Homemade Peanut Butter Cups – Naturally Sweet

Well, we’ve hit February now, so you know what that means????

Valentine’s day!  It’s right around the corner.

Now, I know, I know…. there are probably a bunch of you out there who are humbugs about Valentine’s Day and don’t “celebrate” the “fake” holiday.  Well.  I’m not one of these people.  I love chocolate, flowers, love, feeling special and the color pink.  Valentine’s Day can be incredibly fun but it doesn’t have to be so commercial.  We love giving and receiving handmade gifts and cards for Valentine’s day.  A homemade card can easily be more precious than a diamond.

For those of you looking for something to give to show people you care, these homemade peanut butter cups are the perfect candy for Valentine’s Day and come with a little less guilt!  Try them out and I bet you’ll be surprised – simple, rich delicious and satisfying.

Homemade Peanut Butter Cups

Where to Buy
Baker's Baking Chocolate Unsweetened
Y.S. Eco Bee Farms Raw Honey
Pure Vanilla Extract, Certified Organic
Farberware Classic Stainless Series 2
Wilton Recipe Right 24 Cup Mini Muffin Pan



4 ounces unsweetened chocolate (Buy it Here)
4 tbsp  honey (Buy it Here)
1/3 cup peanut butter
1/4 tsp vanilla (Buy it Here)


1.  Melt 2 ounces of unsweetened chocolate in a double boiler Farberware Classic Stainless Series 2.  Add 1.5 tbsp honey and mix well.

2.  Using a mini muffin pan Wilton Recipe Right 24 Cup Mini Muffin Pan, divide the chocolate between each of the muffin compartments.  Depending on how thick you want the chocolate to be, you might be able to fill all 12 compartments.  I was able to fill 9 and I have the thickness that you see in the picture.  (This homemade peanut butter cup recipe is highly customizable.)

3.  Place the pan in your freezer for 10-15 minutes.

4.  In a small bowl, mix the peanut butter, 1 tbsp honey, and the vanilla.

5.  Take your muffin pan out of the freezer.  Top each piece of chocolate with a drop of peanut butter and smooth the drop over the chocolate layer.

6.  Put the muffin pan back in the freezer for 10-15 minutes.

7.  Heat the remaining 2 ounces of unsweetened chocolate in a double boiler and add the final 1.5 tbsp of honey.  Mix well.

8.  Remove the muffin pan from the freezer and top the peanut butter layer with a final layer of chocolate.  Place back in the freezer for a final 10-15 minutes.

9.  Remove the pan from the freezer.  Each peanut butter cup should pop out of the tray easily.

10.  Enjoy!  Store these homemade peanut butter cups in the fridge or freezer.

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