Peanut. Butter. Cups. Three words that get me excited for this time of year! I don’t do Halloween but I DO do chocolate. As a kid, I remember getting the “king sized” Reese’s cups and savoring every bite. But, never mind Reese’s: these homemade cups are 10x better. Here’s the secret: graham cracker crumbs mixed into the peanut butter filling. It adds the BEST texture and flavor. Combine that with silky, smooth chocolate and… you get the idea. Crunchy peanut butter enveloped in the lusciousness that is your favorite Halloween treat. This recipe is especially dear to me because my mother came up with it after years of trial and error. This makes 4 dozen cups (THAT’S RIGHT!) so you’ll be everyone’s best friend as you share these with family, co-workers, friends, and trick-or-treaters alike. Feel free to sub in your favorite nut butter!

Makes 48 cups

  • 1/2 stick salted butter
  • 1-1/2  cups all-natural crunchy peanut butter
  • 1/4 teaspoon salt (only add if your peanut butter does not already contain salt)
  • 1-1/2 cup powdered sugar
  • 1-3/4 cups graham cracker crumbs (process in food processor or purchase pre-made crumbs)
  • 1 and 3/4 (12 oz) bags of semi-sweet chocolate chips
  • 1/3 cup all-natural smooth peanut butter
  • 48 small baking cups
  1. Melt butter in a pot over medium-low heat. When melted, remove from heat and add finely pulsed graham cracker crumbs, crunchy peanut butter, salt (if using) and 3/4 cup of the powered sugar. Mix well and taste. If it is not sweet enough, add more powdered sugar. The consistency needs to be that of your typical cup– you should taste more peanut butter than any other ingredient. You want consistency that allows you to form into balls.
  2. Roll into 3/4″ – 1″ round balls.  Flatten slightly. Place baking cups into mini baking pan. If you don’t have a pan, a cookie sheet will work just fine.
  3. In a small sauce pan, melt chocolate chips. Add smooth peanut butter and stir until silky. If it’s too thick, add 1 Tablespoon or so of coconut oil to smooth out. To fill your cups, spoon about a half-teaspoon of chocolate into the bottom of each baking cup. One at a time, place each peanut butter ball into the pot of chocolate to coat.
  4. Place coated ball into each paper baking cup. Fill the rest of the cups with about a tablespoon of the chocolate mixture. Tap the pan to spread chocolate evenly. Place your pan of cups into the refrigerator for at least 1 hour to firm up. Store in the refrigerator. These are best enjoyed chilled!


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