think. Get ready for your very own candy factory extravaganza to begin!

Provided by Camille Bergerson

Categories     Desserts

Yield 6 servings

Number Of Ingredients 3

3 tablespoons powdered sugar, sifted
½ cup creamy peanut butter
1 cup chocolate, melted

Steps:

  • Prepare a cupcake tin with 6 liners.
  • Stir peanut butter and powdered sugar together until smooth.
  • Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
  • Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
  • Cover each dollop of peanut butter with more chocolate and smooth out the top.
  • Refrigerate for 1 hour or until chocolate has hardened.
  • Remove peanut butter cups from the liners.
  • Enjoy!

Nutrition Facts : Calories 303 calories, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, Sugar 20 grams

HOMEMADE PEANUT BUTTER CUPS



Homemade Peanut Butter Cups image

I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey peanut butter centers. This is how to make homemade peanut butter cups. -LaVonne Hegland, St. Michael, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 7

1 cup creamy peanut butter, divided
1/2 cup confectioners' sugar
4-1/2 teaspoons butter, softened
1/2 teaspoon salt
2 cups semisweet chocolate chips
4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
Colored sprinkles, optional

Steps:

  • Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.

Nutrition Facts : Calories 123 calories, Fat 8g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

PEANUT BUTTER CUPS



Peanut Butter Cups image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 48 pieces

Number Of Ingredients 3

1 pound milk chocolate, tempered or coating milk chocolate
1 cup peanut butter, creamy or chunky
1/4 cup confectioners sugar

Steps:

  • To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
  • Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
  • Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
  • Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.

CHOCOLATE PEANUT BUTTER CUPS



Chocolate Peanut Butter Cups image

These chocolate peanut butter cups are dangerously simple to make, with just a few ingredients that you probably have in the pantry right now. They come together faster than a trip to the convenience store. And they are completely customizable. Once you've gotten your fill of the standard peanut butter cup, try honey-sweetened cashew butter cups. Or cinnamon-spiked almond butter cups. Drizzle the finished cups with a bit of white or milk chocolate, some flaky sea salt or a sprinkle of finely chopped nuts for an upgraded presentation. Or sneak a tiny dollop of raspberry jam underneath the peanut butter layer for another delightfully classic pairing. The possibilities are endless.

Provided by Samantha Seneviratne

Categories     candies, dessert

Time 50m

Yield 18 cups

Number Of Ingredients 5

9 ounces/255 grams semisweet chocolate
3/4 cup/205 grams smooth natural peanut butter
1/4 cup/28 grams confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt

Steps:

  • Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of melted chocolate into each cup. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until mostly solid.
  • Meanwhile, in a medium bowl, stir together peanut butter, confectioners' sugar, vanilla extract and salt. (Make sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.
  • Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup. With a very lightly moistened finger, tamp down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate peeking from below the peanut butter).
  • Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup. Refrigerate until solid, about 30 minutes.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 19 grams, TransFat 0 grams

LITTLE NUT CUPS



Little Nut Cups image

I learned this recipe from a childhood friend whose mother made these for family parties and get-togethers. They are a great Christmas or special occasion cookie. My Mother makes hers with walnuts, I prefer pecans for a mini pecan pie taste.

Provided by Karen B.

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 10

1 cup butter, softened
2 (3 ounce) packages cream cheese
½ cup white sugar
2 cups all-purpose flour
2 teaspoons butter, melted
2 eggs
½ teaspoon vanilla extract
2 cups chopped pecans
1 ½ cups brown sugar
½ cup honey

Steps:

  • In a medium bowl, mix together the butter, cream cheese and sugar until smooth. Stir in the flour and mix thoroughly. The dough should be somewhat firm. Roll into 36 small balls, place them on a plate and refrigerate for one hour.
  • Make the filling in a medium bowl. Beat the eggs, melted butter, vanilla and brown sugar until smooth and well blended. Stir in the nuts. Preheat oven to 375 degrees F (190 degrees C). Press the chilled dough balls into the bottom and up the sides of tart pans or mini muffin cups. Fill each shell with filling almost to the top. Use a squeeze top honey container if you have one, to drip about 1/2 teaspoon of honey onto the top of each cup.
  • Bake for 15 to 20 minutes in the preheated oven, until crust is lightly browned. Allow to cool in the tins completely before removing.

Nutrition Facts : Calories 183 calories, Carbohydrate 18.9 g, Cholesterol 29.7 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 57.8 mg, Sugar 12.8 g

CHOCOLATE NUT BUTTER CUPS



Chocolate nut butter cups image

Filled with hazelnut, pistachio or peanut butter, these lovely little bites are a perfect after-dinner treat to share with coffee

Provided by Miriam Nice

Categories     Treat

Time 1h15m

Yield Makes about 24

Number Of Ingredients 10

300g dark or milk chocolate , chopped
125g butter , softened and chopped
250g icing sugar
140g nut butter (I used smooth peanut butter, hazelnut butter and pistachio nut butter - but you can use just peanut butter if you prefer)
25g nuts (I used peanuts, hazelnuts and pistachios)
flaky sea salt (optional)
about 24 foil petit four cases
2 mini muffin tins
3 piping bags
gold leaf and a paintbrush, to decorate (optional - see tip)

Steps:

  • Tip half the chocolate into a bowl set over a pan of simmering water. Once melted, remove from the heat and stir in the rest of the chocolate. Put the petit four cases into the holes of the mini muffin tins. Put 1 tsp of the melted chocolate in each one, then pick up a petit four case in your hand and swirl it gently to get the chocolate to coat the sides. Repeat with all the cases, leaving about a third of the chocolate in the bowl. Pop the tins in the fridge to firm up while you make the fillings.
  • Put the butter in a large bowl with the icing sugar. Beat well with electric beaters or a wooden spoon until light and creamy. Divide the mixture into three bowls, then stir the peanut butter into one, hazelnut butter into the second and pistachio butter into the third (if using). Transfer the fillings to three piping bags.
  • Take the chocolate cups out of the fridge and fill with the nut mixtures. If your reserved chocolate has hardened, melt again as before. Once melted, carefully spoon it over the top of each cup to seal in the nut butters.
  • Top each cup with with a whole nut (or a nut coated in gold leaf, a pinch of coarse sea salt - or any combination). Chill for at least 2 hrs. Will keep in the fridge for 1 week (see tip).

Nutrition Facts : Calories 399 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

Tips:

  • Use a food processor or high-powered blender. This will help you achieve a smooth and creamy nut butter.
  • Add a little oil. This will help the nut butter come together and prevent it from being too dry.
  • Use a variety of nuts. This will give your nut butter a more complex flavor.
  • Add a sweetener. This is optional, but it can help to balance out the bitterness of the nuts.
  • Be patient. It takes time to make nut butter. Don't get discouraged if it doesn't come together right away.

Conclusion:

Nut butter cups are a delicious and healthy snack that are easy to make at home. With a few simple ingredients, you can create a sweet and satisfying treat that is perfect for any occasion. So next time you're looking for a healthy snack, reach for a nut butter cup instead of a candy bar. Your body will thank you for it!

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