November 2, 2011

Peanut Butter Cups

November 2, 2011

This recipe comes from Liz at Sunny Bug.  She has a super cute blog with lots of yummy sweets!


2 cups milk chocolate chips {I used Ghirardelli}
2 tablespoons shortening
1/2 cup butter
1/2 cup crunchy peanut butter {I didn't have crunchy - but smooth worked great!}
1 cup confectioners' sugar
2/3 cup graham cracker crumbs


1. The original recipe read: In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes). I didn't do this...instead, I put everything in a microwave-safe bowl and microwaved it. {do this in 30 second increments - stir & mix, repeat}

2. I used this candy mold - but you can also use cupcake wrappers: loosen top paper cup from stack, but leave in stack for greater stability while being coated. In the candy mold or wrappers: use a small paint brush to coat the inside evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup/wrapper, but not over edge. Repeat until 30 cups are coated; refrigerate candy mold/cups.

3. In 2-quart saucepan combine butter or margarine and peanut butter. Cook over second stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup. I rolled and shaped the filling so it fit in the mold nicely.

4. Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours). Store refrigerated.


Please go over and check out Liz’s blog if you get an opportunity.  She is a creative momma with a love for sweets, crafts and oh yeah she has an awesome Etsy shop with beautiful vintage jewelry!  Who doesn’t like vintage!? 

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