Homemade chocolate peanut butter cup graduation caps.
Peanut Butter Cup Graduation Caps
Prep Time
1 hr 15 mins
Cook Time
2 mins
Total Time
1 hr 17 mins

Peanut butter fudge filled chocolate graduation caps taste so much better than those made using store bought candies. These treats are perfect desserts for your graduation party. 

Course: Dessert
Cuisine: American
Keyword: chocolate grad caps, peanut butter cups
Servings: 15 pieces
Author: Beth
  • 16 ounces pure, melted and tempered dark chocolate (or dark confectionery coating)
  • 2 ounces Nestle White Morsels, (5 level tablespoons)
  • 1 ounce Reese's Peanut Butter Chips, (2 1/2 level tablespoons)
  • 1 pinch table salt
  • 3 ounces Jif Creamy Peanut Butter (about 5 tablespoons)
  • 3 ounces white modeling chocolate (candy clay)
  1. Spread a thin layer of chocolate inside the cavities in a silicone half sphere mold or a plastic peanut butter cup mold. 

  2. Allow the chocolate to harden (chill in the refrigerator for a few minutes, if desired).

  3. Combine the Nestle White Chips with the Reese's Peanut Butter Chips in a microwave safe bowl.

  4. Heat on high power for three 30 second increments, stirring after each until melted. If needed heat additional 10 second burst of power, stirring after each, until melted. 

  5. Stir in the salt and creamy peanut butter until smooth.

  6. Allow to cool 10 minutes then pour into a disposable pastry bag or squeeze bottle.

  7. Pipe peanut butter fudge filling into the chocolate shells, leaving 1/16 - 1/8th of an inch of space at the top. 

  8. Allow fudge to firm up.

  9. Spread a thin layer of chocolate over top of each candy.

  10. Let harden.

  11. Pop out of molds.

  12. Spread remaining chocolate out to about 1/8th of an inch thickness on a silicone mat.

  13. Let sit just until dry, but still flexible.

  14. Cut out fifteen 2 inch squares using a metal cookie cutter then press a sheet of parchment paper over top and cover with a heavy cookie sheet. 

  15. Allow to harden then break off excess chocolate. 

  16. Re-melt the scraps of chocolate and use to attach one chocolate square to the tops of each peanut butter cup. 

  17. Let dry.

  18. Press white modeling chocolate out through a clay extruder fitted with a multi hole disc. Cut off 1 1/2 inch groupings of the white modeling chocolate strands and pinch together one end. 

  19. Press the end into the center of a chocolate square forming the tassels. 

  20. Press a small ball of white modeling chocolate over the center of the chocolate graduation cap covering the tips of the tassels. 

Recipe Notes

Each graduation cap will use just a little over a half an ounce of chocolate, but as you make the chocolate square tops you will have waste, so it's best to start with 16 ounces of melted and tempered pure chocolate.