Peanut butter & chocolate—what a combination! I love it—you love it—our children love it so give them and yourself a special treat by making your own mini peanut butter cups at home. Save money making these DIY goodies over buying the pricy treats at the store!
There are several steps for this recipe since the peanut butter mixture and the chocolate need to be refrigerated in between steps. However, it is so worth it!
- 2 whole graham crackers
- ¼ tsp. salt
- ½ cup creamy red. fat peanut butter
- 2 tbsp. honey
- 12 oz. semisweet chocolate chips
- Line a 24 cup mini muffin pan with paper liners.
- Pulse graham crackers and salt in a food processor until finely ground.
- Transfer to a small bowl, stir in peanut butter and honey and chill in refrigerator for 10-15 minutes.
- Line a small cookie sheet with wax paper.
- Divide and roll the peanut butter mixture into 24 small balls (approximately ½ tbsp. each), place on cookie sheet and flatten slightly into a disk shape. Chill disks for at least 1 hour.
- Meanwhile melt 12 oz. chocolate chips in microwave with ½ tbsp. Crisco until smooth (approximately 30-45 seconds). Remove and cool slightly.
- Spoon approximately ½- ¾ tsp. of melted chocolate into each lined cup. Spread so chocolate covers bottom and ½ way up the sides of each cup. (Set remaining chocolate aside and keep at room temperature)
- Chill chocolate cups until hardened (approximately 30 minutes).
- Once both items are chilled, press 1 peanut butter disk into each chocolate lined cup; spoon additional melted chocolate on top of each until it reaches the top of each paper liner.
- Chill until hardened (approximately 1 additional hour) and store in refrigerator until ready to serve.
- Yields 24 mini peanut butter cups.
- Serve & enjoy!
This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello