As I’ve said before, I’m not sure who comes up with these ‘National Days’ but National Peanut Butter Day was just too good to let slip away.  Since our most popular posts involve Chocolate (Bacon & Bread Bowls being a close second)…Homemade Peanut Butter Cups seemed the obvious choice.

We started making homemade peanut butter sometime in the past year and that’s become our standard now.  Peanuts (about 2 cups), canola oil (about 2 Tablespoons), and honey or agave nectar (1-2 Tablespoons to taste) in the blender until smooth and creamy.

These Homemade Peanut Butter Cups are a cinch to make.  Line muffin tin with 12 – 2″ muffin papers.  Melt 1 bag (9.5 oz) of Dove Milk Chocolates in microwave in 30 second intervals, stirring in between.  Spoon melted chocolate into each paper cup and tap pan on counter to level.  Pop in the freezer for 10 minutes while you prepare the peanut butter filling.

Combine 1/2 cup of peanut butter with 1/3 cup sifted confectioners sugar and 1 Tbl. softened butter.  Top frozen chocolate with a spoonful of peanut butter mixture and tap pan on counter to level.  Back to the freezer for another 10 minutes.

Melt second bag of chocolate in the microwave, then spoon melted chocolate over frozen peanut butter layer, tap pan, and return to freezer for 10 minutes.

Once Peanut Butter Cups are set, you can remove from freezer and eat :) or store them at room temperature.  I found that at room temperature they most resembled a good ol’ Reese’s Peanut Butter Cup.  However, these might be like our Almond Joy Candy Bars and give the store bought variety a run for it’s money.  My favorite taste testers (work family) gave these Homemade Peanut Butter Cups a big finger-licking thumbs up!

Flash forward a few months.  If you can make them with milk chocolate, why not make them with white chocolate.

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Homemade Peanut Butter Cups {National Peanut Butter Day}

Course Dessert

Servings 6

Author Libby with Lemony Thyme, inspired by Taste of Home

Ingredients

• 2 9.5 oz bags Dove Milk Chocolates
• 2 Tbl. heavy cream
• 12 – 2 ” muffin papers
• 1/2 cup peanut butter
• 1/3 cup confectioners sugar sifted
• 1 Tbl. butter softened

Instructions

• Line muffin tin with 12 – 2″ muffin papers.
• Melt 1 bag (9.5 oz) of Dove Milk Chocolates and 1 Tbl. cream in microwave in microwave safe bowl at 30 second intervals, stirring in between. Spoon melted chocolate into each and tap pan on counter to level. Pop in the freezer for 10 minutes while you prepare the peanut butter filling.
• Combine 1/2 cup of peanut butter with 1/4 cup sifted confectioners sugar and 1 Tbl. softened butter. Top frozen chocolate with a spoonful of peanut butter mixture and tap pan on counter to level. Return to freezer for 10 mintues.
• Melt second bag of chocolate and 1 Tbl. cream in the microwave, then spoon melted chocolate over frozen peanut butter layer, tap pan, and return to freezer for 10 minutes.
• Once Peanut Butter Cups are set, you can remove from freezer and eat or store them at room temperature.

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