Peanut Butter Cups

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PEANUT BUTTER CUPS

Ingredients

4 large graham crackers

½ cup powdered sugar

5 tablespoons unsalted butter

4.5 ounces peanut butter, creamy

1 cup chocolate chips or 12 ounces of bar chocolate

Procedure

  • Place the graham crackers into a sealed large ziplock bag and crush by rolling them with a rolling pin to make fine crumbs.

  • In a medium-sized bowl, combine graham cracker crumbs and powdered sugar until well blended.

  • In a double boiler, heat 3 tablespoons butter and all of the peanut butter together until melted. You can also microwave for 15 second increments until melted in a microwave-safe bowl. Stir until combined and pour over graham cracker mixture. Continue to stir until well combined.

  • Place cupcake liners in cupcake tin (mini or regular depending on what size peanut butter cups you want to make-- makes about 12 mini cups or 6 full-sized cups).

  • Melt half of the chocolate with 1 tablespoon of butter in a microwave-safe bowl in the microwave for 15 second increments (stirring each time) until chocolate is melted.

  • Using a silicone pastry brush or the back of a spoon, spread melted chocolate into the bottom of each cupcake liner, evenly but thinly coating it. Coat the chocolate about ⅓ of the way up the sides of the liners. This should just be thinly applied: just enough so that you don’t see any liner underneath,.

  • Place in the refrigerator to cool for about 5 minutes or until chocolate hardens.

  • Dollop about 1 ½ teaspoons of graham cracker mixture in each mini cup (1 tablespoon for regular-sized cups) pressing the top to be somewhat flat and making sure you don't go above the height of the chocolate on the sides of the cup.

  • Add remaining chocolate chips to any of the chocolate that still remains in the microwave-safe bowl and melt together with 1 tablespoon butter (stirring every 15 seconds).

  • Spoon the melted chocolate over each peanut butter cup until the peanut butter filling is completely covered (lightly shake or tap the cupcake pan to even out the chocolate over the filling). You want the top of the peanut butter cup to look flat.

  • Place in refrigerator until the chocolate hardens. Remove from the cupcake liner and serve