I got a recipe similar to this from my aunt in a little book she put together for me for my wedding. I altered it a bit to make it a smaller batch, but I love the texture and flavor of these peanut butter cups.
What You Need:
1- 12 oz. bag chocolate chips (I recommend milk chocolate.)
1/2 cup butter
1 cup peanut butter (I prefer crunchy, but whatever you like.)
1 package of graham crackers, crushed (1/3 of a standard box of graham crackers.)
1 cup powdered sugar
Yield: About 3 dozen mini cupcakes, 2-3 of the mini foil pie pans.
These are really easy to make, although, I didn't bother to temper the chocolate. If you wanted to do that, the easy factor would probably go down considerably.
*Note: You could really easily here use Chocolate Candy Melts or chocolate-flavored almond bark. That would eliminate the need to temper the chocolate.
Be careful that you keep the chocolate relatively thick. You don't want to see the paper liners at all through the chocolate. If you do, it can be harder to get them out of the paper.
Put the pan into the refrigerator to set.
Crush one package of graham crackers (not the entire box! Just one of the "sleeves" of crackers.) Set aside.
Be careful not to put too much chocolate on the top. I think if the chocolate is too thick it kind of overwhelms the peanut butter flavor. This is also why I'd prefer milk chocolate. I think the dark chocolate of the Ghirardhelli chips (that I usually love) is a little too much for these peanut butter cups.
Keep them in the refrigerator or they will get a little mushy because they're not tempered.
Click the Links Below to See:
Homemade Peanut Butter Cup Brownies
Special K Bars (More Chocolate-Peanut Butter Yumminess)
How to Temper Chocolate Tutorial
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