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Tuesday
Apr242012

Crunchy Peanut Butter Cups

Wait, seriously?  Seriously?!  No.  SERIOUSLY??

How...how...HOW 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 (70)

Hi Michele - Any nut butter would work here!

November 28, 2012 | Registered CommenterBlue Eyed Bakers

Everyone, please use milk chocolate chips! I used semi-sweet and these turned out horribly - very bitter!!

December 6, 2012 | Unregistered CommenterAnonymous

Hi Blue- Eyed Bakers!

I am one of the bloggers behind Richmond Treats and Kansas City Eats (rtkce.wordpress.com). I am doing a round up of holiday desserts for a post next week on the blog. I came across your recipe for the crunchy peanut butter cups and decided this must be included! I was wondering if I could use one of the pictures to feature in the post? I would of course provide a link back to the recipe and your awesome blog! Thank you!

Natalie

December 7, 2012 | Unregistered CommenterNatalie

I made these yesterday in mini-muffin cups. I used Hershey special dark chips, since I love dark chocolate. I didn't read the reviews before I made them, so my chocolate is a little soft, even after overnight in the fridge. Next time I make them (and there WILL be a next time!), I will adjust the milk to chocolate ratio. Thanks so much for posting --if I find some candy corn, I'm going to try your homemade Butterfinger recipe.

December 17, 2012 | Unregistered CommenterSandy

Just made these for Xmas. Fabulous! Everything set beautifully. I was cautious about the chocolate component given the comments so I melted in 15 second intervals and gave a good stir in between. Perfect! And ooooooh so yummy

December 22, 2012 | Unregistered CommenterLiz

Made these with Sunbutter as my daughter has a peanut allergy. They were amazing!!!
Now I have to figure out how to make them without the graham crackers as my son has a gluten allergy. So glad I found this recipe! Thanks so much!

December 22, 2012 | Unregistered CommenterNisa

I have been making this same recipe for years, however it ALWAYS falls apart on me. When I saw your post I thought it would be a great idea to try it in a mini muffin tin. Well, it still fell apart! This time I threw out the recipe.... but if you can tell me what the trick is... I'd really like to know!! I did grease the pan, etc. I don't know if using muffin liners would be better next time, because the chocolate never sticks to the peanut butter anyway.

December 23, 2012 | Unregistered Commenterter@waaoms

Yum! I made these in mini muffin patty cases, and used milk arrowroot biscuits instead of graham crackers as I'm in australia. Yum yum yum! I put them in the freezer as it is filthy hot here.

January 13, 2013 | Unregistered CommenterMegan

Such a wonderful recipe! Delightfully simple but rich and tasty. I may have used a bit of the peanut butter mixture as a spread on a banana as I waited for them to chill! I used Social Tea biscuits as there were no graham crackers to be found, and froze them as I was a little impatient. <3

January 19, 2013 | Unregistered CommenterLarissa

this is to nissa....always use muffin papers liners and use less milk....i made only once and came out perfect

January 20, 2013 | Unregistered Commentershelly k

Absolutely LOVE IT! I am making them tonight and hopefully it turns out! Wish me luck!

January 27, 2013 | Unregistered CommenterLove, Imara

Is the graham cracker part necessary? I have celiacs and I'm allergic to dairy so I'm hoping you say no! This would be so amazing if I could eat it. Thank you!

February 17, 2013 | Unregistered CommenterKatelynn

Hi Katelynn - You could definitely try them without the graham crackers - although we've never tested them! You could also perhaps try subbing any gluten free cookie?

February 18, 2013 | Registered CommenterBlue Eyed Bakers

I made these last night and they are delicious! I would try them next time with powdered sugar instead of granules. My husband prefers the taste =) my only problem was getting them out of the papers! They did not come out clean like in the photo. Am I doing something wrong?

February 18, 2013 | Unregistered CommenterDiana

I made these today for the first time after having the recipe stored in my favorites for months. I didn't think I was going to care for them after licking the spoon from the PB layer, but after it set and the chocolate was added and also set....heavenly! And they are SO easy to make too. This one will be made again!

February 20, 2013 | Unregistered CommenterKim

Yum! So glad I found this recipe thru Pinterest- thanks for sharing! I have yet to meet anyone who doesn't *love* these PB cups to death. They're ridiculously easy to make, portable, crazy delicious & well-portioned. I use raw sugar & cinnamon graham crackers for some extra spice & crunch, and fat free milk (though I suspect any sort of milk will do just fine- I plan to try almond milk next time.)

If it's okay with the bloggers @ Blue Eyed Bakers, I'd like to share this recipe on my blog. I would, of course, link back to this post. Thanks!

March 3, 2013 | Unregistered CommenterEmmeline

I'm a personal chef and corporate caterer- I was intreagued by this dessert. I had a question though... I assume the texture of the chocolate layer (based on the picture provided.. Bite marks and all) is similar to ganache..?? Why not use the standard 8oz chopped chocolate & 1/2 cup heavy cream recipe for the top layer... I think this might "set" more attractively and still provide that soft yet firm texture the picture implies?

March 21, 2013 | Unregistered CommenterJsonatamuse

Is there an alternative to graham crackers for those of us in the UK??
Thanks!

March 27, 2013 | Unregistered Commenterlucy

Hi, very nice!!How long can they stay store in the fridge? have a nice day

April 6, 2013 | Unregistered CommenterIngrid

These PB cups are amazing! I've made them for two parties/gatherings already and they are a hit. Next time, I'm going to make them in the mini muffin tins bc they are SOOO decadent!

April 20, 2013 | Unregistered CommenterMegan

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