When it comes to candy, I always seem to gravitate towards one flavor combination. Peanut butter and chocolate. Wheater it’s in the form of a candy bar or a small ridged cup….it’s my go-to. Well, whenever I want that famous peanut butter cup flavor, but don’t have any on hand, this is always a great option to get my fix in. This is so easy to make and really has the taste and texture of a peanut butter cup. I make these typically in bars, but you can use a round cutter to cut out some “cups.” You can’t go wrong either way. The kicker is that this is yet another no-bake recipe. Yay! I don’t know about you, but those are two words I love to hear.
To begin, melt your butter and combine it with the graham cracker crumbs. Mix until combined.
Next, add in the peanut butter and vanilla and mix until combined.
Add in the sifted confectioners sugar and stir until combined.
Pour this filling mixture into a 9×13″ pan that has been pre-greased. Spread evenly as best as possible and refrigerate for at least an hour. It will firm up slightly.
Prepare the chocolate topping, by combining peanut butter and chocolate in a heat proof bowl. You can either melt this over a double boiler, which will take longer, or you can use a microwave in 15 second bursts. Stir at every 15 second checkpoint until completely melted.
Pour the chocolate mixture over the peanut butter filling mixture and spread evenly.
Cover and refrigerate for at least four hours or up to overnight.
Use a blowtorch or the heat of the stove top flame to slightly melt the bottom of the bars to loosen it. It will be much easier to cut this way. You can also leave it at room temperature for about an hour, but the other way is much faster. Cut into bars or use a round cutter to cut out “cups.” Enjoy!! I know I sure did.
See how I do it:
- 16 tablespoons (2 sticks) unsalted butter, melted
- 2 cups graham cracker crumbs
- 2 cups confectioner's sugar, sifted
- 1 cup creamy peanut butter
- pinch of salt
- 2 cups semisweet chocolate chips or milk chocolate chips
- 1/4 cup creamy peanut butter
Line a 9x13" rectangular baking pan. Grease with cooking spray or line with parchment paper.
Stir together the graham crackers and melted butter until combined.
Add in the peanut butter and vanilla extract and mix until combined.
Add in sifted confectioner's sugar and mix until combined.
Press the peanut butter filling into a pan and spread evenly.
Cover and refrigerate for at least an hour.
Microwave the chocolate and peanut butter in 15 second bursts and stir throughout until completely melted. You can also melt over a double boiler.
Pour the melted chocolate over the peanut butter filling. Spread evenly and cover and refrigerate for at least four hours or overnight.
You can use semisweet, bittersweet, milk chocolate or any combination. You can use a double boiler or microwave to melt the chocolate. Run the pan over some heat from the bottom to help loosen it if you didn't use parchment paper.