It isn’t always the day after Halloween, so Reeses Peanut Butter cups aren’t always 50 percent off at CVS. Sometimes that college budget just doesn’t cover that 99-cent purchase when you need a peanut butter cup.
Instead of wasting your money on those artificial (but incredibly wonderful) chocolates, indulge in your very own DIY PB cups. But wait – it gets better. Add a few pretzels and potato chips, smear some Fluff on top, or combine the sweetness of dark and white chocolate to get the swaggiest PB cups yet. I swear they taste even better than the VS Angels look.
Peanut Butter Cups
- Prep Time:20 minutes
- Cook Time:0 minutes
- Total Time:20 minutes
- Servings:12 peanut butter cups
- Medium
- 1/2 cup butter
- 3/4 cup peanut butter
- 3/4 cup graham cracker crumbs
- 1/4 cup sugar (or other dry sweetener)
- 1 cup chocolate chips
- 1/4 cup milk (can be soy)
- 12 cupcake liners
Ingredients
-
Step 1
Melt butter in a small pan. When liquid, stir in peanut butter, graham cracker crumbs, and sugar until well incorporated.
Photo by Sara Rukeyser -
Step 2
Spoon about 2 tablespoons of mixture into the cupcake liners.
Photo by Sara Rukeyser -
Step 3
In a separate pan, melt chocolate chips and milk until smooth. Stir often.
Photo by Sara Rukeyser -
Step 4
Spoon over the top of the peanut butter. Allow to sit in fridge for 6-8 hours and eat your heart out.
Photo by Sara Rukeyser -
Step 5
Allow to sit in fridge for 6-8 hours and eat your heart out.
Photo by Sara Rukeyser
Kitchen Sink Peanut Butter Cups
- Prep Time:25 minutes
- Cook Time:0 minutes
- Total Time:25 minutes
- Servings:12 peanut butter cups
- Medium
- 1/2 cup butter
- 3/4 cup peanut butter
- 3/4 cup graham crackers
- 1/4 cup sugar (or other dry sweetener)
- 1 cup chocolate chips
- 1/4 cup milk (can be soy)
- 12 cupcake liners
- Crushed potato chips (use as many or as little as you want)
- M&M's (use as many or as little as you want)
- Crushed pretzels (use as many or as little as you want)
Ingredients
-
Step 1
Melt butter in a small pan. When liquid, stir in peanut butter, graham cracker crumbs, and sugar until well incorporated.
Photo by Sara Rukeyser -
Step 2
Mix in your slightly crushed potato chips, pretzels, and M&ms.
Photo by Sara Rukeyser -
Step 3
Spoon about 2 tablespoons of mixture into the cupcake liners.
-
Step 4
In a separate pan, melt chocolate chips and milk until smooth. Stir often.
-
Step 5
Spoon over the top of the peanut butter. Top with potato chips, pretzels, and M&M’s if your heart desires. Allow to sit in fridge for 6-8 hours.
Photo by Sara Rukeyser
Black & White Peanut Butter Cups
- Prep Time:30 minutes
- Cook Time:0 minutes
- Total Time:30 minutes
- Servings:12 peanut butter cups
- Medium
- 1/2 cup butter
- 3/4 cup peanut butter
- 1 1/4 cup white chocolate chips
- 1 1/4 cup dark chocolate chips
- 3/4 cup graham crackers
- 1/4 cup sugar (or other dry sweetener)
- More than 1/4 cup milk (can be soy)
- 12 cupcake liners
Ingredients
-
Step 1
Melt butter in a small pan. When liquid, stir in peanut butter, graham cracker crumbs, and sugar until well incorporated. Separate into two pans.
Photo by Sara Rukeyser -
Step 2
Mix 1/2 cup of dark chocolate chips into one pan and 1/2 cup of white chocolate chips into the other. Stir constantly until melted.
Photo by Sara Rukeyser -
Step 3
Pour the white chocolate PB mixture into half of the cupcake liner and the dark chocolate into the other half.
#SpoonTip: Make sure to put the white chocolate mixture in first. It’s a little bit less liquidy so it will give more of a base to make the PB cups half white and half dark chocolate.
Photo by Sara Rukeyser -
Step 4
In one pan, melt the rest of the dark chocolate and a little over 1/4 cup of milk and stir constantly until melted. In another, mix in the rest of the white chocolate and about 1 1/2 tablespoons of milk. Stir constantly until melted.
#SPOONTIP: Use less milk in the white chocolate (I used about 1 1/2 tbsp) or else it will lose its delish, chocolatey consistency.
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Step 5
Pour white chocolate on half of your peanut butter cup and dark chocolate on the other half. Allow to sit in fridge for 6-8 hours. Bon appetit.
Photo by Sara Rukeyser
Fluffernutter Peanut Butter Cups
- Prep Time:20 minutes
- Cook Time:0 minutes
- Total Time:20 minutes
- Servings:12 peanut butter cups
- Medium
- 1/2 cup butter
- 3/4 cup peanut butter
- 3/4 cup graham crackers
- 1/4 cup sugar (or other dry sweetener)
- 1 jar of fluff
- 1 cup chocolate chips
- 1/4 cup milk (can be soy)
- 12 cupcake liners
Ingredients
-
Step 1
Melt butter in a small pan. When liquid, stir in peanut butter, graham cracker crumbs, and sugar until well incorporated. Let cool in the fridge for 20 minutes.
Photo by Sara Rukeyser -
Step 2
In a separate pan, melt chocolate chips and milk until smooth. Stir often.
-
Step 3
With a baking brush (or knife if you don’t have one), paint the sides of the cupcake liner with chocolate. Let cool in the fridge.
Photo by Sara Rukeyser -
Step 4
Spread as much fluff as you desire on top of the peanut butter layer.
Photo by Sara Rukeyser -
Step 5
Spoon remaining chocolate over the top of the fluff and peanut butter. Allow to sit in fridge for 6-8 hours.
Photo by Sara Rukeyser