For 6 servings

3 tablespoons powdered sugar, sifted

½ cup creamy peanut butter (120 g)

1 cup chocolate (170 g), melted or use Reese’s Shell Syrup


Prepare a cupcake tin with 6 liners.

Stir peanut butter and powdered sugar together until smooth.

Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.

Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.

Cover each dollop of peanut butter with more chocolate and smooth out the top.

Refrigerate for 1 hour or until chocolate has hardened.

Remove peanut butter cups from the liners.


Recipe from:

Ana’s Kitchen Tips:

1. For this recipe add crushed graham crackers to the peanut butter for a crunch!!

2. Shut the stove off before eggs are done. The trick to great eggs is to not overcook them! Whether you

   scramble, fry, or poach, always turn off the stove a few minutes before the eggs look done—even

   when they seem a bit runny. The remainder of the heat will cook them to fluffy perfection.

3. To make perfect sunny-side up eggs, put a lid on your pan and cook on low heat, it helps the white

    cook more evenly while the yolk stays runny without burning the bottom.


Previous Recipes

Spence Neighbourhood Association (SNA)

615 Ellice Avenue

430 Langside Street

641 St. Matthew’s Avenue

583 Ellice Avenue

 Winnipeg, Manitoba


  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon