My mom made these squares every Christmas. It was kind of the “Christmas Trio”: Chocolate Peanut Butter Squares, Lemon Squares and Shortbread cookies. So much yummy.
These are a great, quick no bake recipe that you can do in a number of different ways. My mom used to put them into an 9×13 or 9×9 pan and cut them into squares. I put mine into baking cups (mini and standard size) so they turned out more like your standard peanut butter cups. Except there’s rice krispies in them, so they’ve got that little bit of crunch. Or snap crackle and pop I guess.
They might be a little thicker than the store bought peanut butter cups, but we like them that way. It’s why we bake, so we get to splurge a little!!
Chocolate Peanut Butter Cups
- 1 cup (2 sticks) butter or margarine (I used Non-Dairy Earth Balance)
- 4 cups icing sugar
- 1 1/2 cups smooth peanut butter
- 1 cup rice krispies (or crushed corn flakes)
- 1 bag (approx. 2 cups) chocolate chips
In a large saucepan, melt the butter. Add icing sugar, peanut butter and rice krispies and blend really well.
Spoon into a cupcake pan with liners (mini or standard size, your choice) or spread into a 9×13 or 9×9 pan, depending on how thick you want them.
Melt chocolate chips in microwave (on high stopping every 15-30 seconds to stir and see if melted) or in a double boiler. Spoon melted chocolate over the peanut butter cups or spread over the peanut butter squares.
They will keep in the fridge for a while, at least a week. Freezes well too.
