Homemade Reese's Peanut Butter Cups

What a discovery! A sweet, nutty base with a secret peanut butter centre and topped with a thick layer of chocolate.

Adapted from Nigella's 'How to be a Domestic Goddess'



For the base -

  • 50g (2oz) dark muscovado sugar
  • 200g (7oz) icing sugar
  • 50g (2oz) unsalted butter (at room temperature)
  • 200g (7oz) smooth peanut butter

For the topping -

  • 50g (10-11 teaspoons) smooth peanut butter
  • 200g (7oz) plain chocolate
  • 100g (3½oz) milk chocolate
  • 15g (½ oz) butter


  1. Tip all the ingredients for the base into a large bowl and mix together well. I found it easiest to use an electric hand mixer but a wooden spoon will achieve the same end result - eventually. You are looking to end up with a sandy, rubble. Don't worry too much about any small lumps of sugar - they will add to the texture.
  2. Now divide the mixture between the holes in your silicone mould and press down firmly with your fingers to make a level finish.
  3. Use your thumb to press a small-ish hollow in the centre of each cup and scoop a half teaspoon of smooth peanut butter in each.
  4. Break both types of chocolate into small pieces and add these to a microwaveable bowl with the butter. Melt slowly in the microwave (1 or 2 minutes on MEDIUM should do it) until everything is fully combined.
  5. Divide the melted chocolate between the cups, tipping the mould a little from side to side until the chocolate covers the base + the scoop of peanut butter and the top of the cups are flat.
  6. Chill in the fridge for at least 2 hours until everything is solid. The cups should push easily out of their moulds and can be stored in the fridge for up to a week.


You will need a silicone mould with 20-22 holes to make these or the cups will be impossible to get out in a presentable manner. Make sure that the holes are small (mine were 5cm (2") diameter and 3cm (1¼") deep). These are very, very rich so small is good.

Keywords: treat, gift, indulgent