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Crunchy Peanut Butter Cups

Wait, seriously?  Seriously?!  No.  SERIOUSLY?? have we not posted homemade peanut butter cups yet?!

Wait.  We feel like we need to apologize to you.  We feel like we've been bad baking bloggers. 

It's not like we don't make candy.  Like a lot.  Peppermint patties, Fererro Rocher truffles, Almond Joys, caramels, barks, brittles!  We make candy!

And yet, we haven't made peanut butter cups!?

Well that changes right now. 

We made you peanut butter cups.  Crunchy ones.  With a salty chocolate top.

Hopefully you'll forgive us...

Crunchy Peanut Butter Cups
Makes 8

Print Recipe

1/4 cup butter
3/4 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup sugar
1 cup semisweet or milk chocolate chips
1/4 cup milk
Sea salt

Line a  muffin tin with papers (you could also use a mini muffin tin if you prefer).

In a microwave safe bowl, melt the butter & peanut butter together for 45 seconds.  Stir until smooth.  Add graham cracker crumbs and sugar and mix to combine.  Distribute mixture evenly between the prepared muffin cups.  Refrigerate for 15 minutes to set peanut butter layer.

After the peanut butter has chilled, combine chocolate and milk in a microwave safe bowl and heat in 25 second intervals until chocolate is just melted.  Stir until smooth.  Distribute chocolate evenly over the top of the peanut butter layer.  Sprinkle with sea salt and chill until firm, at least 30 minutes.  Store covered in the fridge.

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Reader Comments (72)

Holy mother. Saw these on Pinterest. Headed over to check out the recipe. Printed it immediately. If it wasn't almost 9pm, I'd be making these RIGHT NOW.

July 26, 2012 | Unregistered CommenterMindy

Can you suggest a gluten free option to the graham cracker crumbs?

July 26, 2012 | Unregistered CommenterAllison

Allison - There's a great gluten free graham cracker substitute at Whole Foods and maybe other grocery stores called Smoreables by Kinnikinnick ....

I use it in all my graham based baking great.

July 27, 2012 | Unregistered CommenterElle

Yep! Seriously gals...I'm gonna totally have no prob whatsoever to bust my diet for this one! AND to make mini ones for homemade holiday gifts. ~Seriously!

August 3, 2012 | Unregistered CommenterCorreen

Hi. Just pulled these out of the fridge. Loved them. I luckily read through the comments and noticed people having trouble with the chocolate setting so I adjusted my chocolate and it turned out great. I must not have put the same amount in each up you did because I came away with 14 cups instead of the 8 it says that you did. But that's fine with me because they are really rich and I think the amount I did was perfect for me. What I also did was instead of pouring or spooning the mix into the cups I took my cookie scoop and put one scoop per cup. And then when it came to the chocolate I didn't spoon that on I put the chocolate into a sandwich baggie and snipped the corner off the baggie and piped the chocolate on. I loved doing that because I was able to get it on quickly, cleanly and I was able to make a fun swirl design on the top. THANK YOU for the recipe. I can't wait to make them again since they were so easy to make.

September 3, 2012 | Unregistered CommenterHeather


September 6, 2012 | Unregistered CommenterArlene

I just made these and they are in my refrigerator cooling now. Can't wait to try them!

September 7, 2012 | Unregistered CommenterMed School Mom

Just made these and I love them!!! My chocolate is just slightly soft but not an issue since it gets eaten so fast. thanks for the recipe

September 8, 2012 | Unregistered CommenterSarah

Is it okay to use hersheys kisses or bakers chocolate in place of the semisweet chocolate chips??

September 9, 2012 | Unregistered CommenterMichelle

Hi Michelle - We probably wouldn't use bakers chocolate - Hershey's kisses might work although you'll end up with a more milk chocolate flavor.

September 9, 2012 | Registered CommenterBlue Eyed Bakers

I made these a few weeks ago...and its all I can think about. I had to make them again tonight. They are so heavenly! Thanks!

September 14, 2012 | Unregistered CommenterSarahJean

I just made these...very good! I had no problems with the chocolate setting, as a matter of fact it set quite quickly in the fridge (i used mini-muffin holders). Next time I'll use milk chocolate however.

September 18, 2012 | Unregistered CommenterMike

I'm overseas and don't have access to a microwave (or stove, for that matter...long story), but I am determined to figure out how to make these!! It would be a little taste of home that I could share with my coworkers here.

October 11, 2012 | Unregistered CommenterQuinn

I just made these - awesome! Thanks! Check out my comments and pictures at my blog here:

October 12, 2012 | Unregistered CommenterMo

These are better than Reese's! I love them with toll house morsels and a teaspoon of homemade vanilla.

October 17, 2012 | Unregistered CommenterANativeOfTexas

Just made these in an 8x8 pan...doubled the chocolate chips and used 1/8 cup of milk....they set up beautifully and tasted amazing! Thanks to Gwen for sharing the chocolate secret :)

October 20, 2012 | Unregistered CommenterJen

These are setting up in my fridge as we speak! I used 60% dark chocolate, and increased the chocolate so hopefully it sets up. Thanks for sharing these!!

November 11, 2012 | Unregistered CommenterAmy

Question: As this is crunchy, would this still work if I did a layer of chocolate on the bottom and up the sides? Letting that layer set, then letting the PB layer set? I cannot think of a reason why it wouldn't but I think you are the expert?

November 26, 2012 | Unregistered CommenterSusan AyersAs t

Hi Susan - We can't think of a reason why that wouldn't work!

November 26, 2012 | Registered CommenterBlue Eyed Bakers

With a peanut allergy, can you substitute almond butter?

November 28, 2012 | Unregistered CommenterMichele

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