Kit kat Peanut Butter Cups

by Barry Lewis

Prep time
20 mins
Cook time
40 mins


For the cups

500g milk chocolate

For the peanut butter filling

250g smooth peanut butter

60g icing sugar

pinch salt

For the kit kat filling

ice cream wafers

180ml double cream

250g milk chocolate, in small pieces / chopped

Here’s a yummy recipe hybrid – combining kit kats with Reese’s peanut butter cups… both homemade and made from scratch in super quick time and a little giant in size, but super good! The recipe was a little ‘make it up as I go along’ but it worked an absolute charm, and just tasted so much fresher than store bought ones, with the added bonus of course that it is two chocolate bars in one!

First thing to do is grab a cupcake tray and line it with 12 cupcake case. Melt the 1/3rd of the milk chocolate for the cups in batches for 30 seconds in the microwave, stirring until smooth and melted. Pour into the bottoms of the cupcake cases, just enough to cover the bottom of them all, then give the tray a light tap to level out. Place in the freezer for ten minutes to firm up.

Make the chocolate ganache to wedge the wafers together by heating and stirring the cream over a medium flame until just bubbling, remove from the heat and pour the cream over the milk chocolate (chop into finer pieces if you wish to make the melting easier) stir as you go and the heat from the cream will melt the chocolate fully over time, you will be left with a nice thick ish chocolate lake! Place this into the freezer to firm up and thicken some more, the longer you can leave this the better as you could (if you leave it long enough) almost spread the ganache on later!

Make the peanut butter filling by creaming together the peanut butter, with the icing sugar and a pinch of salt. Do this until smooth, but a little thicker to move. This is the peanut filling. Carefully dollop 1 or 2 teaspoons of the peanut butter mixture onto the firmed chocolate bases, ensuring you do not take them to the edges, I show this step in the video fairly well, but you need a little gap all the way around the base for the chocolate to seal it in.

Slice up a wafer strip into a square shape that will fit almost perfectly into the cupcake case, again making sure the edges do not stick out too much and the chocolate can still enclose it – no wafer poking out the sides! Use the square shape once happy as a template to cut the remaining wafers.

Top 2 wafer squares with a small bit of ganache (too much and it will spill out) spread out evenly, carefully. Top the remaining wafer with a splodge of peanut butter mix from before, smooth out gently. Carefully stack and put into the chocolate / peanut butter bases. It is good practice to put them in the freezer as you go to help firm up the ganache and set the wafers whilst you work on the others! With them all done and chilled, melt your leftover chocolate and pour it all over the cups, make sure it fills the gaps fully and level off the top, tap the tray on the work surface to help level it out too if you wish. Place in the freezer for at least 15 minutes if in a hurry or the fridge if you can wait until firmed up and you are ready to try them! Super delicious snacks indeedy!