INGREDIENTS: 1/4 c butter 3/4 c of your favorite crunchy peanut butter 3/4 c graham crackers crumbs (or about one sleeve) 1/4 c sugar 1 c chocolate 2 Tablespoons milk Peanuts for garnish Eating Desserts, Almonds Butter, Pb Cups, Sweet Treats, Big Dill, Peanutbutt Cups, Peanut Butter Cups, Homemade Peanut Butter, Homemade Pb
Also on these boards
2 tablespoons of peanut butter to the melted chocolate; I did not add extra salt; I melted the chocolate in a heavy-bottom saucepan rather than the microwave; I used regular sized cupcake liners, not minis, so mine are closer to Reese’s Peanut Butter Cups size; I used the freezer instead of the refrigerator to set up the chocolate on the bottom. They are so delicious. They are better and richer than Reese’s Peanut Butter Cups. Keep these stored in the refrigerator; they melt quickly. — Due to the continued popularity of this post, I am going to finally post the recipe here instead of only linking to it! If you want to make these vegan, click through to the original recipe from Have Cake, Will Travel – link is below. If you want to make these mini, try adapting the rec
No bake peanut butter cookies. •2 cups sugar •1/4 cup butter •1/2 cup milk •1 cup peanut butter •1 teaspoon vanilla •3 cups rolled oats (old fashioned) Combine all except oats and vanilla. Bring to a boil for a few minutes. Add oats and vanilla. Stir til combined and drop by spoon onto wax paper
This homemade chocolate cake covered in peanut butter frosting and peanut butter cups is seriously the best I have ever had!