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Some things just together, like chocolate and peanut butter. It's definitely one of my favorite combinations, which is why I love this candy recipe so much. Some people would say "why make your own when you can buy peanut butter cups inexpensively?", but as a cook there's just something so satisfying about knowing I can make them myself.

You can use either smooth or chunky peanut butter and dark, milk or white chocolate - whatever suits your fancy. Enjoy!


  • 2 tablespoons unsalted butter
  • 2 tablespoons corn syrup or honey
  • 1 teaspoon vanilla
  • 1/2 cup peanut butter
  • 1/2 cup confectioner’s sugar
  • 1/2 cup vanilla wafer or graham cracker crumbs
  • 1 pound chocolate of your choice: white, milk, semi-sweet, bittersweet


  • Melt butter.
  • Add corn syrup or honey, vanilla and peanut butter.
  • Stir until well combined. Stir in confectioner’s sugar and cookie crumbs.
  • Set aside.
  • Melt 12 ounces of chocolate over low heat, stirring frequently.
  • Remove from heat and add remaining chocolate, stir until smooth.
  • If necessary, return to heat briefly to melt remaining chocolate bits.
  • Chocolate should be thick and smooth.
  • Line mini-muffin tin with paper liners. Spoon a generous teaspoon of melted chocolate into each cup.
  • Drop a slightly rounded teaspoon of peanut butter mixture on top of the chocolate.
  • Cover with more chocolate. Place in refrigerator until set.
  • Store cool and dry.
  • Yields 24 peanut butter cups.

Categories: Candy  Chocolate 

Author Credit: Adapted from a King Arthur recipe

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