There’s nothing more yummy than homemade chocolate peanut butter cups – and they make a great gift from your kitchen, too!
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To Make This Recipe You Will Need:
- 2 c fine graham cracker crumbs
- 2 c powdered sugar
- 1 c melted butter
- 1 ¼ c peanut butter, divided
- 2 cups chocolate chips
- mixing bowl
- whisk
- double boiler or sauce pan with heat-safe bowl (see the video, or picture below)
- muffin tins
- muffin papers
- scoop
- spoon
To begin, line your muffin tins with paper liners and set those aside for now.
In a mixing bowl, combine the graham cracker crumbs, 1 cup of peanut butter, powdered sugar and melted butter.
Whisk until smooth.
Scoop the peanut butter mixture by rounded tablespoons into each cup, dividing it fairly evenly.
Press the peanut mixture into the bottom of the cups with the back of a spoon.
In a heat-safe bowl, combine the remaining peanut butter and the chocolate chips.
Place the bowl over a saucepan with an inch or so of water over low heat. Most people don’t have double boilers now-a-days, but this is an easy way to make one. Stir the chocolate over the heat until it is melted and smooth. Remove it from the heat.
Spoon the melted chocolate over the tops of the peanut butter mixture.
Cool completely and then refrigerate for at least an hour. Store in an air-tight container in a cool place.
Enjoy!
Watch Me Make this Recipe in the Video Below
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Homemade Peanut Butter Cups
Ingredients
- 2 c fine graham cracker crumbs
- 2 c powdered sugar
- 1 c melted butter
- 1 ¼ c peanut butter, divided
- 2 cups chocolate chips
Instructions
- To begin, line your muffin tins with paper liners and set those aside for now.
- In a mixing bowl, combine the graham cracker crumbs, 1 cup of peanut butter, powdered sugar and melted butter. Whisk until smooth.
- Scoop the peanut butter mixture by rounded tablespoons into each cup, dividing it fairly evenly.
- Press the peanut mixture into the bottom of the cups with the back of a spoon.
- In a heat-safe bowl, combine the remaining peanut butter and the chocolate chips.
- Place the bowl over a saucepan with an inch or so of water over low heat. Most people don't have double boilers now-a-days, but this is an easy way to make one. Stir the chocolate over the heat until it is melted and smooth. Remove it from the heat.
- Spoon the melted chocolate over the tops of the peanut butter mixture. Cool completely and then refrigerate for at least an hour.
- Store in an air-tight container in a cool place.
- Enjoy!
Equipment Used
- double boiler or sauce pan with heat-safe bowl (see the video, or picture above.)“
- muffin tin 2 standard or mini-cups
- muffin papers
- scoop
- spoon
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
No haven’t made any of your recipes, but there are a lot I would like to, just seem to never do it…
First one I want to make is your MIL’s cornbread dressing I believe it’s called with sausage…I even sautéed a lb. of sausage and have it in the freezer to make it….then I misplaced my recipe, and just never thought about it again I guess…
The butterscotch pie looks yummy and is my fav. pie, and I love choc. pie too, but trying to find a pie recipe with out eggs in it….is it possible to make them without eggs ?
I did have a question about the recipe of your MIL I wanted to make….seems she used a bag of the Pepperidge Farm stuffing mix, and wonder if I could make a pan of cornbread and season it myself and use that instead ? I just do not like the PF stuffing mix, has too many other ingredients in it that I never heard of….I believe this is the reason I haven’t made it, was going to write you and asked, and guess I just forgot about it….
When I make my stuffing/dressing, I never use the PF mix…..I always baked a pan of cornbread the day before and added other things to it….you probably make your stuffing like this too right ?
So if you could answer that question for me…have you ever tried it that way ?
BTW how is Jack ? Did he ever heal and get better to go back in the Army ?
My sister’s oldest GS just went into the Army after he graduated and now working for UPS & training too…..
Thanks for all the recipes…..I make a peanut butter pie too, but a little different that yours, and I make reese cups, but different than yours too….I don’t use graham crackers,I use choc on the bottom…they look just like a regular reese cup….I love those things….I just got thru eating a reese, one from Halloween…..need to make some tho, they go fast…..
Thanks Constance
BTW, I am making Stained Glass Jello dessert, a request from my daughter & homemade dressing/stuffing….takes a long time to make it and uses up all the space in the fridge until you get everything made & jelled….
For Christmas I make a 12 layer Jello dessert, takes about 6hrs. to make that, this is only made once a yr…too time consuming , but it’s a beautiful dessert and delicious too….but they both are worth it…..lol
I love the idea of this series! Such a fun way to explore and get to know new states. :)
i wouldn't have thought to add graham crackers. these are great!!
Thank you Katie!
Oh, yum!! I have to try these!
Yum…even if I would have to hide to eat them and not breathe…they look so yummy. Can't wait to see what you pick for Alaska .
I'm leaning towards halibut :)