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    You are in: Home / Recipes / Peanut Butter Cup Sandwich Recipe
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    Peanut Butter Cup Sandwich

    Peanut Butter Cup Sandwich. Photo by CulinaryExplorer

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    queenofeats's Note:

    This is a simple lunch and/or snack that I make frequently when I'm in need of something sweet and can't justify eating anything "worse!" Depending on the labels for the English muffins that you buy, this meal can be a great source of protein and fiber, though you wouldn't know it from the taste! I think it would make a great lunch box sandwich for kids as well. I grew up hating peanut butter but I think I might have changed my mind if I'd had this idea earlier in life!

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    Serves: 1



    Units: US | Metric


    1. 1
      Toast the English muffin halves under a broiler or in a toaster. I find that my toaster's bagel setting helps to keep the cut sides crispy while leaving the outsides nice and soft.
    2. 2
      I recommend doing the next few steps with the muffin as hot as possible out of the toaster/oven. I'm sure this would be good cold too, but something about the heat just turns this into a lovely gooey mess instead of just a plain old sandwich! Even if you need to refrigerate the sandwich later, I recommend building the sandwich hot first.
    3. 3
      Spread half of the peanut butter on each muffin half. If you're working with a hot muffin this should result in the peanut butter almost starting to melt.
    4. 4
      Drizzle half of the honey over each muffin half. You can "eyeball" this amount if you have the traditional bear-style honey like I do.
    5. 5
      Sprinkle half of the chocolate chips over each muffin half. Try to spread them out. If you're working with a hot muffin this will result in the chocolate chips melting into the peanut butter, so the more area you cover, the more chocolate you'll get with each bite!
    6. 6
      I usually serve this open face style, but if you're making a sandwich, just press the two halves together at this point.
    7. 7
      Serve with dollops of whipped topping on top, or if you're doing this sandwich style, just include some for dipping. If you're able to enjoy this hot, the whipped topping will melt all over the muffin and make things even more messy, but oh so good!

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    Ratings & Reviews:

    • on July 18, 2008


      This recipe is fantastic. I was hungry so on lunchbreak went to store and bought ingredients plus banana to add and it was delicious. I tried one half with banana and one half without and both were great. I also used crunch peanut butter with only a little touch of the honey. Skipped the topping. Definite try for any one.

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    • on April 19, 2008


      These are wonderful! They didn't really remind me so much of peanut butter cup candies, but that didn't make them any less yummy! I unfortunately realized I was out of chocolate chips before making these but lucky for me I had bought a bag of dark chocolate melt-aways a few days ago so just chopped a few of those up to go on them. I actually prefer dark chocolate anyway. My husband said the honey was the dominating flavor but I may have been a bit too generous on just his lol. I especially loved the cold taste/feel of the cool whip mixed in with the melty warm chocolate and peanut butter! Definately simple and even better it uses things you might already have laying around the kitchen for a quick dessert! Oh yeah and definately as you mentioned... MESSY! lol

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    • on February 16, 2011


      These are definitely decadent. I didn't think I would like the whipped topping with them, but it really worked. I took others' suggestion and added banana to some of them - that was even better. I skipped the honey and used about a fourth the chocolate chips. I toasted them an extra minute after I put the chips on, so they would melt.

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    Read All Reviews (5)


    Nutritional Facts for Peanut Butter Cup Sandwich

    Serving Size: 1 (173 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 610.6
    Calories from Fat 269
    Total Fat 29.9 g
    Saturated Fat 11.3 g
    Cholesterol 9.6 mg
    Sodium 421.1 mg
    Total Carbohydrate 75.1 g
    Dietary Fiber 7.8 g
    Sugars 47.1 g
    Protein 17.1 g

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