|Photo courtesy of design sponge|
Chocolate-Covered Peanut-Butter Cups
From Design Sponge
3 cups chocolate - milk, semi-sweet or dark
1 cup peanut butter
1/2 cup powdered sugar, sifted
1/4 cup graham crackers, crushed
1 teaspoon sea salt
- Line a muffin pan with 12 paper liners. Set aside.
- Melt 1 1/2 cups of the chocolate in a double boiler. Alternately, you could do this using a microwave, melting the chocolate in short bursts. Remove the bowl of melted chocolate from the stove and turn off the heat.
- Using the back of a spoon or a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.
- Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.
- In a mixing bowl, combine the peanut butter, crushed graham crackers, powdered sugar and 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 1 1/2 cups of chocolate and melt.
- Remove the muffin pan from the fridge. Put a few tablespoons of peanut butter mixture into each paper liner. Tap down each mound with your fingertips to “nest” it into the chocolate bottom.
- 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 smooth out the tops.
- Place the muffin pan back into the fridge. Within one hour, your cups should be set, depending how cold your fridge runs.
- Remove the pan from the fridge. Consume with gusto, or exercise extreme restraint and gift to others!
Thanks goes to Design Sponge for filling a void in the lives of millions of Australians.