Ben and Mary Polly were all over this project! They both jumped in and helped, which was good, because we quadrupled the recipe which made for a lot of scooping. I have adjusted the recipe below to make 2 dozen, which is half the amount we made. The original recipe yielded only 12 which just is not enough.
The process was a little messy, so there was definitely some licking involved.
The end result was a big hit. They are just as good as I imagined they would be.
A rich, creamy little bite of heavenly.
Make them. You’ll see!
Homemade Chocolate Peanut Butter Cups
loosely adapted from All You Magazine
4 full sheets graham crackers
1 cup peanut butter
2 tablespoons butter, at room temperature
1 cup powdered sugar
4 cups (24 ounces) semisweet chocolate chips
Process crackers in a food processor until ground (or you can use a blender).
Add peanut butter, butter and powdered sugar to cracker crumbs. Mix and then chill mixture.
Melt chocolate (I used a double boiler) until smooth.
Spoon 1 teaspoon chocolate into 24 mini muffin cups. (I used ones that stand free but you can also use a mini muffin pan filled with liners.)
Spread chocolate over bottoms and halfway up the sides of the paper.
Chill until hardened. (about 20 minutes)
Scoop 1-2 teaspoons peanut butter mixture into cups.
Spread 1 tablespoon chocolate on top of cups.
Chill until hardened. (20-30 minutes)
Store in refrigerator until ready to serve.