The marriage of peanut butter and chocolate is a match made in heaven, so you’ll know what we mean when we say these treats are little bites of bliss.
MAKES: 36 peanut butter cups
PREP TIME: 30 minutes
COOKING TIME: about 5 minutes
SETTING TIME: 1 hour
CHILLING TIME: about 1 hour
INGREDIENTS:
- ½ cup smooth peanut butter
- ¼ cup graham cracker crumbs
- ¼ cup brick-style cream cheese, at room temperature
- 3 Tbsp icing sugar
- 1 Tbsp vanilla extract
- 8 oz dark chocolate, finely chopped
INSTRUCTIONS:
- In a medium bowl, stir together the peanut butter, graham cracker crumbs, cream cheese, icing sugar and vanilla extract until well combined and smooth. Set aside.
- In a heatproof bowl set over a saucepan of gently simmering water, melt the chocolate until smooth. Remove from the heat.
- Line the walls of a mini muffin pan with paper liners, if you have one. Otherwise, arrange 36 mini paper liners on a large baking sheet.
- Spoon about 2 teaspoonfuls of the melted chocolate into the bottom of each paper liner, tilting them so the chocolate coats three quarters of the way up the sides. Let stand until the chocolate has almost set.
- Spoon about 1 teaspoonful of the peanut-butter mixture into the centre of each chocolate-filled paper liner. Pour a thick layer of melted chocolate over the peanut butter mixture so the edges of the two layers of chocolate match up and seal in the filling.
- Chill the cups in the fridge until set, about 1 hour. Peel the paper liners away from the cups before serving. (The cups can be refrigerated in an airtight container for up to 1 week.)
