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Yum Alert: Crunchy Peanut Butter Cups

Written by emilyc

Homemade versions of your favorite candies are always a good idea – you can pronounce all the ingredients in them, there are no weird preservatives with long names, and they always taste better! Try this superior version of the traditional peanut butter cup. Recipe and image via Blue Eyed Bakers.

Makes 8

1/4 cup butter
3/4 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup sugar
1 cup semisweet or milk chocolate chips
1/4 cup milk
Sea salt

Line a  muffin tin with papers (you could also use a mini muffin tin if you prefer).

In a microwave safe bowl, melt the butter & peanut butter together for 45 seconds.  Stir until smooth.  Add graham cracker crumbs and sugar and mix to combine.  Distribute mixture evenly between the prepared muffin cups.  Refrigerate for 15 minutes to set peanut butter layer.

After the peanut butter has chilled, combine chocolate and milk in a microwave safe bowl and heat in 25 second intervals until chocolate is just melted.  Stir until smooth.  Distribute chocolate evenly over the top of the peanut butter layer.  Sprinkle with sea salt and chill until firm, at least 30 minutes.  Store covered in the fridge.

About the author


Emily is a New Yorker trapped in a Floridian's body and loves every minute of her big city life. With a major in international business and years of being surrounded by ill-fitting suits and all the wrong shoes, she learned that the importance of fashion needs to be communicated to the world. To her, fashion is on the same level as charity work and feeding hungry children. Emily can be found frolicking the streets of her gayborhood enjoying the off-color humor of the gays.


    • Sarah, you obviously have no culinary skills at all. Sea salt on sweets is very common and delicious. It enhances the sweetness. Sea salt is VERY different than table salt. We’re only talking about 4-5 granules on there.

      • Sea salt is still sodium and a no-no for anyone who has to watch their blood pressure. I have never heard of adding salt to candy, and I have been cooking for 50 years (so I think I have some culinary skills). Salt certainly does NOT belong on candy!

        • Perhaps you should peruse the chocolate aisle at the grocery store. Salted caramels, in particular, are everywhere. I have four kinds of dark chocolate with sea salt in my pantry right now. Chocolate covered pretzels and chocolate caramel crackers and salt on watermelon. Salt and sweet have gone together for a very long time, not matter how long you have been personally cooking. Further, the granules in this recipe are easily (*reasonably*) removed or not added for anyone with sodium limits.

  • These look delish. I’ll be making them for my dad for Christmas if they turn out well. He is a big lover of the original Reese’s cups and I bet he will love these.

  • Whomever created these and whomever pinned them, I hate you. I am totally addicted to these. Amazingly easy and ridiculously delicious and cheap to make

  • Had trouble in the “distribution” phase. Next time, I’ll chill the pb mixture, divide into little balls, and then flatten them into the cupcake liner things. Also, more pourable chocolate would make it look more professional. Mine was delicious (but globby)! Thanks for the recipe! I love the grahams in with the peanut butter!

  • I made these and the chocolate layer wouldn’t set up. They were very yummy but next time I will cut down on the milk.

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