Chocolate Peanut Butter Cups

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There’s nothing more yummy than homemade chocolate peanut butter cups – and they make a great gift from your kitchen, too!

Homemade Chocolate Peanut Butter Cups from Cosmopolitan Cornbread

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 heat, 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.


Homemade Chocolate Peanut Butter Cups from Cosmopolitan Cornbread

Homemade Chocolate Peanut Butter Cups from Cosmopolitan Cornbread

Peanut Butter Chocolate Cups

Constance Smith - Cosmopolitan Cornbread
There's nothing more yummy than homemade chocolate peanut butter cups - and they make a great gift from your kitchen, too!
5 from 7 votes
Prep Time 20 minutes
Cook Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes
Course Candies
Cuisine American
Servings 24
Calories 285 kcal



  • 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 an 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.
  • Enjoy!


Serving: 1cCalories: 285kcalCarbohydrates: 28gProtein: 4gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 9gCholesterol: 20mgSodium: 161mgFiber: 2gSugar: 20g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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7 thoughts on “Chocolate Peanut Butter Cups”

  1. 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…

5 from 7 votes (2 ratings without comment)

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