Prep 20 mins
Cook 0 mins
These taste pretty close to Reese's, and are delicious! Kid approved :)
- 236.59 ml creamy peanut butter (I use the lite creamy version) or 236.59 ml chunky peanut butter (I use the lite creamy version)
- 354.88 ml graham cracker crumbs
- 236.59 ml butter or 236.59 ml margarine, melted
- 236.59 ml icing sugar
- 709.77 ml chocolate chips (milk, mint, semi-sweet, whatever you have, I prefer milk chocolate but have used different kinds)
- In a large bowl mix peanut butter, cracker crumbs, melted butter, and sugar. Use a whisk if it's lumpy.
- I then use my smallest cookie scoop and fill, not quite to the top, Wilton 1 1/4 inch diameter mini baking cups. (You can buy them at Wal-Mart, Canadian Tire, and the fancy ones at Michaels.).
- Put them on a cookie sheet and stick them in the freezer to set.
- In the meantime melt the chocolate chips. Use a spoon and put a dollop on top, spread it out to the edges.
- Return to the freezer to set the chocolate.
- I've also used a Ziploc baggy with the corner snipped to fill the cups but find my cookie scoop much easier.
- If you don't have the mini baking cups you can spread into a 9x9 baking dish but I recommend lining with foil and when set; remove, turn upside down and cut into the peanut butter side.
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! :)
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)!
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.