This delicious sweet and slightly salty snack is a great way to satisfy your Reese’s peanut butter cup cravings! Using crunchy peanut butter and crushed Ritz crackers gives these homemade peanut butter cups a deliciously crisp texture when you bite into them. Trust me when I say you’re going to want to make this crunchy peanut butter cups recipe again and again! I originally developed this homemade Reese’s cups recipe for Allrecipes as part of the Allrecipes Allstars program. Watch me make it in this Instagram Reel, and keep reading for step-by-step photos and tips for making these Ritz cracker peanut butter cups. If you’re looking for a recipe for homemade Reese’s peanut butter cups without graham crackers and ready to get cooking, you can also click the Jump to Recipe button above to go straight to the recipe at the end of this post.
Disclosure: This post contains some affiliate links, which means that if you click on one of the product links and make a purchase, I may receive a commission. This does not cost you anything additional, and helps me to keep the rest of my content free, so thank you!
What you need to make this crunchy peanut butter cups recipe (homemade Reese’s peanut butter cups without graham crackers)
If you’re looking for a recipe for homemade Reese’s peanut butter cups without graham crackers, these Ritz cracker peanut butter cups are just what you need! Here are the ingredients and tools you’ll need to gather to make this crunchy peanut butter cups recipe:
- 1 1/2 cups chunky peanut butter (creamy peanut butter works as well, but you won’t have as much of the crispy texture for the recipe)
- 4 tablespoons (1/2 stick) butter, softened
- Pinch salt
- 1 cup crushed (about 1 sleeve) buttery round crackers (such as Ritz)
- 1 cup powdered sugar
- 28 ounces milk chocolate melting candy wafers. Note: I used Baker’s Dipping Chocolate wafers (made with real milk chocolate) when I developed this homemade peanut butter cups recipe. It can take a little longer to set in the fridge compared with other candy melts, but it’s made from real chocolate (not “chocolate-flavored candy coating”) and has a great consistency after it sets (crisp, but not too hard to bite into).
- Mixing bowls, spoons, and a spatula
- Measuring cups and spoons
- Quarter-size (9″x13″) sheet pan
- Parchment paper
- 2-inch round cookie cutter
- 2 12-cup muffin pans
- 24 paper cupcake liners (black liners are ideal if you’re trying to match the candies for these homemade Reese’s cups, but any color will work)
- Scissors
How to Make homemade peanut butter cups
To make these crunchy peanut butter cups, start by placing the chunky peanut butter in a large heat-safe bowl. Microwave for about 45 seconds, stirring every 15 seconds, until the peanut butter is melted, then mix in softened butter and a pinch of salt.
Puttin’ on the ritz! Time to add the crackers to these Ritz cracker peanut butter cups.
Add crushed Ritz crackers and powdered sugar to the melted peanut butter mixture.
Stir until the mixture is well combined.
Spread the peanut butter mixture onto a small (9″x13″) sheet pan lined with parchment paper into an even layer using a spatula. This will be your filling for the homemade Reese’s cups, but it will need to set first.
Press another sheet of parchment on top of the peanut butter filling and transfer to the refrigerator to chill until firm (this will take about 1 hour).
Add paper cupcake liners to two 12-cup muffin pans.
After the homemade peanut butter cups filling has chilled, remove from the refrigerator and remove the top parchment paper. Cut 24 circles in the peanut butter filling using a 2″ round cookie cutter.
The next step for this crunchy peanut butter cups recipe is to prepare your melting chocolate according to package directions. I used Baker’s Dipping Chocolate wafers (made with real milk chocolate) when I developed this recipe. Note: It can take a little longer to set in the fridge compared with other candy melts, but it’s made from real chocolate (not “chocolate-flavored candy coating”) and has a great consistency after it sets (crisp, but not too hard to bite into).
Add a large spoonful of the melted chocolate into the cupcake liners.
Press a circle of the peanut butter filling down into the chocolate.
Spoon more melted chocolate over the top to cover the peanut butter filling.
Shake and jiggle the muffin pans so the chocolate spreads evenly.
Place the homemade peanut butter cups in the fridge until firm (about 20 minutes, depending on the chocolate coating you’ve chosen).
Time to make these homemade Reese’s cups look like the store-bought candy!
Using scissors, trim the cupcake liners down to the top of the peanut butter cups to resemble the name brand candy.
So, so craveable… and that subtle crunch is everything!
Here’s the crunchy peanut butter cups recipe! I hope you enjoy these homemade peanut butter cups as much as we do!
Homemade Crunchy Peanut Butter Cups
This delicious sweet and slightly salty snack is a great way to satisfy your Reese's peanut butter cup cravings! Using crunchy peanut butter and crushed Ritz crackers gives these homemade peanut butter cups a deliciously crisp texture when you bite into them. You're going to want to make this crunchy peanut butter cups recipe again and again.
Ingredients
- 1 1/2 cups chunky peanut butter
- 4 tablespoons butter, softened
- Pinch salt
- 1 cup crushed buttery round crackers (such as Ritz)
- 1 cup powdered sugar
- 28 ounces milk chocolate melting candy wafers
Instructions
- Line a 9"x13" sheet pan with parchment paper.
- Place the peanut butter in a large heat-safe bowl. Microwave for about 45 seconds, stirring every 15 seconds, until the peanut butter is melted. Stir in the softened butter and pinch of salt until completely blended into the peanut butter. Add the crushed crackers and powdered sugar and stir until well combined.
- Spread the peanut butter mixture onto the prepared sheet pan and press down into an even layer. Press an additional sheet of parchment paper on top and place in the refrigerator to chill for 1 hour, or until firm.
- Line the cups of two 12-cup muffins pan with cupcake liners.
- Cut 24 circles in the peanut butter filling using a 2" round cookie cutter and set aside.
- Melt chocolate wafers in the microwave per package directions.
- Place a large spoonful of melted chocolate into bottom of the cupcake liners. Press one of the circles of peanut butter filling into the chocolate in each cup, then top with additional melted chocolate until the filling is covered.
- Shake and tap the muffin pans on the counter lightly to allow the chocolate to spread into an even layer, then place the muffin pans in fridge until the chocolate is firm (about 20 minutes).
- Allow the peanut butter cups to come to room temperature before serving. If desired, trim the cupcake liners down to the top of the peanut butter cups to resemble Reese's cups.
Notes
I used Baker's Dipping Chocolate wafers (made with real milk chocolate) when I developed this recipe. It can take a little longer to set in the fridge compared with other candy melts, but it's made from real chocolate (not "chocolate-flavored candy coating") and has a great consistency after it sets (crisp, but not too hard to bite into).
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply