This Peanut Butter Meltaway recipe went viral last year, and for good reason. The chocolates are smooth, creamy, and taste like they came straight from a chocolate shop, without a lot of effort.
I made these Peanut Butter Meltaways a few times before sharing the recipe with you to get the best ratios of chocolate and peanut butter, for ultra creamy chocolates that hold their shape, but melt instantly when you bite in. The flavor balance of the peanut butter and chocolate is so good.
These taste like a peanut butter cup, if the chocolate and peanut butter was melted together. Super creamy, rich, and perfect for chocolate and peanut butter lovers!
Why You’ll Love these
- Only a Few Ingredients: These chocolates can be made in the microwave with just three ingredients, and no candy thermometer, or any tricky tools needed.
- Perfectly Creamy Texture: These candies have a super smooth texture, that practically melts in your mouth right when you bite into them.
- Great for Gifting: This recipe makes a lot of candies, and they’re perfect for wrapping up in some cellophane bags, or adding to your cookie boxes for the holidays.
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Peanut Butter Meltaway Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Milk Chocolate: Use a hiqh quality chocolate for the best flavor
- White Chocolate Chips: Use a high quality chip like Ghiradelli. They will be labeled as “White Vanilla Flavored Chips”
- Creamy Peanut Butter: We want to keep this super smooth, so we’re using creamy peanut butter in this recipe. Use a regular Peanut butter, so we don’t have to worry about separation.
How to make Peanut Butter Meltaways?
Step 1: Melt the Chocolate. Add the chocolate and white chocolate to a microwave safe bowl and melt in 30 second increments, stirring after each until you can stir it smooth. (You can also add them to the top of a double boiler and melt that way).
Step 2: Stir in the Peanut Butter. Add the peanut butter to the melted chocolate and stir until totally smooth.
Step 3: Shape. You can make these into shapes using silicone molds, or you can pour them into cupcake liners. I like to pour the mixture into an empty condiment bottle and use that to squeeze the melted chocolate into the silicone molds.
Step 4: Chill the Chocolates. Place the molds into the freezer to chill for about 10 minutes, remove from the freezer and unfold the molds to dump out the chocolates. Place them into a tin, bag, or container and store them in the fridge until you are ready to share them.
Tips and Tricks
- Chocolate: Use a high quality chocolate and white chocolate so your meltaways have a nice flavor. You can use chopped chocolate bars, or chocolate chips. I like Ghiradelli for these.
- Use a Squeeze Bottle: Pour the candy mixture into a squeeze bottle. I grabbed a two dollar Plastic Squeeze Bottle from Walmart, and snipped the tip so the chocolate would come out faster.
- Silicone Molds: Any flexible silicone molds should work. I’ve seen them at the Dollar Store, or Walmart, and I bought mine on amazon. You want each candy spot to be between 1-2 inches in size. Here are the ones I bought, and here is a another and another.
Storage Instructions
Keep the peanut butter meltaways in the fridge until you’re ready to serve, or gift them. The meltaways are fine at room temperature, but will melt in a warm kitchen, or with warm hands, so try not to handle them too much.
These Peanut Butter Meltaways are one of the easiest homemade candies you’ll ever make! They’re the perfect bite sized treat, that is rich, simple, creamy, and will. be the first treat to disappear from a holiday tray!
More Christmas Candy Recipes
- White Chocolate Cranberry Fudge
- Gumdrop Nougat
- Martha Washington Candy
- Peanut Butter Rice Crispy Balls
- Peanut Butter Potato Candy
Peanut Butter Meltaways
Ingredients
- 12 oz Chocolate Chips
- 12 oz White Chocolate Chips
- 10 oz Creamy Peanut Butter
Instructions
- Add the Chocolate chips and white chocolate chips to a large microwave safe bowl. Microwave in 30 second increments, stirring as much as you can after, until you can stir it totally smooth. 12 oz Chocolate Chips, 12 oz White Chocolate Chips
- Add the Peanut butter to the bowl and stir it in until its totally creamy and smooth. 10 oz Creamy Peanut Butter
- Pour the chocolate into the silicone molds, laying on cookie sheets, filling each about 3/4 of the way, you do not want to overfill them. You can use a pourable measuring cup, or transfer the chocolate into a clear squeeze bottle and use that to pour into the molds. (You can also pour the mixture into muffin liners, or mini muffin liners.) Tap the molds on the counter to flatten the chocolate.
- Transfer the molds to the freezer to 5 or 10 minutes. Pop the chocolate out of the molds, and transfer them to a fridge safe container and store in the fridge for up to 2 weeks.
Notes
- Chocolate: Use a high quality chocolate and white chocolate so your meltaways have a nice flavor. You can use chopped chocolate bars, or chocolate chips. I like Ghiradelli for these.
- Use a Squeeze Bottle: Pour the candy mixture into a squeeze bottle. I grabbed a two dollar Plastic Squeeze Bottle from Walmart, and snipped the tip so the chocolate would come out faster.
- Silicone Molds: Any flexible silicone molds should work. I’ve seen them at the Dollar Store, or Walmart, and I bought mine on amazon. You want each candy spot to be between 1-2 inches in size. Here are the ones I bought, and here is a another and another.
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