What’s better than peanut butter and chocolate? Um, nothing. Nothing at all.
I didn’t really make these for Fat Tuesday, but they will probably make you fat. Or me, depending on how many I eat. I plan to pawn them off on my cohort tomorrow to celebrate being oh so close to spring break. They should also stand as further evidence that I would be the best room mother a second grader could ever ask for.
Homemade Chocolate Peanut-Butter Cups
Ingredients
- 2 bags of chocolate chips (milk, semi-sweet or dark)
- 1 1/2 cups peanut butter
- 1/2 cup powdered sugar, sifted
- 1/4 cup graham crackers, crushed
- 1 teaspoon sea salt
1. Line a muffin pan with 12 paper liners. Set aside.
2. Melt 1 bag of the chocolate using a microwave, melting the chocolate in short bursts.
3. Using the back of a spoon or a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.
4. Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.
5. In a mixing bowl, combine the peanut butter, crushed graham crackers, powdered sugar and salt. Stir with a spoon until well combined.
6. Melt the remaining bag of chocolate in the microwave.
7. Remove the muffin pan from the refrigerator. Scoop peanut butter into each cup. I used a melon ball scoop to make it neater.
8. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.
9. Use the back of a teaspoon to smooth out the tops (alternately, use the spoon to make a swirl atop each cup).
10. Place the muffin pan in the refrigerator. Within one hour, your cups should be set.
11. Remove the pan from the refrigerator and remove paper if you’d like.
