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