GET BAKED: Peanut Butter Cups Recipe

GET BAKED: Peanut Butter Cups Recipe

With Halloween right around the corner, I’m mentally preparing myself for boos and blazes. Extreme sugar intake? Sign me up! Giant puffs, poofs, and cloudz? Pass 'er over here! Basically I'm ready for all of the highs Halloween has to offer, sugar and otherwise. Between Amazon, Target and the deep pit that is your closest/dresser/pile on the floor, you're probably stocked in tricks, but what about the treats?! Everyone has that quintessential candy that will illicit memories of Halloweens past - for me, that is Reese's Peanut Butter Cups. At the end of the night, I would trade any candy so I could be rolling big in orange squares. Well, now I'm part of the grown folk club ::boooo:: but I still get my Halloween on with an easy recipe for peanut butter cups that have an edge.


Mary Wanna's Peanut Butter Cups is exactly what you need to get in the fright night spirit! This no-bake dessert puts a 420 twist on the classic Reese's Peanut Butter Cup favorite. This euphorically delicious recipe uses the MagicalButter Ultimate Edible-Making Machine to enchant and infuse the peanut butter cups recipe with some devilish dry herbs from Mary Wanna’s garden.


 Mary Wanna's Peanut Butter Cup Recipe


  • ½ Cup Melted LEVO Butter 
  • 1 Cup Graham Cracker Crumbs
  • 1 Cup Confectioners’ Sugar
  • ½ Cup Creamy Peanut Butter
  • 1 Cup Semisweet Chocolate Chips



1. Line muffin pan with cupcake liners.

2. Microwave ½ cup of chocolate chips in 15 second increments until melted.

3. Scoop the melted chocolate into the cupcake liners, then place in the fridge while you are doing the next step.

4. In a medium sized bowl, combine the melted LEVO butter, graham cracker crumbs, confectioners’ sugar, and peanut butter.

5. Drop a teaspoonful amount of the peanut butter mixture into each lined cup, so it is laying on top of the chocolate your refrigerated.

6. Microwave the remainder of the chocolate chips in 15 second increments until melted.

7. Spoon about a teaspoon of the melted chocolate on top of the filling - spread to completely cover.

7. Chill in the refrigerator or freezer until completely firm.


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