Peanut butter and chocolate are a match made in heaven. And
sure, the delish cups that come in orange wrappers are scrumptious. But you
haven’t reached PB&C nirvana until you’ve had a homemade peanut butter cup.
Buckle your seatbelts, babes, ‘cause the taste sensation is out of this world.
To make these delightful bites, you can use whatever
combination of chocolate and peanut butter (or other filling, like marshmallow
fluff) you prefer. I used two cups of semi-sweet chocolate chips plus 6 oz of
2 ½ cups of chocolate (that’s a bag and a half of chocolate
chips or 18 oz of bar chocolate)
1 cup peanut butter (I used an all-natural peanut butter I found in my local grocery store, but you can use whatever brand you like)
¼ cup crushed crackers (Graham crackers, rice crackers, even
rice Chex cereal works just fine. Use whatever you have on hand.)
1. Put all of the chocolate into a heatproof bowl and set
over a pot of boiling water. Stir occasionally as it melts.
2. Line a mini-muffin pan with paper liners.
3. When the chocolate is entirely melted and smooth, use the
back of a spoon to completely coat the inside of each paper liner. For more
chocolate with every bite, make the coat thicker or add an extra dollop of
chocolate to the bottom of the cup. Place pan in the refrigerator for about 20
minutes to allow the chocolate to set.
4. In the meantime, use a rolling pin to crush your crackers
(in a sealed baggie!) or a food processor. You want them to be finely ground.
In a small bowl, mix the peanut butter with the crackers. When everything is
thoroughly combined, set equal-sized dollops onto wax paper or a cutting
board. You’ll want one dollop for every paper liner you have to fill.
5. Take the muffin pan out of the refrigerator. As you set a
dollop of the peanut butter mixture into each liner, re-melt the chocolate using
your double boiler set-up. Use your fingers or a spoon to smush the peanut
butter down into the cup.
6. Use a spoon to cover the top of each cup with chocolate.
You can smooth out the top or use the spoon to make little flourish, as shown
in the photo above.
7. Put the muffin pan back in the refrigerator for 40
minutes to an hour, or until the cups have set. When they're ready to go, they will be firm to the touch and the chocolate will be hard.
8. Store your peanut butter cups in the refrigerator. You’ll
want to let them sit out for about 15 minutes before eating them. Enjoy!
These babies can totally be adjusted depending on your
preference or allergies. To make them gluten free, double-check your peanut
butter and chocolate choices and use rice crackers or rice cereal instead of
graham crackers. Allergic to nuts? Use a different filling. Prefer white
chocolate? Use that instead of milk or dark (but be forewarned: It is more
difficult to melt smoothly).