• Prep Time: 20 mins
  • Cooking Time: 0 min
  • Serves: 36

Peanut Butter Cups

  • Recipe Submitted by on

 Ingredients List

  • 1 c. creamy peanut butter
  • 1/4 c. butter divided
  • 2 c. sifted powdered sugar
  • 2 12 oz packages milk chocolate chips, divided
  • 1/4 c. shortening


In a large bowl combine peanut butter, butter and powdered sugar with a hand mixer on low speed until well mixed and light.

Shape peanut butter mixture into 3 (10 inch long) rolls and wrap in waxed paper.

Refrigerate for at least 30 minutes for easier handling.You want the width of the peanut butter rolls to fit in the muffin cups.

Line standard 12 c. muffin tin with paper cupcake liners; set aside.

Place one bag of chocolate chips and 2 Tbsp of shortening in a double boiler or microwave and melt the chocolate. I prefer a double boiler as your chocolate won’t seize as easy. If using microwave set to 50% power and microwave in 30 second increments, stirring each time, until melted.

Using a small cookie scoop or couple of teaspoons, spoon melted chocolate into bottom of each lined muffin cup, just enough to cover the bottom.

Remove peanut butter rolls from fridge. Cut each roll int ½’’ slices.

Place each slice in muffin cups with the chocolate bottom.

Repeat step 4. Melt the remaining one bag of chocolate chips and 2 Tbsp of shortening for top layer of chocolate.

Top peanut butter slices with remaining chocolate. This will set pretty quickly due to the peanut butter being cold so smooth out immediately. You can also drop the pan repeatedly on the counter to even out the chocolate.

Refrigerate until set, then cover and store in refrigerator or freezer.

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