Peanut Butter Cups

Photo by Denise M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    full sheets of graham crackers

  • 1/4

    tsp. salt

  • 1/2

    c. peanut butter

  • 2

    tablespoons of honey

  • 12

    oz. semi-sweet chocolate, chopped

Directions

Line a 12 cup mini muffin pan with small paper cups. Process crackers and salt in a food processor until ground. Transfer to a bowl, stir in peanut butter and honey. Chill for 10 minutes. Line a plate with plastic wrap. Divide peanut butter mixture into 12- 1 tablespoon balls. Flatten slightly. Place on a plate, cover with plastic and and chill. Place chocolate in a bowl set over a pan of simmering water. Stir until chocolate is smooth. Remove from heat and cool slightly. Spoon 1 tsp. of chocolate into each paper cup, spreading halfway up the sides to coat. Chill until hardened, about 30 minutes. (keep remaining chocolate at room temperature) Press a peanut butter disc into each shell. Spread 1 tablespoon of chocolate onto the top of each cup. Chill until firm, about 1 hour. Keep refrigerated until ready to eat.

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