My husband and I have differing opinions on a lot of things. He’s likes numbers, I like words. He’d go boogie boarding, I’d read on the beach. He’d pick a pastry, I’d pick gummi worms. But we do agree on a few things. Peanut butter and chocolate.
When I found this recipe on Design*Sponge I knew I had a winner! And boy, was I right!
Are you drooling yet? There’s only one left in our fridge, and Moose has promised it to a guy at his work. It’s probably for the best (at least for my caloric intake!)
Also, I didn’t have graham crackers, so I used crushed animal crackers instead.
Chocolate-Covered Peanut-Butter Cups
Yields 12 cups
- 3 cups chocolate*
- 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 12 paper liners. Set aside.
2. Melt 1 1/2 cups of the chocolate in a double boiler.
3. Using the back of a spoon 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. Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining 1 1/2 cups of chocolate and melt.
7. Meanwhile, spoon the PB mixture into the chocolate cups.
8. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.