Make your own peanut butter cups

I warn you now – this is not for the peanut-allergic. I’m sorry!

If you love peanuts, though, this is the right blog post for you. I’ve got a recipe and step-by-step instructions for you to make your own homemade peanut butter cups (PBCs).

I started with, then adapted, this recipe. The good thing is that this type of recipe, or rather this type of treat, is really flexible. You can play around with the ingredients to get something you’ll really enjoy. Here’s how I adapted the base recipe:

  • 2 cups milk chocolate
  • 2 tablespoons shortening
  • 1/2 cup butter
  • 2/3 cup peanut butter
  • 1/4 cup icing sugar
  • 2/3 cup graham cracker crumbs
For the chocolate I used bricks, rather than chips, of milk chocolate that you can find at any grocery store. I also used unsalted, unsweetened peanut butter, mainly because that’s what I had on hand. You can, of course, use any kind you like.
  1. Put a muffin tin with liners (I use silicone liners, so they can be reused) into the freezer 10 minutes before you start preparing the PBCs. This will make lining the cups with chocolate much easier.
  2. Melt the chocolate and shortening together on the stove in a bowl placed in a saucepan with about 1/2 inch of water in the bottom. This helps to prevent the chocolate from burning.
  3. In a second pan and bowl, melt the peanut butter and butter together. Make sure to keep stove temperatures low when melting.
  4. While the above items are melting, mash up your graham crackers if you didn’t get ones pre-crumbled.
  5. Once the peanut butter-butter mixture has melted, add the graham cracker crumbs and icing sugar. Stir until well combined.
  6. Take the muffin tin out from the freezer and with a brush line the liners with a thin layer of chocolate. Return to the freezer for a few minutes once all are lined. You can line the liners with chocolate a second time, if you fancy.
  7. Take the muffin tin out again and put some of the peanut-butter-sugar-graham mixture into each chocolate-lined cup, leaving room for a layer of chocolate on top. Return to the freezer.
  8. Once all is frozen, you can remove the muffin tin again to add the top, covering layer of melted chocolate. Again, return the tin to the freezer to make sure everything hardens up.
While I’ve written out a lot of steps, this recipe is really very simple and straight-forward. The PBCs can be kept in the freezer for several days, making for an elongated summer treat! Seriously delicious and I have a feeling it would be awesome with a scoop of vanilla ice cream! I hope you try this recipe, make it your own and enjoy!

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  1. Peanut butter cookies – great for fall or any time, really « - September 15, 2011

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