PEANUT BUTTER CUPS.
I actually adapted this recipe from a cookbook by Alicia Silverstone (yes, the actress from Clueless). But her recipe was all vegan and contains lots of expensive/hard-to-find ingredients. It tasted good that way, but was more complicated than I wanted it to be. So I've made my own version that's easier and contains real butter, sugar, and chocolate.
Peanut Butter Cups (Makes 12 Large PB Cups or 24 mini-muffin size)
1 stick butter
3/4 cup peanut butter
5 graham crackers (crushed by hand or food processor)
1/4 cup brown sugar
1 bag chocolate chips
1. Grab a medium size saucepan. Melt butter in the pan. Add peanut butter, brown sugar, and graham cracker crumbs. Mix well over heat until thoroughly combined.
2. Line your muffin pan with papers. Use a spoon to evenly distribute peanut butter mixture into paper cups. Leave a little space at the top of each PB cup.
3. Melt chocolate chips in the microwave. Top the peanut butter cups with a thin layer of chocolate. (You may have some melted chocolate left over.)
4. Refrigerate until for a couple of hours or until they are firm.
5. Eat all of the peanut butter cups with no regrets.
1 stick butter
3/4 cup peanut butter
5 graham crackers (crushed by hand or food processor)
1/4 cup brown sugar
1 bag chocolate chips
1. Grab a medium size saucepan. Melt butter in the pan. Add peanut butter, brown sugar, and graham cracker crumbs. Mix well over heat until thoroughly combined.
2. Line your muffin pan with papers. Use a spoon to evenly distribute peanut butter mixture into paper cups. Leave a little space at the top of each PB cup.
3. Melt chocolate chips in the microwave. Top the peanut butter cups with a thin layer of chocolate. (You may have some melted chocolate left over.)
4. Refrigerate until for a couple of hours or until they are firm.
5. Eat all of the peanut butter cups with no regrets.
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