Peanut Butter Cups Recipe

3.5 2 2
Peanut Butter Cups Recipe
Peanut Butter Cups Recipe photo by Taste of Home
Publisher Photo

Peanut Butter Cups Recipe

Read Reviews
3.5 2 2
Publisher Photo
The classic combination of peanut and chocolate is one my children, grandchildren and great-grandchildren can't resist. They gobble up this candy all year long!—Doris Price, St. John, New Brunswick
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1-1/2 cups confectioners' sugar
  • 1 cup creamy peanut butter
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/4 cup shortening

Directions

In a small bowl, combine the confectioners' sugar, peanut butter, brown sugar, butter and vanilla; cover and set aside.
In a microwave, melt chocolate chips and shortening; stir until smooth. Pour teaspoonfuls into paper-lined muffin cups.
Drop a rounded teaspoonful of peanut butter mixture into each cup; top with another teaspoonful of chocolate mixture. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.
Originally published as Peanut Butter Cups in Christmas Cookies & Candies 2008 2008, p55

Nutritional Facts

1 serving: 182 calories, 11g fat (5g saturated fat), 2mg cholesterol, 41mg sodium, 21g carbohydrate (19g sugars, 2g fiber), 3g protein.

  • 1-1/2 cups confectioners' sugar
  • 1 cup creamy peanut butter
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/4 cup shortening
  1. In a small bowl, combine the confectioners' sugar, peanut butter, brown sugar, butter and vanilla; cover and set aside.
  2. In a microwave, melt chocolate chips and shortening; stir until smooth. Pour teaspoonfuls into paper-lined muffin cups.
  3. Drop a rounded teaspoonful of peanut butter mixture into each cup; top with another teaspoonful of chocolate mixture. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.
Originally published as Peanut Butter Cups in Christmas Cookies & Candies 2008 2008, p55

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeanut Butter Cups

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
annfisher26 User ID: 8933821 254151
Reviewed Sep. 15, 2016

"used this recipe for yrs love it i always had more peanut butter though my family loves peanut butter"

MY REVIEW
tomlisahig User ID: 1153019 178938
Reviewed Oct. 7, 2012

"I only had crunchy peanut butter and it did not work well. I had to double the amount of peanut butter (which in effect cut the sugar in half!) and add more butter to get a decent consistency. My husband tasted it and gave it approval. If I make them again, I will add honey to get a thinner consistency. Only use a teaspoon of chocolate and spread it thin on the bottom, I used too much and ran out."

Loading Image