A few days ago when I was out running errands I decided to stop by one of the big restaurant/baking supply stores here in Salt Lake City. As I was walking down one of the aisles I noticed that they had molds for candy cups. It got me thinking about how easy it would be to make my own peanut butter cups! And for someone who could eat their weight in peanut butter cups every day, that sounded pretty darn good! Once I got home I grabbed my muffin pan and a stack full of liners and got to work!
I started off by cutting down my brown cupcake liners to ¾” tall. That way they’d be about the same size as Reese’s cups. I placed them in the wells of the muffin pan and then started on the filling. For the filling you can use any peanut butter you’d like- natural, creamy, chunky etc. I chose a natural cream peanut butter made by Skippy. You can use Reese’s as well… they both taste pretty similar. Then I added powdered sugar to it (which helped thicken and sweeten it), vanilla, salt and finely ground graham cracker crumbs. If that last ingredient sounded out of place, well, it sort of is. The reason for adding graham cracker crumbs is to help absorb added moisture which creates a denser filling. You’ll definitely want to make sure that they are as fine as possible… otherwise you’ll have a crunchy filling. I recommend using a food processor or a heavy rolling pin for the job- just remember there’s no such thing as too fine! Once you’ve got the mixture together, place it in the refrigerator or freezer to firm things up while you melt the chocolate.To create the chocolate coating you need a double boiler or a saucepan with a bowl placed over it. The combination of milk and semi-sweet chocolate is absolutely perfect. I’d stick with the amount written in the recipe for the best results. Melt the chocolate until it’s smooth. Brush the warm chocolate on the bottoms of the liners and up the sides. Roll out the filling, flatten and place inside. Cover with remaining chocolate and refrigerate for 2 hours. You can check at the one hour mark to see if the bottoms are set, but I noticed that mine needed a bit more time. We ate ours straight out of the fridge and even tossed a few in the freezer- they were amazing!!! Such a fun little treat using ingredients that you probably already have in your pantry! Who knew making your own peanut butter cups was so easy?!
- 1½ c. milk chocolate chips
- ½ c. semi-sweet chocolate chips
- ½ c. powdered sugar
- 2 tbsp. graham cracker crumbs, finely ground
- ¾ c. creamy peanut butter
- ¼ tsp. salt
- ¼ tsp. vanilla extract
- Cut 12 cupcake liners down to ¾" thick. Line one cupcake/muffin tin with liners, set aside.
- In a small mixing bowl combine powdered sugar, graham cracker crumbs, peanut butter, salt and vanilla extract. Using a spatula mix ingredients until combined. Place in the freezer to chill while preparing the chocolate.
- Using a double boiler on the stovetop, (or a saucepan with a bowl set over it) add water and set over low heat. Pour chocolate in and stir continuously until the chocolate has melted. Remove from stove and using a pastry brush, spoon or your fingers, cover the bottom of the cupcake liners. You'll want a pretty good amount because generally the bottom has the most chocolate.
- Remove the peanut butter filling from the freezer and roll into quarter size balls. If the filling is tacky use a little bit of powdered sugar to help you flatten them. Place the flattened balls into each cupcake liner. Pour remaining chocolate around the sides and over the top. To create an even top gently shake the pan on a flat surface or tap.
- Place the tin into the refrigerator to chill for 2 hours or until the bottoms of the cups are set. Eat cold or bring to room temperature.
-Peanut butter cups are best kept in the refrigerator, especially if your kitchen is warm.