Triple-Peanut Butter Buttons

45 12 servings, 2 dessert cups (18 g) each
Recipe By
(20) 18 Reviews
Prep Time
Total Time

12 servings, 2 dessert cups (18 g) each

These bite-size sweet treats are perfect for the peanut butter lovers in your life - our Triple-Peanut Butter Buttons have three layers of peanut butter deliciousness!

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What You Need

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Make It

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  • Microwave margarine and 3 Tbsp. peanut butter in microwaveable bowl on HIGH 30 sec. or just until melted. Stir in graham crumbs and sugar; press onto bottoms of 24 paper-lined mini-muffin cups.
  • Combine Cool Whip and 1/2 cup of the remaining peanut butter; spoon into muffin cups.
  • Microwave chocolate and remaining peanut butter in microwaveable bowl on MEDIUM 1 min.; stir. Spread over desserts.
  • Refrigerate 30 min. or until chocolate is firm.

Size Wise

Enjoy a serving of these rich and indulgent treats on special occasions.


  • 12 servings, 2 dessert cups (18 g) each

Nutritional Information

Serving Size 12 servings, 2 dessert cups (18 g) each
Calories 190
% Daily Value
Total fat 14g
Saturated fat 4g
Cholesterol 0mg
Sodium 120mg
Carbohydrate 15g
Dietary fibre 2g
Sugars 11g
Protein 4g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Guis |

    i never made any recipes yet from here but I thought kraft would've been so healthy but all I see is there very either high in sugar or very high in salt.

  • LadyMaverick |

    Loved it. Super rich, so will go great with a glass of milk. I took the advice of one other person who recommended to freeze a few minutes b/w layers - helped a lot. I forgot to buy mini-cupcake sleeves and used a sheet of cling wrap - didn't look so pretty. LOL.

  • reciperuthie |

    Wonderful my family loved them, I refrigerated them in between layers and I used 12 medium baking cups. When filling them I put the cups in a muffin pan as they were easier to fill and refrigerate.