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Caramel and Bourbon Peanut Butter Cups

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  • Author: Brittany Everett
  • Total Time: 35 minutes
  • Yield: 50 pieces 1x


A little treat like this will be rich and satisfying, but won’t leave you feeling like a glutton.


  • 2 cups confectioners sugar, sifted
  • 1 3/4 cups smooth all natural peanut butter
  • 3 tablespoons unsalted butter
  • 1/4 cup bourbon
  • 1/2 teaspoon vanilla extract
  • 1 1/4 pounds chocolate (bittersweet, semisweet, milk or a combination)
  • 1/2 teaspoon espresso powder
  • 3/4 cup thick caramel
  • 50 mini candy cups (foil is easier to peel off)
  • gold sprinkles (optional)


  1. Combine sugar, peanut butter and butter in an electric mixer fitted with the paddle attachment. Beat on medium-low speed until combined. Add the bourbon and vanilla and mix until combined. Transfer the mixture to a pastry bag or a plastic bag with 1/2″ cut off one corner.
  2. Melt chocolate in a bowl set over a pot of simmering water. Once melted, stir in the espresso powder, turn off the burner and leave the bowl over the pot to keep it warm while you work. Use a small spoon or paintbrush to coat the bottom and up the sides of the candy cups with melted chocolate, and place them on a rimmed baking sheet. Put them in the freezer until set, about 10 minutes.
  3. Take the chocolate cups out of the freezer and use the piping bag to fill them with the peanut butter mixture 3/4 of the way full. Next, spoon a little caramel into each cup. Cover the caramel with a thin layer of chocolate. Sprinkle the tops with gold sprinkles if you feel fancy. Return the candies to the freezer until set, about 15 minutes.
  4. Candies can be stored tightly sealed in the fridge or freezer.
  • Prep Time: 10 mins
  • Cook Time: 25 mins
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