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Peanut Butter Cups

Course: Dessert
Cuisine: American
Author: Laura

Ingredients

  • 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)

Instructions

  • 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