You would think after Christmas I would be done with sweets, but actually I can’t stop making them. I don’t even really like sweets.
That was a big fat lie.
I love them.
I found these peanut butter cups on Pinterest and decided they would make a fun Valentine’s treat. The recipe I used was from Design Sponge. The only thing I did differently was make them ‘mini’ peanut butter cups instead muffin sized. Trust me they are rich enough as mini ones!
They are very easy. Line a mini muffin pan with paper liners.
Then find a sister to help you coat the sides and bottom of the melted chocolate. This my other cute sister, Laura. She and I are the ones that don’t sew like our other sister Em and our momma. She is the sister that eats healthy and works out all the time. I know her weak points though and these nuggets of heaven are one of them.
Once the liners are coated with chocolate put them in the fridge for 20 minutes. In a mixing bowl, combine the peanut butter, crushed graham crackers, powdered sugar and salt. Stir with a spoon until well combined. Then divide the peanut-butter mixture into 24 even amounts. (I used a small pampered chef scooper and measured them all out on a cutting board to make sure I had them evenly divided.) Put one mound into each paper liner. Tap down each mound with your fingertips to “nest” it into the chocolate bottom.
Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of the melted chocolate. Use the back of a teaspoon to smooth out the tops. Clearly mine are not perfect. But does it matter? :) Place the muffin pan in the refrigerator.
Your cups should be done within an hour.
Not sure my sis and I waited that long. Let’s pretend we did.
They are so good. My husband couldn’t stop eating them either.
I created these cute tags if you choose to give them out. Wrap a couple of mini cups in cellophane, tie it with a ribbon and add the tag.
*Side note: The paper liners clung to the chocolate so that you couldn’t really see the cute paper. My smart sis told me to just put a new one under it. I put a little tape on the bottom and stuck it on. You really only need to do this if you plan to dress them up all cute like this. Otherwise devour with gusto-who cares about the cuteness.
To download the tags click here or scroll down and click on picture below.
- 3 cups chocolate (I used semi-sweet chocolate chips but use whatever!)
- 1 cup peanut butter
- 1/2 cup powdered sugar, sifted
- 1/4 cup graham crackers, crushed
- 1 teaspoon sea salt
1. Line a muffin pan with 24 mini paper liners. Set aside.
2. Melt 1 1/2 cups of the chocolate in a double boiler or do like I did and use the microwave, melting the chocolate in short bursts (30 seconds at a time.
3. Using the back of a spoon or a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.
4. Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.
5. In a mixing bowl, combine the peanut butter, crushed graham crackers, powdered sugar and salt. Stir with a spoon until well combined.
6. Add the remaining 1 1/2 cups of chocolate and melt in microwave. Or if using the double boiler return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high.
7. Meanwhile, divide peanut-butter mixture into 24 even amounts. (I used a small pampered chef scooper and measured them all out on a cutting board to make sure I had them evenly divided.)
8. Remove the muffin pan from the refrigerator. Put one mound into each paper liner. Tap down each mound with your fingertips to “nest” it into the chocolate bottom.
9. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of the melted chocolate.
10. Use the back of a teaspoon to smooth out the tops (alternately, use the spoon to make a swirl atop each cup).
11. Place the muffin pan in the refrigerator. Within one hour, your cups should be set, depending how cold your fridge runs.
Click on the picture below to download and print the tags.
Linking up with … Whipperberry