• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Work with Me
  • Latest
  • Cakes
  • Recipes
  • Vegan
  • Life
Coco Cake Land

Coco Cake Land

Kawaii cakes, dessert recipes and modern cake designs based in Vancouver, Canada

Home » Recipes

Dangerously Delicious: Homemade P&B Cups!

By chrislori

Jump to RecipePrint Recipe

These are really so good you could mentally insane. Just saying, guys. I would be a 900 pound maniac if I allowed myself to have these sitting around the house…. ENJOY! ^__^

If I could be a hoarder of chocolate bars I would have a closet bursting with Reese’s peanut butter cups. Salty sweet peanut butter, milk chocolate… even the cute little “puck” size. The cool thing about this recipe – “no baking required!” Just a little stovetop melting of things, some throwing of things together, some mixing and spreading and chilling… then some serious peanut butter cup snacking!

Who knew graham cracker crumbs were the key to making homemade P&B cups taste so much like the classic store-bought cups?! Brilliant! Make these for your next holiday party and you will make new friends: peanut butter and chocolate loving friends! These can also easily be made vegan or gluten free by using vegan/gluten free graham cracker crumbs and substituting vegan margarine for the butter, and using dairy-free dark chocolate.

Print Recipe

Easy Times Chocolate Peanut Butter

By: chrislori

equipment

  • 9 x 12 inch baking pan

ingredients

  • 1 cup melted, unsalted butter
  • 2 ½ cups graham cracker crumbs
  • 1 ½ cups icing sugar
  • 1 cup smooth natural peanut butter
  • ¼ teaspoon pure vanilla extract
  • 3 cups semisweet chocolate, or your choice of chocolate- I used a mix of Lindt brand milk and dark!

instructions

  • In a saucepan on the stovetop, melt 1 cup of unsalted butter.
  • In a stand mixer on low setting, or mixing by hand with a wooden spoon in a medium bowl, mix together melted butter, graham cracker crumbs, icing sugar, peanut butter and vanilla extract until combined.
  • Pour into the baking pan and spread evenly along bottom of pan.
  • In a double boiler/bain-marie (or using a ceramic or metal bowl over top of a saucepan of low boiling water), melt the chocolate.
  • Pour melted chocolate on top of graham cracker layer and spread evenly.
  • Place in refrigerator to set, about 30 minutes.
  • Using a circular cookie cutter, punch out circle shaped peanut butter cups! Or just cut out into squares (or some sort of shape!) with a knife.

notes

If your fridge has set the peanut butter cups so the chocolate is too hard, let it sit out for 15 minutes before punching out with cutters! I decorated with blackberries which gave it a bit of a peanut butter and “jam” vibe!

Tag @cococakeland on Instagram or leave a star rating!

Want some more? You might like to check these out:

Dark Chocolate Coconut Cookies
Dried Blueberry and Apricot Oatmeal Cookies
Almond Butter Blackberry Jam Thumbprint Cookies
Milk Chocolate Chunk Cookies With Pink Sea Salt

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

I'm Lyndsay

I'm a baker, blogger and mama from Vancouver, BC. I love super cute cakes, sweet design and snacks. Here you will find cakes galore, tutorials, recipes and modern, simple party ideas.
Learn More

My Books!

cococakelandbook

Create your very own cute and crafty party cakes! Learn More

Cookbook 2 with plant-based cakes coming in 2023!

Related Posts

salty caramel peanut butter snacking cakeSalty Caramel Peanut Butter Snacking Cake
milk tea buttercream cakeMilk Tea Buttercream Cake
oatmeal raisin cookies on a plate on tableclothSweet & Salty Oatmeal Raisin Cookies
Whole Orange & Raspberry Blender Muffins
smartie cookies on table next to glass of milkBirthday Party Smartie Cookies

Looking for more?

About Ads Contact Books

© 2022 Coco Cake Land ·  Site Credits