If you have a double boiler and prefer to warm and melt your chocolate this way, please do so for this awesome peanut butter cups recipe.
By Sherron Watson
- 1 bag of milk chocolate chips
- 1 cup of crackers, broken into small pieces (not smashed) You can use Saltines or Ritz.
- 1 cup of peanut butter, smooth
- 1 cup of powdered sugar
- 1 tsp. of vanilla
- Mini cupcake or candy wrappers
- I used a Pyrex 2 cup glass measuring holder to melt the chocolate chips in the microwave. This is a slow process because you do not want to ruin the chocolate. I started with 1 cup of chips and in increments of 35 seconds (4X's) I heated and stirred the chocolate. The melted chocolate will help the others to melt when you stir in between each heating. If you have a double boiler and prefer to warm and melt your chocolate this way, please do so. I don't own one of those.
- I put my crackers (GF Glutino Table Crackers) into a plastic back and broke them into small pieces. You want pieces and not crumbs. The crunch adds a lot to the filling.
- In a bowl combine the peanut butter, powdered sugar, vanilla and broken crackers. Mix well.
- I lined up my cups on a cookie sheet and filled the bottom of each cup with a little bit of melted chocolate. I made these a few weeks ago and added too much chocolate on the top and bottom and we did not like this. We like a little bit of chocolate with our peanut butter. I put the cups in the fridge for a few minutes, about 5, to get firm.
- On top of the chocolate, add your peanut butter filling. I used my hands and shaped the filling to fit on top of the chocolate. I would say that the filling was about a ½ inch, here or there.
- Melt more chocolate as needed to have enough for the top of your peanut butter cup. Once your cups are made with : chocolate, peanut butter and chocolate, return to the fridge to set. You can leave them in the fridge or take them out. We like our candy cold, so they are still in the fridge.
- I had some leftover filling and this is what I did with it. I rolled them into balls and dusted them with powdered sugar. OH MY! Next time I will make enough of the filling to make more of these babies. They were so good. ENJOY!
Sherron Watson is a writer and photographer. Her passion for food started at a young age while working with her family in their restaurant business. A career in photography gave her the experience she needed to start capturing images of her favorite dishes. This led to the creation of her blog: simply-gourmet.com. She is currently a food writer for Capital Style Magazine in Annapolis, MD.