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Peanut Butter Cups

Delightfully rich and satisfying, these homemade Peanut Butter Cups combine a glossy chocolate shell with a creamy peanut butter filling, making them a perfect treat for sharing or indulging alone.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust and Filling
  • 3/4 cup graham cracker crumbs
  • 1/2 cup powdered sugar
  • 3 ounces smooth peanut butter Approximately 1/3 cup
  • 1 tablespoon unsalted butter For the peanut butter mixture
Chocolate Shell
  • 7 ounces semi-sweet chocolate chips For the first layer
  • 1/4 cup plus 1 tablespoon unsalted butter For the first layer
  • 5 ounces semi-sweet chocolate chips For the top layer
  • 1/4 cup plus 1 tablespoon unsalted butter For the top layer

Method
 

Preparation
  1. Prep a 12-tin muffin tray with liners.
  2. In a bowl, combine graham cracker crumbs and powdered sugar and set aside.
  3. In a heat-safe bowl, melt peanut butter and 1 tablespoon unsalted butter together over low heat or in the microwave until smooth.
  4. Stir in the graham cracker mixture until combined, resulting in a dry crumbly texture.
  5. Evenly divide into 12 balls and flatten into patties.
Chocolate Layering
  1. In another heat-safe bowl, melt 7 ounces of chocolate chips with 1/4 cup plus 1 tablespoon butter until smooth.
  2. Scoop 1 tablespoon of chocolate into each muffin cup, spreading it halfway up the sides.
  3. Place in the fridge for about 10 minutes to cool.
  4. Drop a peanut butter patty into each cup.
  5. Melt the remaining 5 ounces of chocolate chips and 1/4 cup plus 1 tablespoon butter until smooth.
  6. Spoon 1 1/2 tablespoons of the mixture on top of the peanut butter layers, shaking the tray for an even layer.
  7. Place in the fridge to set for 2-4 hours.

Notes

Serve at room temperature for best texture; can be stored at room temperature for up to 2 weeks, or refrigerated for longer. Freezing is also an option for up to 3 months.