Homemade Peanut Butter Cups
This is one of those recipes I thought I’d never need because you know Reese’s are good, why make my own Homemade Peanut Butter Cups? Why make my own? Because these are so much BETTER than Reese’s ever thought of being. They are great but a little messy which my kids like, so we’re OK with that.
And by better I mean they have 5 ingredients not: Milk chocolate, peanuts, sugar, dextrose, cocoa butter, chocolate, nonfat milk, milk fat & contains 2% or less of partially hydrogenated vegetable oil (palm kernel and palm oil), salt, wheat flour, cornstarch, vegetable oil (cocoa butter, palm, palm kernel, shea, sunflower and/or safflower oil), whey, TBHQ(WHAT THE HELL IS THIS?? ahhh preservative), soy lecithin, leavening (sodium bicarbonate & sodium aluminium phosphate), vanillin.
Vanillin sounds like a vanilla villain. I betcha they don’t even use real vanillin most chocolatiers use synthetic these days. Real vanillin is expensive and hard to come by and the demand far exceeds the supply.
- 1 cup peanut butter
- 1/4 cup Sugar
- 2 TBSP coconut oil, divided-butter works fine
- 10 in whole graham crackers, whirled to crumbs in the food processor
- 2 cups chocolate chips, more if you are a snitcher
- 18 cupcake liners, less if you are a snitcher and a taster (ahem)
- put cupcake liners in muffin tins
- over low heat stir the peanut butter, sugar and 1 TBSP of coconut oil together in a small sauce pan until melted and smooth
- remove from heat and stir in graham cracker crumbs
- divide evenly between the 18 (or so) cupcake liners
- pop in the freezer while you melt the chocolate chips and remaining 1 TBSP of coconut oil in a double boiler, stir occasionally
- when melted remove the peanut butter cups from the freezer and spoon chocolate evenly between the 18 cups
- place in refrigerator until 1/2 hour before serving, let them warm up a bit so you can bite through the chocolate
- be careful handing them to people they have a tendency to be very grabby