Peanut Butter Cups
I previously made homemade mini peanut butter cups, but I filled them with regular peanut butter, which while delicious, isn’t exactly like the Reese’s peanut butter cups of my childhood.
Recently I came across a recipe for Reese’s peanut butter bars on My Baker Lady.
Rather than make bars, I decided to make mini cups again. A little more time consuming, but super cute.
The paste looked like the Reese’s one, though it didn’t taste the same. It was similar but not exact. We had such a heat wave when I tried to unwrap these and photograph them. They were melting like crazy! On a normal day though, these stay pretty sturdy, though it’s best to keep them in the fridge until they are ready to be eaten.
The original recipe makes a chocolate peanut butter ganache, but I used a hard chocolate shell instead since I was making them into chocolate candy cups.
Mini Peanut Butter Cups
16 oz chocolate chips of your choice (I used semisweet, but you can use milk chocolate or bittersweet chocolate)
1/2 cup butter melted
1 cup graham cracker crumbs (grind them in a food processor)
1 cup confectioners’ sugar
1 cup peanut butter
1. In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and peanut butter until well blended.
2. Line mini muffin pan with candy liners. Put chocolate chips into a microwave safe bowl and microwave for about 60 seconds. Mix with large wooden spoon. Microwave again for 30 seconds. Stir again. if chocolate is not yet completely melted and smooth, repeat at 30 second intervals.
3. Take a small spoon and scoop some melted chocolate into the bottom of each cupcake liner so that it completely lines the bottom (you want it thick enough to hold in the filling but not too thick so that you don't have room for filling the cups). Take the back of the spoon and dip into chocolate and line the inner sides of the cupcake liners with chocolate as well. Repeat with all cupcake liners. Once the inside of the cupcake liners has been completely coated with chocolate, put in the refrigerator to harden, for about 20 minutes.
4. Remove liners from fridge after the chocolate has hardened. Take a small spoonful of peanut butter mixture and place into each chocolate cup. Take a spoonful of the remaining melted chocolate and pour on top of peanut butter filling until you can no longer see the peanut butter. Repeat with remaining cups. To smooth and level out the tops of the chocolate cups, tap the bottom of the muffin pan against hard surface (like the counter) which will settle the chocolate. Place cups in fridge for another 20 minutes until chocolate is hardened. Serve straight out of fridge. Keep remaining in refrigerator or freezer.
Did you make this recipe?
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