Homemade Peanut Butter Cups

This surprisingly simple recipe is sure to impress anyone lucky enough to taste the results – if you don’t hoard all of these peanut butter cups for yourself! They’re the perfect little dose of nostalgia without the unfortunate toothache when you discover your favorite childhood candy is now way too sweet (for better or for worse, I just can’t handle the sweetness of most commercial candy anymore). Of course, you can make these exactly as sweet as you like by adjusting the amount of sugar in the filling and using your favorite chocolate. Because there are only a few ingredients here, you’ll want to make sure you’re using high quality chocolate and peanut butter (look for one where the ingredients are just peanuts and salt).

Homemade Peanut Butter Cups (adapted from Pete Bakes!)
Yield: 12 peanut butter cups

Ingredients:

• 12 ounces chocolate*
• 1/3 cup creamy peanut butter**
• 1/4 cup powdered sugar
• 1/4 cup crushed graham crackers***

*Use milk chocolate for a more traditional flavor or dark chocolate (my preference) for a richer taste.
**If your peanut butter is unsalted, you’ll want to also add in a pinch or two of kosher salt.
***You can omit these for a smoother filling (you’ll need to use a little more peanut butter and sugar to have enough filling for all the cups), but I like the slight crunch they add.

Method:

1. In a double boiler, melt 12 ounces chocolate. Using a pastry brush, coat the bottom and sides of 12 mini cupcake liners, making sure to create a thick layer of chocolate.
2. Transfer the chocolate-coated cupcake liners to the freezer for 10 minutes or until completely firm.
3. Meanwhile, combine 1/3 cup creamy peanut butter, 1/4 cup powdered sugar, and 1/4 cup crushed graham crackers; mix thoroughly.
4. Remove the chocolate bases from the freezer, and spoon approximately 1 Tbsp of the peanut butter mixture into each one, pressing down to spread.
5. Spoon more melted chocolate on top of the peanut butter mixture, covering it completely.
6. Return the peanut butter cups to the freezer for 15 minutes or until the chocolate is firm. Store in the refrigerator; serve cold or at room temperature.