I saw a recipe in the most recent All You for Peanut Butter cups and I wanted to give it a try. I am a total sucker for the name brand variety so I thought I could always have them on the ready (like I need that) when I was in the mood for one. Well, I didn’t have all of the ingredients on hand, but I was able to do some tweaking and the result… Fabulous!! They are easy to make and taste super yummy. You can blame me for the extra pounds later – I’m off to eat one more!
- 1 - 12 oz package semi-sweet chocolate chips
- 2 full graham cracker sheets, crushed (or about 1/3 cup graham cracker crumbs)
- 1/2 cup peanut butter
- 3 tablespoons light corn syrup
- 16 mini muffin liners
- Melt chocolate chips in a double boiler. (*If you don't have a double boiler, just use a small to medium sized saucepan with a larger metal mixing bowl on top. Fill the saucepan with just enough water to sit below the bottom of the mixing bowl.)
- Place 16 mini muffin liners in mini muffin pan.
- Drop about 1 teaspoon of melted chocolate into each muffin liner. Spread the chocolate around and up the sides a bit.
- In a small mixing bowl, combine peanut butter, graham cracker crumbs, and corn syrup. This will be quite stiff.
- Form small balls (about 1 teaspoon full) from the peanut butter mixture. Flatten the ball slightly and set gently in the melted chocolate in the muffin liners.
- Add another teaspoon or so of chocolate in each muffin liner, covering the peanut butter and sides.
- Let chill in the fridge for about an hour or the freezer for 15 minutes.
- Just a note - these are very 'melty' but oh so yummy. Enjoy!