Crispy Peanut Butter Cups
Prep time: 
Total time: 
Serves: 3 dozen
Peanut Butter Filling
  • 1 cup smooth peanut butter
  • ¼ cup margarine
  • ¼ cup brown sugar
  • 1¼ cup confectioners sugar
  • 2 graham crackers, crushed
Chocolate Shell
  • 4 cups semi sweet chocolate chips
  • ¼ cup vegetable shortening
  1. Line 3 dozen mini muffin tins with mini muffin liners.
  2. Crush the graham crackers in mini food processor.
  3. In a small pot over low heat, warm the peanut butter, margarine, and brown sugar until smooth and melted.
  4. Remove the pot from the heat and stir in the confectioners sugar a little bit at a time. The mixture will be thick.
  5. Reserve 2 Tbs. crushed graham crackers in a small bowl (will be used as a topping) and stir the remaining graham crackers into the peanut butter mixture.
  6. Using a small cookie scoop, divide peanut butter mixture into 3 dozen balls.
  7. Roll each peanut butter scoop into a ball and set aside.
  8. In a double boiler (a bowl set atop a pot that is filled with an inch of water on low heat) melt the chocolate chips with the vegetable shortening and stir until smooth.
  9. Using a small cookie scoop, spoon one scoop of melted chocolate into each muffin cup.
  10. Place one peanut butter ball into each chocolate filled muffin cup.
  11. Use the cookie scoop to spoon one more scoop of chocolate on top of each peanut butter ball.
  12. Gently tap the muffin tin on the counter to smooth everything out.
  13. Sprinkle a little bit of the reserved graham cracker crumbs onto each peanut butter cup.
  14. Freeze until firm.
Recipe by Lil' Miss Cakes at