Crunchy Chocolate Peanut Butter Cups

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Crunchy Chocolate Peanut Butter Cups

star rating (1) rate this recipe »
Published prior to 2008

These sweet little treats are as gorgeous as they are tasty.

2 tablespoons butter
2 tablespoons honey or corn syrup
1 teaspoon vanilla extract
1/2 cup peanut butter
1/2 cup glazing sugar or confectioners' sugar
1/2 cup chopped salted peanuts, crumbled shortbread cookie, or puffed rice cereal
1 pound chocolate: your choice, milk, semisweet, bittersweet, or white

Melt the butter in a saucepan or microwave-safe bowl. Add the honey or corn syrup, and the vanilla. Stir in the peanut butter, then the sugar and peanuts (or other add-in). Set the mixture aside.

Melt 12 ounces of the chocolate over low heat or in the microwave, stirring frequently. Remove from the heat, and add the remaining chocolate, stirring until smooth. Return to the heat very briefly, if necessary. The chocolate should be smooth and thick.

Place silicone mini-cups on a pan. Use a spoon or teaspoon cookie scoop to drop a generous teaspoonful of melted chocolate into each cup. Drop a slightly rounded teaspoonful of peanut butter mixture on top of the chocolate. Cover with more chocolate. Refrigerate until set. Remove from the silicone cups. Store cool and dry. Yield: 24 peanut butter cups.

Nutritional information per serving (with peanuts and semisweet chocolate, 33g): 159 calories, 10g fat, 3g protein, 4g complex carbohydrates, 14g sugar, 2g dietary fiber, 39mg sodium, 130mg potassium, 0mg vitamin C, 1mg iron, 14mg calcium, 61mg phosphorus.


  • star rating 11/04/2014
  • Periwinkle*** from KAF Community
  • MAKE THESE!!!! I have been making these for years for Christmas and St. Valentines Day because they can be decorated so prettily. I make them with milk or dark chocolate, or various mixtures based on what I have on hand. People swoon as soon as these enter the room. Use high grade chocolate only, or don't waste your time. I have used either chocolate from K. A. or the 'pound-plus' bars from Trader Joe's. Store for up to 4 days in the refrig, after that, the various crunchy additives are no so crunchy any more, but they are still good. Melt your chocolate in the microwave and let it cool until flowable, but still thick at room temp or refrig. You will not regret making these.