No, these delicious little peanut butter cups won’t actually cost you $850 to make…but let me explain. You see, I made these for my husband for last Valentine’s Day because he loves Reese’s Peanut Butter Cups. I left them in the freezer for 3 days after I made them to store until I gave them to him. Well, they weren’t quite defrosted enough when we had them on Valentine’s Day and, silly me, I broke a tooth foolishly trying to bite into one. A tooth, I found out later, would cost $850 to fix. Thus, $850 peanut butter cups. Sad, but true.
This recipe is adapted from pete bakes! blog. The real secret is to add the graham crackers to the peanut butter mixture because it really adds a nice texture.
They really are quite tasty, especially broken up and put atop vanilla ice cream (but, hey, what ISN’T good like that?). Just be sure they are thoroughly thawed before you bite into them or it’ll cost ya!
- 12 oz bittersweet chocolate (60-70% cocoa)
- ⅓ cup creamy peanut butter
- ¼ cup confectioners’ sugar
- ¼ cup crushed graham crackers
- In a bowl, mix together the peanut butter, confectioners’ sugar and graham crackers. set aside.
- In a double boiler, carefully melt the chocolate (set a metal bowl on top of a saucepan with boiling water).
- Using a pastry brush, brush the melted chocolate on the bottom and sides of mini cupcake liners. it’s helpful to stack some the liners together to give more support. When in doubt, add more chocolate, since this will be the base for your candy. Place the cupcake liners on a plate or in a cupcake tin and place in the freezer for 10 minutes.
- Remove the liners from the freezer and place about 2-3 teaspoons of the peanut butter mixture in each cup. Press down a bit with a spoon to spread. Spoon more melted chocolate on top of each cup.
- Place the peanut butter cups back in the freezer for another 15 minutes to set. Eat cold or let warm to room temperature before serving.