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Peanut Butter Cups Recipe

Peanut Butter Cups Recipe
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Serving : 20
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Prepare the ingredients before making Peanut Butter Cups in your home. Then, follow these steps below to serve Peanut Butter Cups for your family or friends.

Ingredients: Peanut Butter Cups

  • 300 grams Milk chocolate
  • 180 grams Peanut butter (unsalted)
  • 50 grams Graham crackers (whole wheat)
  • 50 grams Powdered sugar

How to Make Peanut Butter Cups

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Peanut Butter Cups in your home by yourself.

    Step 1
  • Crush the chocolate into small pieces.
  • Step 2
  • Put 1/2 the amount of chocolate into a heat-resistant bowl, then melt in a microwave. Keep a close watch, mixing every few seconds, to make sure it doesn't burn. You can also use a double boiler.
  • Step 3
  • Fill each paper cup with about 1 tablespoon, and use the back of a spoon to spread it along the inside edges.
  • Step 4
  • Set the cups on a platter, then chill in the refrigerator until the chocolate hardens to make the chocolate cups. (About 1 hour.)
  • Step 5
  • Using a food mill, crush graham crackers into a powder, or put the crackers in a sturdy plastic bag and crush with a rolling pin or an empty bottle.
  • Step 6
  • Put the peanut butter into a heat-resistant bowl and microwave for a few seconds until soft. Be careful not to heat it for too long or it will get runny.
  • Step 7
  • Add the powdered sugar and crackers and mix well. If using unsalted peanut butter, add a pinch of salt.
  • Step 8
  • Put a spoonful of peanut butter into each chocolate cup. Leave enough room at the top to seal with chocolate.
  • Step 9
  • Return the platter to the refrigerator to chill until the peanut butter hardens. It doesn't have to be brittle, when it looks like the peanut butter has set, it's done.
  • Step 10
  • Melt the remaining 1/2 of the chocolate and cover each cup. Use the back of a spoon to evenly spread the chocolate, taking care not to leave gaps.
  • Step 11
  • Chill in the refrigerator again to harden. Leave for at least one hour, or overnight if possible, to let the flavor of the peanut butter insides blend.
  • Step 12
  • Peel the paper off carefully to keep the shape of the corrugated sides intact, then they're done! Enjoy the nice combination of chocolate and peanut butter!
  • Step 13
  • When I don't have enough chocolate, I use a type that melts easily. Reese's uses milk chocolate, so that's the basic recipe, but feel free to use bitter chocolate.
  • Step 14
  • I use Skippy Creamy Peanut Butter. It's essential to use salted peanut butter. Use the crunchy type, if you like.
  • Step 15
  • If you don't have graham (whole wheat) crackers, you can use Bran crackers that have wheat germ. I recommend plain.
  • Step 16
  • The powdered sugar gives a silky texture. You can also transform granulated sugar into powdered sugar by processing it in a food mill!
  • Step 17
  • Variation: I melted white chocolate into the leftover 1/2 batch of chocolate and decorated the tops with different colored chocolate.
  • Step 18
  • If you prefer, you can reduce the amount of peanut butter from 250 g to 180 g. You can also reduce the amount of graham crackers and sugar each from 60 g to 50 g.
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