Peanut Butter Cups
Graham Cracker Crumbs.
You may actually not want to know how easy it is to make your own delicious peanut butter cups.
It’s powerful information…maybe even dangerous!
The recipe for these comes from Sweetest Kitchen and you can literally have them whipped together in half an hour (unless your kids are helping….if your kids are helping you might as well triple the time and double the ingredients to make up for how much they’re going to lick/eat during the process. You will also have a HUGE chocolate mess in the kitchen, and the bathroom or wherever it is you send them to wash their hands…not to mention the added mess of letting your 6-year-old do the dishes afterwards…have I mentioned how much I love re-washing dishes?!?)
You will also need regular or miniature sized parchment cupcake liners, a spoon, and a clean, small round paintbrush to chocolate coat the edges. The paintbrush is optional, you could easily achieve the same thing with a spoon but as I had the kids helping I thought it would be easier for them and a little bit more fun.
Peanut Butter Cups (makes about 12 large)
1 1/2 cups chocolate, chopped (I used semi sweet chips but you can do whatever works for you)
3/4 cup + 2 tbsp peanut butter
1 cup powdered sugar
2 tbsp graham cracker crumbs
pinch of salt
Lay out 12 parchment cupcake liners on a sheet pan.
Using the method of your choice (microwave or double boiler) melt the chocolate with 2 tbsp of peanut butter.
Spoon about a teaspoon of chocolate into the parchment liner and smooth it around the bottom as well as up the sides a bit. We used paintbrushes at this point to paint the chocolate around the edges.
Pop the chocolate shells in the freezer and make the PB filling.
Combine the peanut butter with the powdered sugar and graham cracker crumbs. (the graham cracker crumbs lend a texture that is very familiar to a reeses peanut butter cup)
Remove chocolate shells from freezer once set and gently press the filling into the chocolate shell. The filling should not be higher than the edges of the chocolate shell.
Spoon a small spoonful of chocolate on top and smooth it out.
Return to the freezer for 5-10 minutes or until the chocolate has set up.
Remove paper liners and store the PB cups in the fridge until ready to serve.