Make a batch of homemade peanut butter cups for Easter or any holiday with just a few ingredients and this easy recipe.

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Peanut butter cups are so good! They’re an essential candy at my house — and surprisingly easy to make from scratch. All you need to make this candy are chocolate chips and peanut butter.

Of course, sprinkles make everything more fun. You can add your favorites or even skip that step if you prefer.

Candy making tips

Making candy from scratch can be daunting. These tips will ensure your homemade peanut butter cups turn out perfect every time:

• Melt chocolate in a slow cooker. You can melt chocolate using a double boiler, but a slow cooker (without the lid) makes it easy to melt without overheating.
• Use mini muffin cups and a mini muffin pan. These tiny portions are just the right size.
• Match the sprinkles to the muffin cups. This is totally optional, but picking a color scheme makes the final treats so cute!
• Mix and match your favorite flavors. This peanut butter cup recipe will work with any type of melting chocolate and nut butter. Try pink candy melts and Nutella or white chocolate and sun butter!
• Store peanut butter cups covered at room temperature. Note: chocolate starts to melt at about 80 degrees, so if the weather is warm, these peanut butter cups might not be great in eggs for an outdoor egg hunt.

How to make peanut butter cups

I’ve linked my regular products below. If you have dietary restrictions, this recipe can be made with gluten-free, dairy-free, or other types of chocolate and nut butter.

Ingredients

• 1.5 cups chocolate chips (a 12 oz. bag will be enough with a tiny bit leftover)
• 1/4 cup peanut butter
• sprinkles, optional

Note: I used Sprinkle POP solid-colored sprinkles, but they do have seasonal mixes including Easter sprinkles!

Instructions

1. Melt the chocolate.

Measure 1.5 cups of chocolate chips and add to a mini slow cooker. Heat on low until the chocolate is melted, stirring often. This should take about 15-20 minutes. Do not put the lid on the slow cooker; it will condensate and drip into the chocolate.

2. Prep the muffin cups.

While the chocolate melts, separate the paper muffin cup liners and place them in 12 cups of a mini muffin pan.

3. Layer chocolate.

When the chocolate is melted, turn off the slow cooker (or turn it to warm if yours is adjustable). Use a small spoon to portion the chocolate into the muffin liners. Fill each paper liner approximately one-third full. Chill the filled muffin pan in the freezer for 10-15 minutes.

4. Layer peanut butter and more chocolate.

Remove the muffin pan from the freezer and top each cup with about 1 teaspoon of peanut butter. The dollops will be messy, but that’s okay. Pop the pan back into the freezer for about 5 minutes to firm up the peanut butter, then take it back out and press the peanut butter dollops into small balls.

5. Add another layer of chocolate.

Layer more melted chocolate on top of the peanut butter to fill the paper liners. Smooth it across the top so that it surrounds the peanut butter and runs down the sides to cover it.

6. Top with sprinkles.

Before the chocolate sets, top each chocolate with sprinkles. Put the muffin pan back in the freezer to completely set the peanut butter cups, 30 minutes to 1 hour.

Printable recipe card

What’s next? Try these other fun and creative ideas on One Mama’s Daily Drama:

• Homemade Lemon Drop Candy
• Printable Easter Scavenger Hunt Clues
• Fun Themed Easter Basket Ideas