Classes have ended, tests are corrected and grades are turned in. This calls for a celebration, and what better way to celebrate than with chocolate and peanut butter? (I couldn’t think of one either.)
Homemade Peanut Butter Cups
Reece’s Peanut Butter Cups have always been a favorite candy of mine. When you have creamy peanut butter surrounded by milk chocolate all wrapped up in that famous orange package, it just can’t be beat. I always eat around the crinkle edges first, saving the peanut buttery center for last. The only problem is that after the two are gone, I still want more :-). This is where my recipe comes in.
I was browsing through allrecipes.com the other day and I came across a recipe for homemade peanut butter cups that I couldn’t pass up. Though they are a bit time consuming, these tasty treats are super easy to make and well worth the effort, I promise. You can make them in either a mini or standard sized muffin pan; I elected to use the standard size tins because I prefer a greater peanut butter to chocolate ratio. MMM MMM MMM.
I have adapted the recipe only slightly by using creamy peanut butter rather than crunchy. I hope to try it with white chocolate next… I will let you know how it turns out!
Do you have an all time favorite candy? Do you prefer chocolate candies over sugary/fruity varieties? Let me know below!
Homemade Peanut Butter Cups
Yield: 10 – 12 large or 24 – 30 small peanut butter cups
Ingredients:
- 2 cups milk chocolate chips
- 2 tablespoons shortening
- 1/2 cup butter
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 2/3 cup graham cracker crumbs
- Paper muffin cups (mini or regular depending on which option you choose to make)
Directions:
- Line your muffin tin with paper cups.
- In a medium saucepan combine butter and peanut butter. Cook over medium heat, stirring occasionally, until melted.
- Stir powdered sugar and graham cracker crumbs into peanut butter mixture.
- Set aside to cool.
- Meanwhile, in a microwave safe bowl microwave 1 tablespoon of shortening with 1 cup of milk chocolate chips for 30 seconds. Stir mixture and microwave an additional 30
seconds. Stir well. Continue this process until chocolate is completely melted
and smooth. (Be careful not to over cook or your chocolate will burn.) - Using a clean paintbrush or spoon, paint a thin layer of chocolate covering the entire bottom and 3/4 up the sides of the muffin cups.
- Repeat with all cups and put in the freezer or refrigerator to cool completely.
- Once cups are cool, fill each one with the peanut butter mixture and spread/flatten to cover the entire cup. (Mixture will be slightly thick)
- Repeat step five with remaining chocolate and shortening.
- Spoon a thin layer of melted chocolate over each peanut butter cup so that they are fully covered and (relatively) flat.
- Freeze peanut butter cups until firm and then carefully peel off paper cups. (You may also leave them in the paper cups, if desired.)
- Store in the refrigerator or enjoy immediately 🙂
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