How to Make Kitchen Sink, B&W, and Fluffernutter Peanut Butter Cups

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

• Step 1

  Melt butter in a small pan. When liquid, stir in peanut butter, graham cracker crumbs, and sugar until well incorporated.

  

• Step 2

  Spoon about 2 tablespoons of mixture into the cupcake liners.

  

• Step 3

  In a separate pan, melt chocolate chips and milk until smooth. Stir often.

  

• Step 4

  Spoon over the top of the peanut butter. Allow to sit in fridge for 6-8 hours and eat your heart out.

  

• Step 5

  Allow to sit in fridge for 6-8 hours and eat your heart out.

  

Kitchen Sink Peanut Butter Cups

• Prep Time:25 minutes
• Cook Time:0 minutes
• Total Time:25 minutes
• Servings:12 peanut butter cups
• Medium

Ingredients

• 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)

• Step 1

  Melt butter in a small pan. When liquid, stir in peanut butter, graham cracker crumbs, and sugar until well incorporated.

  

• Step 2

  Mix in your slightly crushed potato chips, pretzels, and M&ms.

  

• 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.

  

Black & White Peanut Butter Cups

• Prep Time:30 minutes
• Cook Time:0 minutes
• Total Time:30 minutes
• Servings:12 peanut butter cups
• Medium

Ingredients

• 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

• 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.

  

• 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.

  

• 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.

  

• 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.

• 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.

  

Fluffernutter Peanut Butter Cups

• Prep Time:20 minutes
• Cook Time:0 minutes
• Total Time:20 minutes
• Servings:12 peanut butter cups
• Medium

Ingredients

• 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

• 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.

  

• 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.

  

• Step 4

  Spread as much fluff as you desire on top of the peanut butter layer.

  

• Step 5

  Spoon remaining chocolate over the top of the fluff and peanut butter. Allow to sit in fridge for 6-8 hours.