Peanut Butter Cups

Milk chocolate and peanut butter is one of my favourite combinations!

I didn’t have parchment muffin liners, so instead I used a silicone muffin pan. It’s a jumbo size pan, so I made 6 instead of 12 peanut butter cups.

I found that there was too much filling in the original recipe, so next time I would cut the filling part of the recipe in half. I’ve written the recipe up with the reduced measurements for the filling.

Above: Spread the chocolate on the bottom of the muffin pan, and up the sides a little.

Above: Does yours look like this? Don't give up! 

Above: See, it came together. I told you it would.

Above: They popped right out of that silicone pan.

Above: Here you see the filling placed on top of the first layer of chocolate.

Peanut Butter Cups
Original recipe by Betcha Can’t Eat Just One
Makes 6 jumbo PB cups or 12 smaller ones

Ingredients

• 1 ½ cups chopped chocolate (I used milk chocolate chips) 
• 1/2 cup creamy peanut butter
• ½ cup powdered sugar
• 1 tablespoon graham cracker crumbs
• pinch of salt

Directions

1. In a microwave safe bowl, heat the chocolate chips with 2 tablespoons of the peanut butter for about 1 minute. Stir until smooth.
2. Place about 2 tablespoons of melted chocolate mixture into each of the silicone muffin cups and spread it around the bottom and up the sides a bit. Place this into the freezer while you prepare the filling.
3. Mix the rest of the peanut butter, sugar, graham crackers crumbs and salt in a bowl. I had to get in there with my hands after awhile and it came together much easier.
4. Remove the muffin cups from the freezer and divide the filling among them. Press it down to even it out but leave a little space around the edges.
5. Pour more chocolate over the tops and spread it until it reaches the edges. Place this back in the freezer for just a few minutes until the chocolate hardens.
6. They should pop right out of the pan.
7. That’s it, now you can eat it! Easy right?!