Jan 15, 2010

Chocolate Peanut Butter Cups

Chocolate Peanut Butter Cups
one bag of chocolate chips (feel free to use bittersweet or semisweet)
1/2 cup smooth peanut butter
3 tbsp. graham cracker crumbs
1/4 cup powdered sugar
a pinch of salt
mini muffin liners (this makes 16-20 cups depending on how generous you are)
Ready? It's time to play with chocolate, and I'm super excited. First thing, melt the chocolate. You can do it in a bowl over a pot of simmering water, or just do my favorite technique - pop it in the microwave. Heat it for 30 seconds at a time, and stir after each nuke. Once it's melted, you're good.
Next, grab a pastry brush or a clean paintbrush that's really tiny. Put a smallish spoonful of chocolate into each muffin liner, and use the brush to "paint" the chocolate up the sides and into those little ridges. No need for it to be incredibly even. The more rustic, the cuter the cup in my opinion. If you have a mini muffin pan, put the liners in it to cool. If not, just put them in a regular tin or just on a plate. You want the liners to keep their shape. Pop it in the freezer for 15 minutes to set up.

While they freeze, make the peanut butter filling. Mix together the rest of the ingredients. No need to pull out the mixer; a spoon works great.

Pull the chocolate cups out of the freezer, and use two spoons (or a spoon and your kids' cute little fingers) to put a little dollop of the mixture into each cup.

Now put another little dollop of melted chocolate on top. If you need to nuke the chocolate again so it's spreadable, go for it. Spread it around a bit with the back of a spoon, and put the cups back in the freezer to set up. Like any other kind of chocolate candy, these keep just fine at room temperature, but the chocolate stays a bit more stable in the fridge. If you're planning on saving these for holiday gifts (or just to keep yourself from eating them all at once), storing them in the freezer works great, too.

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