Ingredients:
3/4 cup graham cracker crumbs
1 cup powdered sugar
6 Tbl. butter
9 oz peanut butter, either creamy or crunchy is fine
12 oz. chocolate chips, you may want to keep a little extra on hand just in case
4 Tbl. butter
Instructions:
In a medium-sized bowl, combine graham cracker crumbs and powdered sugar until well blended, set aside. In a microwave-safe measuring cup, heat 6 Tbl. butter and peanut butter together in microwave in 15 second increments (stirring each time) until chocolate is melted. Place cupcake liners in cupcake tin (mini or regular sized). Using a paint brush, "paint" each cupcake liner with the melted chocolate. Be sure to evenly coat the bottom and half way up each cup, if using mini cupcake liners, and paint about 1/3 of the way up on full-sized cupcake liners. (You don't need it super thick, just enough so you don't see any of the liner underneath.) Place in the refrigerator to cool for 5 minutes, or until chocolate hardens. Press 1 tsp of graham cracker mixture into each mini cup, 1 Tbl. for regular sized cups.. Make sure the top is somewhat flat and that you don't go above where you "painted" the chocolate on the cup. Add chocolate chips to the remaining melted chocolate and melt together with 4 Tbl. butter, stirring every 15 seconds. Spoon a little chocolate over each peanut butter cup until the peanut butter filling is completely covered. (You want the top to loo completely flat.) Place in the refrigerator until the chocolate hardens, then serve.
3/4 cup graham cracker crumbs
1 cup powdered sugar
6 Tbl. butter
9 oz peanut butter, either creamy or crunchy is fine
12 oz. chocolate chips, you may want to keep a little extra on hand just in case
4 Tbl. butter
Instructions:
In a medium-sized bowl, combine graham cracker crumbs and powdered sugar until well blended, set aside. In a microwave-safe measuring cup, heat 6 Tbl. butter and peanut butter together in microwave in 15 second increments (stirring each time) until chocolate is melted. Place cupcake liners in cupcake tin (mini or regular sized). Using a paint brush, "paint" each cupcake liner with the melted chocolate. Be sure to evenly coat the bottom and half way up each cup, if using mini cupcake liners, and paint about 1/3 of the way up on full-sized cupcake liners. (You don't need it super thick, just enough so you don't see any of the liner underneath.) Place in the refrigerator to cool for 5 minutes, or until chocolate hardens. Press 1 tsp of graham cracker mixture into each mini cup, 1 Tbl. for regular sized cups.. Make sure the top is somewhat flat and that you don't go above where you "painted" the chocolate on the cup. Add chocolate chips to the remaining melted chocolate and melt together with 4 Tbl. butter, stirring every 15 seconds. Spoon a little chocolate over each peanut butter cup until the peanut butter filling is completely covered. (You want the top to loo completely flat.) Place in the refrigerator until the chocolate hardens, then serve.
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