Reese’s peanut butter cups are possibly the greatest thing known to mankind, but paying for them and then only getting two?? (We don’t even need to mention how quickly they go…) We figured we’d try our hand at making themselves, and these babies do not disappoint!
With two obvious and two not-so-obvious ingredients, we got the show on the road and easily whipped up a batch of delicious peanut butter cups…now – for better or for worse – we can have as many as we like!
Reese's Peanut Butter Cups
20 minutes active; 1-2 hours inactive to prepare serves 12-16
- 3/4 cup graham crackers, crushed
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, melted
- 1 cup creamy peanut butter, melted
- 2 cups dark or semi-sweet chocolate chips, melted
- In a large bowl, combine crushed graham crackers (they should be the consistency of sand) and powdered sugar. Stir together until incorporated.
- Mix in melted butter and peanut butter and stir until mixture is smooth and fully mixed. Set aside.
- Line a standard muffin tin with paper liners and fill each liner with 1/2-3/4 tablespoon melted chocolate, brushing up the sides so the peanut butter filling stays enclosed.
- Drop 1/2 tablespoon peanut butter mixture into each cup, then top with remaining chocolate.
- Refrigerate or freeze peanut butter cups until chocolate is hardened and set. 1-2 hours.
- Remove from fridge and enjoy!