7 Reviews

Absolutely fabulous! Never had peanut butter cups before till DH had gone to the US last month and brought back couple of packs. I can tell you this tastes even better! I used digestive biscuits instead of graham crackers since we can't get hold of them here and based on MamaMeag's review, I too, used 1/2 cup butter. I didn't have enough muffin cases so I just placed tablespoonful of mixture onto a parchment paper and stuck them in the fridge (there was no room in my freezer!) till firm, then dunked them in melted chocolate and back into the fridge again. Turned out perfect! Shared it with the students and everybody loved it! Thank you so much, Kansas, for sharing this fabulous recipe, this one is definitely a keeper! :)

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Aaliyah's&Aaron'sMum November 27, 2009

WOW! These are fantastic!! I love the "simple" ingredients, and how quick they come together! I modified the recipe by only using 1 stick of butter (1/2 a cup), and natural creamy peanut butter (no salt or sugar added). It still came out wonderful! I used Trader Joe's Old fashion graham crackers, and it gave the peanut butter mixture great texture! I only had a few mini-cupcake cups, so switched to the regular sized cupcake tin to finish off the recipe. With semi-sweet chocolate on top, these are very rich and delicious. Thanks for a great recipe (and natural/healthier alternative to the store bought version)!

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MamaMeag June 20, 2009

After mixing up the filling I was really skeptical about these. I didn't like the texture that the graham cracker crumbs gave. I decided to go ahead and finish them up anyway and I'm glad I did. They turned out really well and you don't notice the crumbs. I made them in plastic chocolate molds so that the filling would be surrounded by chocolate. Sure to become a holiday classic around here.

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soursugar November 27, 2008

I've been using this recipe for years . . . and it's WONDERFUL!

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Galley Wench May 17, 2009

Delicious!! Ive made these twice and the first time took a long time and the second time took about half the time. I had some paper liners that were smaller about 1 inch cups which I liked the size of. First time I used a melon scoop to form the peanut butter mixture. The second time I used a pipping bag and it went alot quicker. I used milk chocolate. I also used my mini cupcake pans to hold the paper cups. I got 48. That way when I put the chocolate topping on I shook the pan slightly and the chocolate became smooth on the top. The photo is of the first batch I did and I like the little curl on the top as well. With the second batch I tried making a couple of them with chocolate on the top and bottom and I prefer them with just a single layer of chocolate., Thanks so much for sharing this recipe Kansas its going to make a wonderful addition to our holiday goodie tray.

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Calee December 14, 2008

Made these and they were great! My grandchildren loved them! They will be made often here!

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KitchenWitchWay April 09, 2008

This is the best peanut butter cup recipe ever. Family and friends love it!! The first time I made them, they were such a hit that I ended up making more then 4 batches that Christmas. My son's school has a table at the annual Christmas craft fair and I get a phone call every year to make the PB cups; they tell me it's a best seller and always requested. Thank you Kans for adding a special touch to my Christmas cookbook :)

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Biffy 62 December 04, 2007
Peanut Butter Cups