There’s nothing more yummy than homemade chocolate peanut butter cups – and they make a great gift from your kitchen, too!
To begin, pulverize some graham crackers. You’ll need 2 cups of very fine crumbs. It took about 2 sleeves to do this.
Combine the crumbs along with 2 cups of powdered sugar in a mixing bowl.
To those, add a cup (2 sticks) of melted butter and a cup of peanut butter.
Mix the until completely combined. Be sure and scrape the bowl with a spatula.
Now you can prepare these two different ways. You can make them as bars, or you can make them in muffin cups, like a home-made “Reese’ Peanut butter cup”
If you are doing the bars, press the peanut mixture into the bottom of an ungreased 9×13 dish. If you choose to do the cups, place about a rounded tablespoon in each cup of muffin tins lined with papers. I find the best way to press these down, is with an espresso tamper, but fingers work fine.
Here is the only “cooking” involved with these goodies.
In a heat-safe bowl, combine a 12 ounce bag of chocolate chips, and 1/4 c peanut butter. Place the bowl over the top of a saucepan with an inch or so of water. Over medium het, melt the chocolate and peanut butter together.
When it is melted, spoon and smooth the chocolate over the tops of the treats, or pour it over the top of the dish.
Allow the yummies to cool then chill them in the fridge for at least an hour.
Cut the bars with a sharp knife, or remove the cups from the muffin tins. Store in an airtight container, preferably in the fridge, or at least in a cool place.
- 2 c fine graham cracker crumbs
- 2 c powdered sugar
- 1 c melted butter
- 1¼ c peanut butter, divided
- 12 ounces chocolate chips
- Pulverize enough graham crackers in a food processor, to make 2 cups of very fine crumbs. Combine those, the powdered sugar, melted butter and 1 cup peanut butter together in a mixing bowl. Scrape the bowl with a spatula to be sure it is all combined well. For cups: Line a couple muffin tins with papers, and scoop rounded tablespoons into each cup. Press down with an espresso tamper if you have one, or just use your fingers. For the bars: Press the peanut mixture into an ungreased 9×13 baking dish. In a heat-safe bowl, combine the remaining peanut butter and the chocolate chips. Place the bowl over a saucepan with and inch or so of water over medium heat (or you can melt in the microwave.) When the chocolate is smooth, spoon and spread over the tops of the cups, or over the mixture in the dish. Cool completely, and then refrigerate for at least an hour. Once it is set, cut into bars, or remove from the muffin tins.
- Store in an air-tight container in a cool place.