I spent my Friday night making homemade peanut butter cups – ya better believe it!
Ever since my dear friend Shannon made Alicia Silverstone’s vegan (and g-free) version for me a few months ago, I haven’t been able to get them off my mind. However, usually when I’ve found time to make a batch, I’ve emptied another chocolate chip bag, scraped the PB jar clean, and have munched through another box of crispy cinnamon grahams. Though yesterday, I realized I had all 3 ingredients in stock – score!
Dark Chocolate [Cinnamon} PB Cups
recipe inspiration a la The Kind Diet.
4T unsalted butter
3/4 c. creamy peanut butter – I used Maranatha salted + roasted
3/4 c. graham cracker crumbs – I used TJ’s Old Fashioned Cinnamon Grahams
1 c. dark chocolate chips – I used Ghirardelli 60%
Line a 12-cup muffin tin with paper liners. Set aside.
Melt the butter in a small saucepan over medium heat. Stir in peanut butter and graham cracker crumbs – mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups. Set in freezer for ~10 minutes.
Meanwhile, melt chocolate chips in the microwave, stirring every 30 seconds until just melted. Spoon the chocolate evenly over the peanut butter mixture. Place in the refrigerator [or freezer] to set.
Makes 1 dozen.
Nuts + Chocolate. You can’t go wrong.
The Chocolate Addict on the run