Menu Enter a recipe name, ingredient, keyword...

Chocolate Peanut Butter Cups


Google Ads
Rate this recipe 0/5 (0 Votes)
Chocolate Peanut Butter Cups 0 Picture


  • 1/2 cup margarine
  • 3/4 cup peanut butter (or other nut butter if you want to switch it up)
  • 3/4 cup graham cracker crumbs (wizz some grahm crackers in a food processor, blender or stab then with a fork a whole bunch and you're set)
  • 1/4 cup dry sweetner
  • 1 cup chocolate or carob chips
  • 1/4 cup soy milk
  • 1/4 nuts, chopped
  • 12 cupcake paper liners



Step 1

In a small saucepan on medium heat, melt the margarine. Once liquified, stir in the peanut butter, graham cracker crumbs and sweetner until well mixed.

Spoon about 1.5-2 tablespoons of the peanut mixture into muffin tines lined with paper cupcake liners (the liners are important). In a different small saucepan on medium heat, melt the chocolate and soymilk together until completely melted, stirring often. Spoon over the top of peanut butter cups. Garnish with nuts and let set in fridge for 6-8 hours (I only made it about 3 hours NOM, but it was fine). Makes 12 peanut butter cups.

I added coconut in between the peanut butter and chocolate and as a garnish for some of them and it was good. I think next time I might omit the soymilk from the chocolate or use less because I prefer my chocolate a tiny bit more solid, it was a tiny bit softer than I remember peanut butter cups to be, but still orgasmic. If I'm being a stickler for accuracy, I might melt more chocolate to put on the bottom of the cups, too, if that makes sense. So, I'd put a bit of chocolate on the bottom of the liners, plop some peanut butter mixture in the middle and THEN cover with chocolate


Review this recipe