Homemade Peanut Butter Cups
  • 2 bags quality milk chocolate chips
  • 1 1/4 cup peanut butter
  • 1/2 cup powdered sugar, sifted
  • 1/3 cup Biscoff cookies or graham crackers, crushed


Outside Chocolate Coating 

  • Line a mini-muffin pan with mini cupcake paper liners. Set aside.
  • Melt 1 bag of the chocolate in a double boiler. (Or you could do this using a microwave, melting the chocolate for 30 second then additional 5 minute intervals until melted). Stir with a spoon or spatula until smooth. Remove the pan of melted chocolate from the stove and turn off the heat.
Peanut Butter Filling
  •  In a bowl, combine the peanut butter, crushed cookies or graham crackers, powdered sugar and 1/2 tsp salt. Stir with a spoon until well combined.
  • Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining bag of chocolate and melt.
  • Meanwhile, remove the muffin pan from the refrigerator. Then divide peanut-butter mixture in tablespoonfuls or 1 inch balls into the chocolate cups.
  • By now, the chocolate added to the double boiler should all be melted. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.
  • Use the back of a teaspoon to level out the tops and swirl the top of the chocolate. Top with a sprinkle of Himalayan sea salt.
  • Place the muffin pan in the refrigerator. Within one hour, your cups should be set, depending how cold your fridge runs
  • Remove the pan from the refrigerator and remove from wrappers.
Recipe by Becky from The Vintage Mixer  
October 16, 2017 by Jaclyn Dowdle