Homemade Peanut Butter Cup Recipe! Perfect For Summertime!
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I have been making these Homemade Peanut Butter Cups since 2013.! Now summers do get warm here in the PNW, but if you are a baker, those urges to bake are strong! These are amazing no-bake recipes when you don’t want to heat the kitchen at all.
First published in 2013 and republished in 2020
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. Peanut butter cup recipe with graham crackers are always a crowded pleaser!
Homemade Peanut Butter Cups Ingredients
Equipment Needed For Making Peanut Butter Cups
- Small Sauce Pan
- Spatula
- Muffin Pan– You could use a silicone muffin pan and skip the liners, but I liked the sturdiness of moving the pan into the fridge.
- Muffin Liners
- Pyrex Measuring Cups
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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; lifting in and out of the fridge was easy.
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.
How To store Peanut Butter Cups
Store in the fridge for up to five days in an airtight container.
If freezing, store for up to 1 month in an airtight container in the freezer.
Storing leftovers properly requires the right tools! My preferred storage method is if the leftovers can be sealed in a food saver. If not, then an air-tight container or Ziploc bag for the fridge is the way I go. The airtight container or a freezer Ziploc bag are the next best bet for freezing the leftovers. I also use a food scale to measure portions into serving sizes.
Amazing Peanut Butter Desserts To Try
Love peanut butter?? Peanut butter desserts are the way to go! Check out my post -> HERE with my family’s favorite recipes!
- No Bake Cookies
- Peanut Butter Cup Cookies
- Chocolate Peanut Butter Frosting
- Peanut Butter Pie
- Peanut Butter Frosting
Dessert Recipes to Check Out
- Easy Dessert Recipes
- 2 Ingredient Desserts
- Cake Mix Cookies
- Peanut Butter Desserts
- Delicious Bark Recipes
- Ice Cream Floats
- Potluck Desserts
- Angel Food Cake Mix Recipes
- Triple Chocolate Bundt Cake
Homemade Peanut Butter Cups
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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!
These look soooo good!
Oh Yummy! Why did you have to post this?
yummmmmmmm
These look really good! These are definitely my favorite recipe! 🙂
Homemade Peanut Butter Cup Recipe sounds so good i love anything with pb and this looks so good thank you
Now this is what I call “Breakfast, Lunch and dinner” 🙂
totally trying this later!
vary vary good
mix sum powdered PB with water. Melt some chocolate chips. Pour the chocolate into small muffin tins (sprayed with cooking spray). Add some PB and cover with more chocolate. Freeze. No need for any thing else.