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    Recipes » Vegan Peanut Butter Cups

    March 23, 2016 118 Comments

    Vegan Peanut Butter Cups

    30.5Kshares
    Jump to Recipe

    Happy basket full of chocolate day!

    When I was a wee muffin, Easter meant that a human sized fictional bunny would sneak into my bedroom when I was sleeping, and leave me a basket full of chocolates, candies, and sometimes little toys or gifts. The whole thing had a very Santa Claus vibe to it, and so of course, I absolutely loved it!

    If I'm ever at my parents house for Easter I still sometimes find a treat left outside my bedroom door. Aww shucks, thanks Mom...er, I mean Mr. Easter Bunny.

    Vegan Peanut Butter Cups are so easy to make and they taste just like Reese's! A great recipe for Easter, Christmas, or just when you are craving chocolate. #itdoesnttastelikechicken

    Easter egg hunting was a whole other part of the holiday, and it was full on war. Every year the fam (there is somewhere around 10 cousins) would go to a family members house to celebrate Easter. Upon arrival I would secretly scout out and memorize where all the Easter eggs were hiding, while acting like I didn't care, and definitely wasn't cheating.

    All the kids would be sitting on our hands desperately trying to act natural, until FINALLY some aunt would decide it was time to start the Easter egg hunt and then we would all frantically dash around collecting as many chocolates as we possible get our mitts on.

    Vegan Peanut Butter Cups are so easy to make and they taste just like Reese's! A great recipe for Easter, Christmas, or just when you are craving chocolate. #itdoesnttastelikechicken

    There was no equally dividing the chocolates among us, or any of that very fair sharing thing kids do nowadays. What you were able to collect was what you got. At 6 years old chocolate was VERY serious stuff, so yes, this was incredibly stressful for me.

    Now I am so much more civil, I will just make large batches of chocolates at home, and not share them with anybody, so there.

    Ok, ok, I will share... if I have to... I guess.

    Vegan Peanut Butter Cups are so easy to make and they taste just like Reese's! A great recipe for Easter, Christmas, or just when you are craving chocolate. #itdoesnttastelikechicken

    One of my most favourites chocolates was Reese's Peanut Butter Cups, which I am pretty sure is one of the worlds most favourite chocolates. I think there are some rather pricey vegan versions of these that you can buy, but seriously dude, these are so easy to make.

    Like kinda too easy to make. So easy to whip up and then have 20 chocolates sitting around staring at you, Gah!

    I've seen some vegan recipes where they just fill the center with peanut butter, and you have to keep them frozen or they will melt... My recipes is not like that. You can make these and once set, they are totally shelf stable, and sugary delicious, just like Reese's, except so much better.

    Vegan Peanut Butter Cups are so easy to make and they taste just like Reese's! A great recipe for Easter, Christmas, or just when you are craving chocolate. #itdoesnttastelikechicken

    To make Vegan Peanut Butter Cups, just mix up the peanut butter with powdered sugar, vanilla extract, and salt. It forms this kind of peanut butter dough. Taste it. You're welcome.

    Vegan Peanut Butter Cups are so easy to make and they taste just like Reese's! A great recipe for Easter, Christmas, or just when you are craving chocolate. #itdoesnttastelikechicken

    Melt your chocolate chips in a double boiler, then remove from heat. If your chocolate firms up while you are working with it, just pop it back on the double boiler to melt again.

    If you don't have a double boiler, you can use my method, and just pop a heat safe bowl over a pot of boiling water. Congratulations, you just made yourself a double boiler.

    The reason you want to melt the chips in a double boiler vs. a pot directly on the heat, is that chocolate burns and turns grainy very easily, and once it burns there is no going back. Your chocolate is ruined. So melting it in a double boiler ensures it doesn't burn.

    You could also melt your chips in a microwave, but I don't have one of those, so you are on your own with that one.

    Vegan Peanut Butter Cups are so easy to make and they taste just like Reese's! A great recipe for Easter, Christmas, or just when you are craving chocolate. #itdoesnttastelikechicken

    Take some cupcake liners and pour in about 1 to 2 teaspoons of chocolate. Just enough to cover the bottom of the liner. You can use the spoon to spread the chocolate around.

    Vegan Peanut Butter Cups are so easy to make and they taste just like Reese's! A great recipe for Easter, Christmas, or just when you are craving chocolate. #itdoesnttastelikechicken

    Now pinch off some of your peanut butter dough, and shape into a disc that is just a bit smaller than your liner, so that there is room for the chocolate to go around the edges of the dough. This does not have to be beautiful. I like a thick peanut butter center, but you can decide how much or little peanut butter dough to use.

    Vegan Peanut Butter Cups are so easy to make and they taste just like Reese's! A great recipe for Easter, Christmas, or just when you are craving chocolate. #itdoesnttastelikechicken

    Now use another spoonful or two of chocolate to cover the peanut butter disc. You may need to use your spoon to help spread the chocolate. Repeat with all of the remaining chocolate and peanut butter dough.

    Put the chocolates on a baking tray so they are easier to manage, and then pop them in the fridge for about 30 minutes, until the chocolate has completely firmed up and set.

    Once set you can peel off the cupcake liners, or just trim down the wrappers if you want to leave them on. Store in an airtight container in the cupboard.

    Vegan Peanut Butter Cups are so easy to make and they taste just like Reese's! A great recipe for Easter, Christmas, or just when you are craving chocolate. #itdoesnttastelikechicken

    You can also use any chocolate mold or silicon mold to make fun shapes. I had these mini peanut butter cup molds that I followed the same process with. There are a ton of fun shapes on Amazon such as these Easter Egg Molds, Christmas Tree Molds, Truffle Molds, and if you ever wanted Moustache Shaped vegan peanut butter cups, you can definitely make those.

    Or if you are feeling crafty, you can also shape the peanut butter dough into balls or egg shapes and then just dip the dough into the chocolate and lay on parchment paper to set.

    Vegan Peanut Butter Cups are so easy to make and they taste just like Reese's! A great recipe for Easter, Christmas, or just when you are craving chocolate. #itdoesnttastelikechicken

    Print Recipe
    4.94 from 31 votes

    Vegan Peanut Butter Cups

    So easy to make and they taste just like Reese's! A great recipe for Easter, Christmas, or just when you are craving chocolate. 
    Prep Time15 mins
    Cook Time5 mins
    Total Time20 mins
    Course: Dessert
    Cuisine: American, Canadian
    Servings: 12 (around 10 - 12 large peanut butter cups, or around 20 small cups)
    Calories: 101kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • ½ cup natural peanut butter (or any other kind of nut butter you like!)
    • ¼ cup powdered sugar
    • ½ teaspoon vanilla extract
    • ¼ teaspoon salt
    • 1 ¼ cups vegan chocolate chips
    US Customary - Metric

    Instructions

    • In a medium bowl mix together the peanut butter, powdered sugar, vanilla extract, and salt. It will form a sort of soft dough.
    • Melt the chocolate in a double boiler or in the microwave in 20-second increments, being careful to not burn the chocolate.
    • To assemble the vegan peanut butter cups, use a chocolate mold or cupcake liners. Add just enough chocolate to the mold or cupcake liners to just cover the bottom.
    • Take a piece of the peanut butter dough and form a disc that is just smaller than the mold so that there is room for chocolate to go around the edges. Pop the peanut butter discs into each mold.
    • Now finish by pouring more chocolate overtop so that the chocolate goes around the sides of peanut butter dough and covers the top. Repeat until you run out of chocolate and peanut butter dough.
    • Put in the fridge to cool and set for about 30 minutes. Once the chocolate has solidified again, you can pop them out of the molds, or just trim the paper liners if you want to leave them protected. Store in an air-tight container in your cupboard.

    Nutrition

    Calories: 101kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon Appetegan!

    Sam.

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    Reader Interactions

    Comments

    1. Melissa says

      April 03, 2021 at 11:39 pm

      Idk how you do it! Every recipe of yours I've tried over the years has been a hit with my family. This is no exception to the deliciousness! Thanks for saving my wait-until-the-last-minute soul for Easter tonight haha!!

      Reply
    2. Gaby Levey says

      January 29, 2021 at 8:39 am

      I have left over peanut butter mixture and have run out of chocolate! how long will it keep in the fridge for?

      Reply
    3. Rose says

      January 22, 2021 at 4:45 am

      Amazing! They turned out perfectly. To celebrate Veganuary I am posting a link to a vegan recipe each day on Facebook to promote awareness of how delicious a vegan diet can be. Today this will be the one!

      Reply
    4. Victoria Migotti says

      November 01, 2020 at 5:46 pm

      Has anyone tried to make these with wow butter? I am trying to find a good recipe for homemade wow butter cups as I have a four year old who can't do nuts, dairy or soy

      Reply
      • Ashleigh Peters says

        November 10, 2020 at 11:07 pm

        yes, it works!

        Reply
    5. Debbie says

      September 02, 2020 at 4:08 pm

      Absolutely Delicious!

      Reply
    6. Carly says

      April 10, 2020 at 2:24 pm

      The easiest & MOST DELICIOUS recipe!!! The idea of never having a Reese's again & then being disappointed by vegan alternative PB cups at various grocery stores left me very sad as I have a major sweet tooth... but then I tried this recipe & OMG they are so absolutely amazingly delicious!!! SO YUMMY & super quick to make!!!

      Reply
      • Sam Turnbull says

        April 19, 2020 at 9:21 am

        Yay!!! Thrilled you loved them so much, Carly 🙂

        Reply
    7. Kari says

      April 02, 2020 at 7:51 pm

      Here's my vegan peanut butter cup story. Before I went vegan, we had a small vegan restaurant near us. My husband loved the food, but I wasn't so into anything without cheese, so I was a little pickier. But, I did like their peanut butter cups. I liked them more than Reese peanut butter cups. We would drive there just so I could get them.

      Unfortunately, she closed down just before I went vegan and could care less about cheese and would love to eat all her amazing vegan creations. But she hadn't had enough interest so she had to close down.

      I often think about her because the vegan movement really seemed to start picking up after I went vegan (Not because of me 🙂 I think some documentaries had something to do with it - it's why I went vegan) and if she had just stayed open another few months, her business would have taken off.

      And that's my vegan peanut butter cup story.

      I like the recipe, but I tend to just put peanut butter, chocolate chips, and maple syrup in a cup and eat it that way. Lol. I guess you could call it a lazy peanut butter cup.

      Reply
    8. Julia says

      March 27, 2020 at 5:38 am

      I LOVE this recipe!!
      With all the devastating news we're getting these days I wanted to cheer myself up by making some candy. This was my recipe of choice and let me tell you.... the Peanut Butter Cups made me VERY happy! (the cute heart shaped liners I made them in helped as well ❤︎)
      I have never eaten store brand PBCs myself but my boyfriend says that these self-made ones are much better. They are just devine.

      Thank you so much for this awesome recipe! I will definitely make them again soon!

      Greetings from Germany! 🙂

      Reply
      • Sam Turnbull says

        April 03, 2020 at 12:44 pm

        So happy you enjoyed it so much, Julia and that it helped brighten your day! 🙂 Greetings from Canada!

        Reply
    9. Jakub says

      February 22, 2020 at 12:23 am

      For some reason simple online recipes seem to often go wary for me. I seem to have no problem baking a cake from scratch without proper measurements, but these kinds of recipes give me trouble. The peanut butter was still very sticky and at best a thin paste even with doubling the powdered sugar. The chocolate didn't melt the smoothest though first batch was not enough with the amount from the recipe. Since I had semi-sweet chips, I added a bit of almond milk with a higher ration in the second batch which helped. Guess I need to dump a bunch of corm starch into peanut butter next time. It still tastes good, but somehow the ingredient portions rarely line up for me as stated.

      Reply
      • Shar says

        November 20, 2020 at 11:48 pm

        I have the same problem with simple recipes. Maybe in this case your natural peanut butter was not mixed well and a little oily? Also I had to really mix the peanut butter awhile to get consistency right.

        Reply
    10. Kerry says

      February 09, 2020 at 8:21 pm

      I made this peanut butter cup recipe two days in a row. I received rave reviews both from vegans and non-vegans. These are just last darn delicious. I love how the peanut butter filling is moist, not crumbly, not also not sticky or drippy. Just perfect. I made little mini cups because those are the liners I had. I also left the chocolate bowl sitting above the hot water to keep it melted. Thank you.

      Reply
      • Sam Turnbull says

        February 22, 2020 at 11:16 am

        So happy you enjoyed, Kerry!

        Reply
    11. Dawn says

      January 31, 2020 at 9:31 pm

      I’m wondering if this method (using cupcake liners) would work with your recipe for peppermint patties. I like the idea of not having to dip the filling. Such a timesaver!

      Reply
      • Sam Turnbull says

        February 07, 2020 at 11:17 am

        Absolutely!

        Reply
    12. Shannon says

      December 07, 2019 at 11:50 pm

      This recipe is awesome! The whole family loved it! Thanks for sharing it!

      Reply
      • Sam Turnbull says

        December 11, 2019 at 7:52 am

        You're most welcome 🙂

        Reply
    13. Fiona says

      September 22, 2019 at 3:31 pm

      I made these today but I used homemade sunflower butter.They were so easy and absolutely delicious!! I made half the quantity and got 12 mini cups. I've had to hide them in the freezer so I don't eat them all in one sitting. Thank you 🙂

      Reply
      • Sam Turnbull says

        September 23, 2019 at 2:26 pm

        Awesome! Thrilled you enjoy them so much, Fiona 🙂

        Reply
      • Kay Dee says

        April 13, 2020 at 5:01 pm

        Any suggestions at all to replace the powdered sugar? We only use date sugar, maple syrup for sweet. I know maple syrup won’t work. Not sure about the date with peanut butter?

        Reply
    14. Zehra says

      March 09, 2019 at 8:19 am

      Hello,
      Is there any alternative for using sugar in your recipe? I can’t eat sugar...
      Can I use honey, maple syrup?

      Reply
      • Sam Turnbull says

        March 12, 2019 at 11:09 am

        Hi Zehra, you would need a powdered sugar alternative for this recipe to get the correct texture.

        Reply
      • Jennifer says

        March 27, 2019 at 10:47 pm

        Powdered sugar is just cornstarch and sugar so maybe if you use cornstarch along with the sweetener of your choice it may work. Perhaps stevia would work best since it's in powdered form and won't alter the texture.

        Reply
      • Loriei says

        October 26, 2019 at 2:40 am

        How about maple Crystal's I seen them in souvenir stores you can grind into a powder with blender or food processor or smash it in a ziplock bag to form a powder it's probably not cheap but for a special occasion or I wonder if grinding up coconut sugar if that would work
        I made these last year so yummy and they were a hit I'm making the. For my daughter' s Halloween party she is having at her place with her friends

        Reply
    15. Erin says

      February 26, 2019 at 10:31 pm

      I made these with almond butter for a charity event last weekend and they were a huge hit. So easy and so delicious! Thanks!

      Reply
      • Sam Turnbull says

        February 27, 2019 at 9:52 am

        Wonderful! Thrilled you enjoyed them, Erin 🙂

        Reply
    16. isa says

      November 07, 2018 at 7:47 am

      O.....M....G!!!!!!!! This is absolutely delicious!!
      Better than Reese's. (And I LOVE Reese's).
      I had to melt more chocolate to be able to make 12 cups and I had to add powdered sugar to the PB mixture so it holds better. Otherwise, I followed your recipe.
      Thanks!!

      Reply
      • Sam Turnbull says

        November 07, 2018 at 4:05 pm

        So happy you loved them so much, isa 🙂

        Reply
    17. Sam says

      October 14, 2018 at 10:47 pm

      These came out amazing. I'm bringing them in to work tomorrow - well, minus a couple extra I'm keeping home for myself 🙂 A tip for anyone whose peanut butter dough is too sticky: I rubbed some powdered sugar in my hands before picking up and shaping and everything came together just fine. Thanks for another great recipe, Sam!

      Reply
      • Sam Turnbull says

        October 19, 2018 at 6:31 pm

        So happy you enjoyed it so much, Sam 🙂

        Reply
    18. Michael says

      September 26, 2018 at 4:41 pm

      Hello.,
      Thank you for sharing your recipes. I am planning to make your vegan peanut butter cups first. My question is this: I have some carob chips in my cupboard. They look just like chocolate chips. They have been there awhile, and I would like to use them up. Can carob chips be mixed in with chocolate chips, and be melted together? Thank you.

      Reply
      • Sam Turnbull says

        September 28, 2018 at 4:49 pm

        Personally, I'm not a fan of the taste of carob so I haven't done much cooking with it. I do know that it does not melt the same way as chocolate so I would say that it wouldn't likely work well. Best of luck!

        Reply
        • Michael says

          September 29, 2018 at 5:08 am

          Thank you for the response Sam. I will stick with chocolate chips for now. Maybe someone at our vegan potluck, where I will be sharing the vegan Reese's that I am going to make using your recipe, will have an idea for what to do with carob chips.

          Reply
    19. Sarah says

      July 31, 2018 at 1:20 am

      Just made these yesterday, and let me just say, they are EVEM BETTER than Reece’s cups! (I know! I didn’t think that was possible!) Next time, I’m going to make even more of the peanut butter dough to make them extra peanutbuttery (is that a word? It is now.) Another amazing recipe. Thank you so much Sam!!

      Reply
      • Sam Turnbull says

        July 31, 2018 at 9:04 am

        Hahaha! Love it!!!! SO happy you enjoyed them, Sarah 🙂

        Reply
    20. Tara says

      June 28, 2018 at 1:08 pm

      i love them! But, my PB blobs were not as solid as yours (overmixed maybe?) so the top chocolate wants to swirl into it. Maybe next time I will refrigerate between layers? And what a mess, how do you get yours so perfect? haha mine were rather rudimentary looking. Oh well, it's the good taste that counts! yum!

      Reply
      • Sam Turnbull says

        July 01, 2018 at 8:59 am

        Hi Tara, the peanut butter blobs can vary a bit depending on how liquidy the peanut butter is. Sometimes I find natural peanut butter quite firm and other times quite oily and thin. If you have this problem again, just try adding a bit more powdered sugar to thicken. Enjoy!

        Reply
    21. Weslei Souza says

      May 27, 2018 at 2:50 pm

      I just made it and it's fab. I wish I could upload the picture to show you.thanks again Sam.

      Reply
      • Sam Turnbull says

        May 28, 2018 at 9:50 am

        Awesome! So happy you enjoyed! You can always tag me on Instagram @itdoesnttastelikechicken if you have that 🙂

        Reply
    22. Hf says

      April 30, 2018 at 2:29 am

      Thank you for this recipe! Trying it tonight

      Reply
      • Sam Turnbull says

        May 02, 2018 at 8:47 am

        You're most welcome! I hope you love it!

        Reply
    23. Sarah says

      March 06, 2018 at 8:07 pm

      Hi! Just wanted to let people know that not all peanut butters are vegan! I found this out the hard way when I went to make a last minute sandwich for my brother who is vegan. Some have honey, thus not being vegan. Just wanted to help prevent any mix ups so everyone who wants to be vegan doesn't have an issue!

      Reply
      • Sam Turnbull says

        March 08, 2018 at 8:49 am

        Wow, that's so awful! Good info for sure. I always buy natural peanut butter that contains just peanuts and maybe salt, but that's it 🙂

        Reply
    24. Tamara says

      March 02, 2018 at 8:50 pm

      0.1mg Cholesterol? WTF are you talking about??

      Reply
      • Sam Turnbull says

        March 03, 2018 at 10:03 am

        I use a nutrition program, obviously, it made an error. I am currently working on updating to a new program.

        Reply
    25. Kat says

      February 23, 2018 at 4:53 pm

      Hi! Could you please write how much do the chocolate chips weigh? As I am nowhere near America to buy those... I want to use regular vegan chocolate to melt, just don't know how much to use. I'd appreciate it a lot. Love the recipe and can't wait to try it! 🙂

      Reply
      • Sam Turnbull says

        February 24, 2018 at 9:51 am

        Hi Kat! Cups are volume measurements, not a weight measurement so I don't know how much the chocolate chips weigh. I know a couple of my UK readers have picked up a set of measuring cups and spoons online so that they could easily make any Canadian or US recipe without the need to convert. Other than that you can just try your luck at google. This site says that 1 cup is equal to 175g. Hope that helps!

        Reply
    26. Sharon says

      January 24, 2018 at 11:17 am

      I CANNOT wait to try these. I’ve been Vegan since June and have so far made it though the holiday season without my beloved Reece’s PB pumpkins, trees and now hearts
      My favorite are the PB eggs! I’ve been eating them since their first appearance over 30 years ago! SO NOW i will make these for Easter (and now, of course) Will post after i taste them!

      Reply
      • Sam Turnbull says

        January 24, 2018 at 12:17 pm

        Wonderful! I hope you love them, Sharon 🙂

        Reply
    27. Cecile says

      December 31, 2017 at 5:18 pm

      My husband and I finally gave up the dairy! We were vegetarian, but after buying some delicious artisanal cheese, I looked at the ingredients and saw "rennet". Well then I had to look up "rennet", and was shocked to find it comes from the stomach of baby calves! So that was it, no more dairy or eggs! Unfortunately this happened right before Thanksgiving, so the usual highly dairy-laden-fare was out, along with all the lovely Christmas candies, nogs, etc... I bought a few Justin"s peanut butter cups which were delicious, but way over-priced! Then I found this recipe and I am not feeling so sorry for myself anymore! Thank-you so much for these easy, inexpensive treats!

      Reply
      • Sam Turnbull says

        January 02, 2018 at 5:35 pm

        Yay!!! So thrilled you love the recipe, Cecile!! I assure you that dairy-free can be truly delicious (I was a former cheese addict!) Lots of super yummy dairy-free recipes on my site. 🙂

        Reply
        • Cecile says

          January 15, 2018 at 1:07 pm

          I’m going to try the nacho cheese tonight! I’m sold!

          Reply
          • Sam Turnbull says

            January 17, 2018 at 11:43 am

            I hope you love it!

            Reply
    28. Cindy says

      November 05, 2017 at 7:58 pm

      Just made these tonight as I was craving chocolate. They really are delicious, and so easy to make! I often buy Justin’s dark chocolate peanut butter cups, but not anymore! These peanut butter cups taste way better! I used Trader Joe’s chocolate chips and Skippy natural creamy peanut butter. I wonder how crunchy peanut butter would be...THANK YOU for sharing this wonderful recipe!

      Reply
      • Sam Turnbull says

        November 06, 2017 at 12:48 pm

        You're very welcome, Cindy! I agree, Justine's are just not as good as these ones!! 😀

        Reply
      • Michael says

        October 06, 2018 at 11:02 pm

        Hello Sam,
        Well tonight things did not go well. The chocolate chips would not melt enough be poured. I tried a second double boiler, with more of a clean metal surface for the most heat transfer, and also used the Turbo setting on my stove. But it never poured like it does in your video.

        I used an organic brand of chocolate chips, and the house brand from Shop Rite supermarkets. I started with double the amount in your recipe, 2 1/2 cups, but when it would not melt well, I took half out, but it would still not melt enough to pour. Ultimately, I did manage to get all of the melted chocolate into about the same amount of cups as in your recipe, so that my peanut butter cups are larger and have more chocolate in them. It took 2 hours, and I still have not cleaned up the 2 double boliers.

        I guess I could try the Trader Joe brand of chips that Cindy says she used successfully. What specific brand of chocolate chips do you use Sam? Thanks.

        Reply
        • Sam Turnbull says

          October 09, 2018 at 7:58 am

          Yikes, it sounds like something was off with the chocolate chips you used! I use Presidents Choice brand which is available here in Canada, but I have always used Enjoy Life. Best of luck!

          Reply
    29. Laura Slitt says

      November 05, 2017 at 8:22 am

      what about adding some unrefined coconut oil to chips when melting?

      Reply
      • Sam Turnbull says

        November 05, 2017 at 9:34 am

        I wouldn't recommend it as the chocolate may not harden properly.

        Reply
    30. Catherine says

      July 30, 2017 at 4:15 pm

      I've made these twice and they are really easy and delicious! For some reason though, I can't seem to get my peanut butter mixture to a dough-like texture to make the "disks". It's really sticky and I kind of just plop it onto the chocolate (it's almost like regular pb). I even tried popping the mixture into the freezer for a few minutes and that didn't really help. Also, mine seem to get melty as soon as I take them out of the fridge and the chocolate always transfers onto my hands. I live in the south and I'm wondering if it's just the temperature? Maybe my house is just a bit warm? Either way, thanks so much for this recipe!!

      Reply
      • Catherine says

        July 30, 2017 at 4:17 pm

        I meant to ask - do you use an electric mixer for the peanut butter or just stir with a spoon or spatula?

        Reply
        • Sam Turnbull says

          July 31, 2017 at 10:49 am

          So happy you love them, Catherine! For the chocolate, I would just say that depends on the kind of chocolate you buy. If the chocolate chips get melty at room temperature, so will your chocolate. For the peanut butter, it's possible that the natural peanut butter you are using is oilier than the one I use. Try reducing the amount of peanut butter and slowly add more until desired texture is reached. I just mixed it in a bowl with a spatula as seen in the above pictures. It is possible that the heat is making everything a little melty. Hope that helps!

          Reply
          • Catherine says

            August 01, 2017 at 7:30 pm

            Thanks for the reply! I will try it with a different peanut butter and see how that works...just for research purposes, of course.

            Reply
            • Sam Turnbull says

              August 02, 2017 at 11:36 am

              research purposes... of course 😉

    31. Rebecca says

      June 06, 2017 at 3:26 pm

      Sam's Vegan Peanut Butter Cups taste just like Reese's Pieces peanut butter cups but they're even better because they're healthier But let's not kid ourselves, it's still candy and eating just one piece isn't likely. These are seriously addictive. I (begrudgingly) gifted some of them away as I couldn't trust myself to stop eating them! By non-vegan friend raved about them and when I told her they were vegan she was shocked 🙂

      Reply
      • Sam Turnbull says

        June 07, 2017 at 8:59 am

        Hahahaha, yeah... They are totally addictive for sure. Just imagine when I was recipe testing these and had batch after batch in my house!

        Reply
        • Rebecca says

          June 26, 2017 at 11:42 pm

          Lol I can only imagine. You seem to have a lot of energy as it is, so it must be fun being around you when you're on a sugar high haha.

          Reply
          • Sam Turnbull says

            June 27, 2017 at 10:24 am

            Or frightening... 😉

            Reply
    32. Jessica says

      May 15, 2017 at 8:22 pm

      These disappeared pretty quick! Great recipe, the peanut butter filling is a lot more like "the real deal" than another recipe that I've tried 🙂

      Reply
      • Sam Turnbull says

        May 16, 2017 at 9:01 am

        Woohoo! So happy you loved them Jessica 🙂

        Reply
    33. jenn says

      April 22, 2017 at 9:58 pm

      Note to self- Sam's vegan pnut butter cups are easy to make! I told myself this last time I made them, then I forgot. Yum! I cannot keep these around when I have them; I give half away and keep the others hidden in the fridge to pull out every now and then. P.S. I have Sam's Easy DIY Sweet Potato Dog Chews in the oven for my pup.

      Thanks Sam for all the treat ideas!

      Reply
      • Sam Turnbull says

        April 23, 2017 at 9:54 am

        Treats for everyone! Love it!! Yes, the peanut butter cups are dangerous for me too, I always have to give lots away or I will eat them all in no time! Hahaha

        Reply
    34. Nancy says

      April 15, 2017 at 7:54 pm

      Hi Sam, just make these for me as an Easter treat since I won't be getting any chocolate. OMG, amazing...this is so delicious, even my husband who doesn't like dark chocolate loved it.
      Thank you so much for this wonderful recipy, we'll one amoung many others.
      I love you

      Reply
      • Sam Turnbull says

        April 16, 2017 at 8:52 am

        Woohoo!! SO happy they were enjoyed all around 🙂

        Reply
    35. Dirk says

      January 04, 2017 at 4:07 pm

      Haven't tried these yet but I know they're going to be great because I use peanut butter, vanilla and powdered sugar for my glaze on doughnuts and everyone tells me that they taste like Reese's

      Reply
      • Sam Turnbull says

        January 05, 2017 at 4:25 pm

        Ohh yum! Those sound divine 🙂

        Reply
    36. Ally says

      December 19, 2016 at 7:24 am

      Hi there! Unfortunately I need to restrict added sugars (which I save for the chocolate, lol). Do you think something like coconut flour will work instead of the powdered sugar which I assume is icing sugar? Thanks! I'm hoping to make these tonight.

      Reply
      • Sam Turnbull says

        December 19, 2016 at 11:48 am

        The sugar not only adds to the texture but of course adds a lot of sweetness. Without experimenting, I really have no idea if coconut flour would work. I know it definitely wouldn't taste the same, but perhaps you might get a similar texture. You could alternatively use just peanut butter- freeze the peanut butter on top of the chocolate before coating on the second layer of chocolate. I would store them in the freezer to make sure they aren't runny. Hope that helps!

        Reply
        • Ally says

          December 19, 2016 at 4:39 pm

          Thanks! I have some experimenting to do. 🙂

          Reply
    37. Stefanie says

      December 18, 2016 at 12:30 pm

      Do these freeze well? I'm thinking of making them for my Christmas plates, but so much to do and so little time means I'm trying to find things I can make now and freeze to have done ahead of time and pull out day of. Thank you

      Reply
      • Sam Turnbull says

        December 19, 2016 at 11:36 am

        All of the ingredients used are totally shelf stable, so they should be just fine kept in an air-tight container at room temperature for up to a month. I've never tried freezing them but I don't think that would be a problem. Enjoy!

        Reply
    38. Susan says

      December 17, 2016 at 4:03 am

      You don't grease the paper cupcake liners? I feel like they will definitely stick and that paper will never come off! But all of yours look so perfect. I've never put melted chocolate into a paper liner, I just wanna make sure it will be work before ruining a batch! Enjoy Life chocolate isn't cheap!

      Reply
      • Sam Turnbull says

        December 17, 2016 at 10:21 am

        Hi Susan,
        Nope, no greasing of the cupcake liners. Cupcake liners are generally a little non-stick to begin with, and won't stick to the chocolate. Once the chocolate is completely solid they remove very easily. Enjoy!

        Reply
    39. Amy says

      November 10, 2016 at 3:04 pm

      Wow by far the most amazing vegan peanut butter cups ever!!

      Reply
      • Sam Turnbull says

        November 11, 2016 at 1:23 pm

        Yay!! So happy you loved them Amy!

        Reply
    40. Natasha says

      October 25, 2016 at 7:10 am

      Will this recipe work for people who can't have dairy stuff cause it makes them sick

      Reply
      • Sam Turnbull says

        October 25, 2016 at 8:34 am

        Vegans don't eat dairy, so all the recipes on my site would be perfect for anyone who is sensitive to dairy products. Just make sure you check to ingredients on the chocolate chips to ensure they are dairy-free. Enjoy!

        Reply
    41. Salima says

      August 25, 2016 at 2:03 pm

      I tried Justin's peanut butter cups a few weeks ago and they're so good but soooo expensive! Then I luckily came across your post and tried it out a few days ago and I'm completely sold, no need to ever buy them anymore 😀 😀 Thank you for sharing!!!

      Reply
      • Sam Turnbull says

        August 26, 2016 at 10:09 am

        Yay!! That's the best comment ever! So happy you loved them so much Salima 🙂

        Reply
    42. Jenn says

      July 14, 2016 at 11:38 pm

      I'm so excited to try these! Love that they will retain shape at room temp, brilliant!

      Reply
      • Sam Turnbull says

        July 15, 2016 at 9:09 am

        Ooo I hope you like them!! Yes, frozen chocolate is not for me!

        Reply
        • Jenn says

          July 17, 2016 at 10:39 pm

          Amazing! Simply perfect. Thanks for the creative recipe and detailed instructions.

          Reply
          • Sam Turnbull says

            July 18, 2016 at 8:37 am

            You're very welcome!

            Reply
    43. Charlotte says

      July 03, 2016 at 3:48 pm

      I was just wondering if you had to use crunchy or smooth peanut butter (probably smooth, right?)

      Reply
      • Sam Turnbull says

        July 03, 2016 at 6:55 pm

        I like smooth, but I bet crunchy would be pretty yummy too! 🙂

        Reply
    44. Amy says

      June 29, 2016 at 5:35 am

      This looks amazing! I was wondering, can you sub the vegan choc chips with other vegan chocolate? I have some big bars of dark chocolate going spare, but wondered if there's something specific to the choc chips that make them a better choice.

      Thanks! 😀

      Reply
      • Sam Turnbull says

        June 29, 2016 at 8:32 am

        Hi Amy, other chocolate should work just fine. Chocolate chips melt easily and are readily available so that's why I opt for those, but if you are using a chocolate bar, just chop it up before melting so it melts evenly. Enjoy!

        Reply
    45. Jeremy Bate says

      April 05, 2016 at 11:39 pm

      This recipe is amazing - just too easy and too wonderful!!

      Cautionary Tales: 1

      Cupcakes. It's a slippery slope.

      Once you get into them, your whole world becomes a fight dominated by them.

      Arguments for them; arguments against them.

      Wise sayings and crazy folklore about the harm and benefits.

      Your money goes on peanut butter and chocolate chips and vanilla essence.

      Your family is forgotten.

      Your work colleagues shun you.

      You can't sleep without imagining the scent of dark chocolate.

      Eventually, you have to go to the kitchen to check whether you might not have left some chocolate simmering on the hob.

      And of course you never have....but while you are there, it's so easy just to check that you have enough ingredients and it'd be reasonable to make sure nothing has gone stale.

      But what if they *do* go stale - not immediately, but soon?

      In an emergency situation, what would you do?

      Why not just make some now, to be on the safe side?

      After all, they keep for ages in an airtight container in the fridge.

      No one has to eat anything, but at least it would save things going to waste.

      It makes good sense.

      And then the neighbours see you making cupcakes at 3.00 a.m. and accuse you of being a crazy addict.

      You try to reason with them.

      You explain it was just prudence and being careful.

      They don't listen.

      In the end you have no option but to kill them all.

      When you try to justify your actions, no one understands you, and you feel the whole world has gone crazy.

      That's all I'm sayin' - it's a slippery slope.

      Reply
      • Sam says

        April 06, 2016 at 9:31 am

        Hahaha!!! An ode to the dangers of easy to make desserts1 Love it. I didn't know this would be so stressful for everyone. Haha! Thank you Jeremy 🙂

        Reply
    46. Horton Beams says

      March 27, 2016 at 9:21 am

      wish id seen this before using all the chocolate making Easter eggs.Now have to wait for the store to open and get more..Thank you.

      Reply
      • Sam says

        March 27, 2016 at 9:26 am

        Your patience will be rewarded! Haha. I hope you love them as much as I do 🙂

        Reply
    47. Kaneesha says

      March 26, 2016 at 3:43 pm

      These are so good! They make my heart happy! Thanks for the great recipe!

      Reply
      • Sam says

        March 27, 2016 at 9:25 am

        So very happy you enjoyed it Kaneesha! 🙂

        Reply
    48. Emilie @ Emilie Eats says

      March 25, 2016 at 12:35 pm

      Reese's was definitely my favorite candy as a kid...you really can't go wrong with chocolate and peanut butter. Yay for these being solid at room temperature!! Thanks for all the helpful tips!

      Reply
      • Sam says

        March 26, 2016 at 9:25 am

        One of mine for sure as well. It's a match made in heaven! Haha. You're very welcome Emilie 🙂

        Reply
    49. Beth says

      March 25, 2016 at 9:14 am

      Hey--Looks like a tasty recipe, but I don't do chocolate. Would carob chips substitute?

      Reply
      • Sam says

        March 25, 2016 at 10:32 am

        Absolutely! Just follow these instructions for melting the carob chips. Enjoy!

        Reply
        • Beth says

          March 25, 2016 at 10:39 am

          Thanks!

          Reply
    50. Bethery says

      March 24, 2016 at 4:53 pm

      These could be a serious problem :^)

      Reply
      • Sam says

        March 24, 2016 at 6:46 pm

        Haha, I know. I am suffering from this problem right now. Haha

        Reply
    51. Aunt Nancy says

      March 24, 2016 at 12:17 pm

      As one of the anonymous Aunts that let you start the big hunt, I'm so glad you have these great childhood memories, and even more glad that you published this recipe. It has been downloaded and waiting to be made.

      Reply
      • Sam says

        March 24, 2016 at 1:20 pm

        Haha, the fam is really chiming in on this post! Hi Aunt Nancy! Enjoy the peanut butter cups... I have enjoyed way too many already 🙂

        Reply
    52. mOm says

      March 24, 2016 at 11:12 am

      Now this is a really important recipe! I'm making these with Emma.

      Reply
      • Sam says

        March 24, 2016 at 12:11 pm

        I'm glad you take chocolate as seriously as I do mom 🙂

        Reply
    53. grace says

      March 24, 2016 at 10:59 am

      i'm glad these are adaptable to a vegan lifestyle because they are a DELICIOUS confection!

      Reply
      • Sam says

        March 24, 2016 at 12:11 pm

        Absolutely! I am strong believer that anything can be veganized, and usually taste even better that way! 🙂

        Reply

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