Hershey’s Peanut Butter Cups. Let me take a minute to swoon.
What isn’t there to love about them? It’s peanut butter, it’s chocolate, it’s bite size, it makes me happy when I am sad, it is a dear friend.
Where did this obsession start? Well first, I am from Pennsylvania so trips to Hershey Park, a amusement park, were had every summer. And there at Hershey’s Park there are chocolate bars that walk around and hug you. Thanks Hershey’s for making me emotionally attached to chocolate, ever since I was a child.
Not only is Hershey Park a amusement park but it’s also home to CHOCOLATE WORLD, which is a “ride” where you sit down and are taken into darkness and shown a simulation of the chocolate making process. It’s air conditioned, it smells heavily of chocolate, when you finish you get a free Hershey’s bar, and then you can go buy a huggable size Hershey Kiss plush (I totally did). Hershey Park, it’s a good place, check it out if you are ever in the area.
Lately I have been craving Peanut Butter Cups. Like really bad. I had some Ben and Jerry’s Peanut Butter Cup ice cream which usually does the trick (oh so good), but no, I wanted more. I wanted the real deal. Then I saw Joy put up a Peanut Butter Cups post .. and it got me thinking… and more thinking.. and more.. until I stopped my day and rushed to the kitchen, could I really make homemade Peanut Butter Cups? The answer is YES! Not only can you make homemade Peanut Butter Cups, but they are easy to make! And they taste real good. REAL REAL GOOD. If you could see the smile on my face you would understand my happiness and enthusiasm (and you would be slightly creeped out). The best thing about these Peanut Butter Cups is the peanut butter has grit, which we owe to the graham cracker crumbs. It’s not crunchy but it has that slight gritty taste that your beloved Reese’s cup has.
Give these a try next time you have a Peanut Butter Cup craving!
Here’s a full walk through:
Here’s all your ingredients you need. Pretty basic, right?
It’s a good stress reliever.
Get your mini muffin cups and double them up. We double them up because usually they are pretty thin and this will help hold up the weight of the peanut butter cup.
Melt your chocolate chips in the microwave. Careful, this is hot.
Fill up your muffin cups about 1/5 of the way with the melted chocolate. I also made one white chocolate one because I wanted to show you that you can make it that way too!
Now gather your peanut butter ingredients. Powdered sugar, graham cracker crumbs, peanut butter? Yes, please.
Stir it up until it has a gritty texture.
Then with your fingers (because we are fancy like that) roll them into little balls.
You want the balls to be the size to fit in the middle of each muffin cup but not touch the sides. We are eventually going to pour chocolate over and we want that to go down into the sides. This is like making a moat and the peanut butter is the castle. Great comparison, I know.
Then pour your chocolate on top of the peanut butter, making sure it goes down the sides.
If you have to push any of the chocolate down, use your fingers. This is a great excuse to eat more chocolate.
Then into the refrigerator they go, at least 1 hour until firm. I like to chill mine personally for a few hours, especially in the summer time.
And when it’s time.. you have chilly, firm, delicious Peanut Butter Cups!
When you unwrap them sometimes you will get a perfect chocolate one all the way around…
Sometimes you will get a peanut butter swirl one (I love how this looks).
And if you make it with white chocolate this is how it will look… tastes equally delicious!
So go ahead, make some Peanut Butter Cups! Enjoy!
- 1/4 cup graham cracker crumbs
- 1/4 cup powdered sugar
- 1/2 cup smooth peanut butter
- 1 cup milk chocolate chips
- 24 mini muffin cups
- Take your 24 mini muffin cups and double them up. You want your cups doubled up to hold the weight of the peanut butter cup.
- Melt your chocolate chips in the microwave for 30 seconds. Stir, microwave for another 10 seconds.
- Place a small amount of chocolate at the bottom of each muffin cup (about 1/5 of the cup).
- Mix your graham cracker crumbs, powdered sugar and peanut butter together until you get a grainy mixture you can roll in your hands.
- Make a mini peanut butter ball in your fingers and place on top of the chocolate in each cup. You want to make sure that the peanut butter ball is in the middle of the chocolate, it should still have a slight space around it where we can pour chocolate in.
- Take the rest of your milk chocolate and pour on top of each peanut butter ball, getting the chocolate to go down into the edges.
- Put in your refrigerator for at least 1 hour or until completely firm.
- You can substitute white chocolate chips instead of milk chocolate chips if you'd like!
- It helps if you put the muffin cups in a muffin pan, this will help with form.