I have been making these Homemade Peanut Butter Cups since 2013 when I first made them! Now summers do get warm here in the PNW but if you are a baker those urges to bake are strong! These are an amazing no-bake recipe to make when you just don’t want to heat up the kitchen at all. (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)
I first found this recipe on Pinterest!! My only changes have been adding more chocolate here and there or swapping out semi-sweet for milk chocolate. It has never disappointed us and has been a hit every time we made it. No bakes are a favorite of mine to make in the summer months!
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Homemade Peanut Butter Cups Ingredients:
- 1/4 Cup Butter
- 3/4 Cup Peanut Butter
- 3/4 Cup Graham Cracker Crumbs
- 1/4 Cup Powdered Sugar
- Pinch Salt
- 3/4 Cup Chocolate Chips Semi-Sweet
13.5 oz. Box Keebler Graham Cracker CrumbsC&H Pure Cane Powdered Confectioners Sugar, 1 LbJif Creamy Peanut Butter (48 oz., 2 pk.) ES
How To Make Homemade Peanut Butter Cups:
Line your muffin tin with liners or use a silicone pan. I used liners in a metal pan, it was easy to lift in and out of the fridge.
Heat your butter in a pan on medium heat on your stove.
Remove your pan from the burner and stir in the peanut butter, graham crackers, powdered sugar, and salt.
Continue to stir until well mixed, the mixture will be lumpy depending on how fine your graham cracker crumbs are.
Use a cookie scoop and disperse the peanut butter mixture into the liners.
Place the muffin tray in the fridge to allow them to start to cool.
In a microwavable bowl or Pyrex measuring glass melt chocolate chips slowly in the microwave in a bowl. Do ten-second intervals till melted and smooth.
Pull out the muffin pan and spoon the chocolate on top.
Put back in the fridge for about 45 minutes until set.
Homemade Peanut Butter Cups
Homemade Peanut Butter Cup is a huge hit in our house!! These are going to be great in the summer as no oven is needed and its amazing served cold!!
Ingredients
- 1/4 Cup Butter
- 3/4 Cup Peanut Butter
- 3/4 Cup Graham Cracker Crumbs
- 1/4 Cup Powdered Sugar
- Pinch Salt
- 3/4 Cup Chocolate Chips Semi-sweet
Instructions
-
Line your muffin tin with liners or use a silicone pan. I used liners in a metal pan, it was easy to lift in and out of the fridge.
-
Heat your butter in a pan on medium heat on your stove.
-
Remove your pan from the burner and stir in the peanut butter, graham crackers, powdered sugar, and salt.
-
Continue to stir until well mixed, the mixture will be lumpy depending on how fine your graham cracker crumbs are.
-
Use a cookie scoop and disperse the peanut butter mixture into the liners.
-
Place the muffin tray in the fridge to allow them to start to cool.
-
In a microwavable bowl or Pyrex measuring glass melt chocolate chips slowly in the microwave in a bowl. Do ten-second intervals until melted and smooth.
-
Pull out the muffin pan and spoon the chocolate on top.
-
Put back in the fridge for about 45 minutes until set!
Recipe Video
Recipe Notes
**If it's not enough chocolate you can add melt more chocolate to put on top as well.**
Kelly @ Practical Savings says
These look soooo good!
Amber says
Oh Yummy! Why did you have to post this?
Holly Rhone says
yummmmmmmm
Sandra says
These look really good! These are definitely my favorite recipe! 🙂
carrie steele says
Homemade Peanut Butter Cup Recipe sounds so good i love anything with pb and this looks so good thank you
Beth H. says
Now this is what I call “Breakfast, Lunch and dinner” 🙂
Tina says
totally trying this later!