Learn how to make peanut butter cups in silicone molds for shaped peanut butter cups. This peanut butter cup recipe is easy enough for kids to make and so delicious!
Given our love of peanut butter playdough, peanut butter nest snacks, and peanut butter cups, I thought we ought to try to make an Easter version of the divine combination of chocolate and peanut butter.
Maia and I first planned to make peanut butter cups in egg shapes.
I saw a few posts on Pinterest, and because I get inspired by pictures, but am not great about reading instructions, I assumed they used an egg-shaped mold to make them.*
After searching in vain for such a mold, and wondering if I could rig up some plastic Easter eggs to work as a mold, I came across a silicone mold that I liked even better at World Market. This one has butterflies, dragonflies, ladybugs, and bees—lovely and much more versatile than an egg-shaped mold!
*They actually rolled out the peanut butter filling, cut it out with egg-shaped cookie cutters, then dipped the eggs in melted chocolate. (I went back and read a couple posts after I struck out on the silicone egg mold hunt.)
This recipe is super easy and fun for kids to help make. We modified our regular peanut butter cup recipe by adding more powdered sugar to the filling and a little coconut oil to the chocolate.
How to Make Peanut Butter Cups in Silicone Molds
**Any silicone baking mold would work. We used the above-mentioned silicone mold from World Market. If you don’t have a World Market near you, here’s an almost identical bugs and butterflies mold on Amazon. And an adorable spring flower one… When you’re finished making peanut butter cups, you can always use the silicone mold for cute little cakes (our plan)!
INSTRUCTIONS
1. Mix the peanut butter, powdered sugar, and salt in a food processor. Set aside.
2. Melt chocolate chips in a double boiler with the coconut oil. Add a layer of chocolate to the bottom of each silicone mold cavity then place in fridge until hardened.
Note: If you don’t harden this chocolate first before proceeding, the peanut butter will displace the melted chocolate and you’ll end up with peanut butter bits showing through the chocolate coating as we did with our first batch. Still completely delicious, but not as gift-giving worthy…
3. When that first layer of chocolate has hardened, remove from fridge, and add another layer of the melted chocolate, this time pulling it up the sides of the silicone mold cavities with a spoon.
4. Add the peanut butter mixture to the molds by the spoonful (you want to fill them most of the way to the top).
5. Spoon the rest of the chocolate over the top of the peanut butter.
6. Chill in fridge until hardened.
7. Pop your new peanut butter cups out of the silicone molds (easy!!).
8. Do a taste test. And another… Yummmmm…..
These are seriously good! And seriously easy!
Try these at home!
Do you have a silicone mold you could use to make peanut butter cups? I think that the little ice cube silicone molds would even work for this recipe since you won’t be putting them in the oven…
Here’s the printable recipe to make peanut butter cups.
Print
How to Make Peanut Butter Cups in Silicone Molds
- Yield: 16 1x
- Category: Dessert
Description
Learn how to make peanut butter cups in silicone molds for shaped peanut butter cups. This peanut butter cup recipe is easy enough for kids to make and so delicious!
Ingredients
- 1 1/2 cups peanut butter (we used creamy)
- 1 cup powdered sugar
- 1/2 teaspoon sea salt
- 2 bags chocolate chips (we used semi-sweet)
- 1–2 tablespoons coconut oil (optional)
- Silicone baking mold**
Instructions
- Mix the peanut butter, powdered sugar, and salt in a food processor. Set aside.
- Melt chocolate chips in a double boiler with the coconut oil. Add a layer of chocolate to the bottom of each silicone mold cavity then place in fridge until hardened.
- Note: If you don’t harden this chocolate first before proceeding, the peanut butter will displace the melted chocolate and you’ll end up with peanut butter bits showing through the chocolate coating as we did with our first batch. Still completely delicious, but not as gift-giving worthy…
- When that first layer of chocolate has hardened, remove from fridge, and add another layer of the melted chocolate, this time pulling it up the sides of the silicone mold cavities with a spoon.
- Add the peanut butter mixture to the molds by the spoonful (you want to fill them most of the way to the top).
- Spoon the rest of the chocolate over the top of the peanut butter.
- Chill in fridge until hardened.
- Pop your new peanut butter cups out of the silicone molds (easy!!).
- Do a taste test. And another… Yummmmm…..
Notes
Any silicone baking mold would work. We used a bugs and butterflies silicone mold from World Market. If you don’t have a World Market near you, here’s an almost identical bugs and butterflies mold on Amazon. And an adorable spring flower one… When you’re finished making peanut butter cups, you can always use the silicone mold for cute little cakes (our plan)!
Pin It for Later
21 Comments
Jennifer
April 8, 2014 at 10:48 amWe made something similar with sunflower seed butter due to a peanut allergy in our home. They were incredible!
Jean Van't Hul
April 9, 2014 at 5:26 amYay!
Martha T
April 8, 2014 at 11:35 amWhat fun! I will definitely be trying these and thanks for the heads up about the silicone mold. We are doing “bugs” for my granddaughter’s first birthday and I know I can think of something great to do with it!
Jean Van't Hul
April 8, 2014 at 12:21 pmSo glad you like this idea, Martha! And what a fun first birthday theme! :)
Erin
April 8, 2014 at 6:23 pmPeanut butter cups aren’t easy to come by in Australia, they were always my favourite treat when I visited the US a few times. You’ve made my day!!
Jean Van't Hul
April 9, 2014 at 5:26 amSo glad, Erin! :)
Karen
April 8, 2014 at 6:41 pmI will be trying these however will be using almond butter since I’m not a big fan of peanut butter. thanks for the step by step tutorial. :)
Jean Van't Hul
April 9, 2014 at 5:25 amSure! I bet these would be amazing with almond butter!
Susie
April 8, 2014 at 7:04 pmBrilliant! What a cute idea- I’m going to give this as a gift sometime!
Jean Van't Hul
April 9, 2014 at 5:26 amLucky recipient! :)
Justin
February 5, 2020 at 12:11 pmSunflower lecithin helps to mix the fats part to cocoa particles. It is an emulsification process. A person could get a smoother chocolate by doing all the stuff well. Roasting, winnowing, grinding, tempering, heating and some emulsifying at the end right before casting. Sunflower is really good for a person according the new research. Sunflower seeds/pure parts of plant have different good qualities like omega-3 fatty acids, cholic acid and etc. Properties in the plant help a person’s liver function better, their brain and etc also. I really like sunflower seeds so it works for me and my chocolate making experience. I am making chocolate from the beans soon. Soy lecthin and other ones work also for emulsification in this chocolate making process. Thank you for showing me an good way to put peanut butter filling in my chocolates.
Katie Harding
April 10, 2014 at 1:01 pmWhat a fancy treat! These would make a wonderful host/hostess gift for Easter, totally going to make a batch with my kids this weekend, thanks for the idea!
Jean Van't Hul
April 11, 2014 at 10:47 amOh yes! Great idea, Katie!
Nikki
April 11, 2014 at 7:22 amMy daughter isnt a fan of peanut butter or any other nut butter, sadly though i am but I wondered what other fillings you could use for this and thought of reasonably sized marshmellows…..what do you think?
Jean Van't Hul
April 11, 2014 at 10:49 amNikki, I think marshmallows would make a wonderful center! Or coconut… Or some sort of mint patty type filling… Another option would be to add dried fruits and nuts. Or, actually, just the dried fruits if she’s not into nuts.
Anne Asplin
April 25, 2014 at 12:56 pmHi Jean, we tried this out and the results were great! Check it out! http://anneasplin.com/something-sweet-for-my-sweetie/
Thanks for sharing your instructions. It was really to follow.
Anne
Lala
May 3, 2014 at 6:26 amVery sumptuous and brilliant idea. I’ll try to teach this one to my niece.
Rena
May 18, 2014 at 6:58 pmSounds great! Do you think the powdered sugar is necessary? Would love to leave it out.
Thanks!
Yasmin Elliott
August 14, 2014 at 11:33 amTrying this out. I have some cute silicone egg moulds from a ‘pound shop’ I’ve been hoping to try.
Sarah H
December 9, 2014 at 9:06 pmMade these with my kids, did white choco for first layer and when all assembled we used edible markers to color the white chocolate. Fun treat/gifts to give for holidays! Thanks for this :)
Tibeca
January 25, 2018 at 8:53 pmThis looks labor intensive and I’d be too hungry before it was done. For anyone like me that wants to skip to the yummy, you can take a mini cookie scoop and scoop out the peanut butter mixture. Then using a spoon, drizzle the chocolate over. Freeze then eat. MUCH faster and just as yummy.