DIY Peanut Butter (& Jelly) Cups

Christina and I made these back when I was first married. They were a hit back then, and I’m not quite sure why I haven’t made them since! I thought this might be a good way to ease into my Valentine’s Day cooking. I’m hoping these will make a fun teacher’s gift. Probably the most difficult thing about this recipe is finding the cup molds, but that just involves going to to a cake decorating store, or checking online. If you want to make gigantic cups then you can use muffin liners, or even better, silicone muffin cups.

The original recipe calls for milk chocolate, but I like darker chocolate, so that’s what I used. This is an easy recipe to improvise. I also thought about about using chocolate cookie crumbs instead of graham crumbs. As I was filling the cup, I was trying to think of flavors that go with peanut butter when it hit me: jam! So, I also did some pb&j cups. I’m pretty happy with this creation! Next week I’m going to try this with marshmallow cream because of my son’s nut allergies. I also think that Sun Butter would be a good option here. If it works out, I’ll write about it next week.

On a completely unrelated note, I’m heading in to the doctor’s office today to find out the gender of baby #5.  I’m keeping my fingers crossed that it’s either a boy or a girl!

DIY Peanut Butter Cups

Ingredients:

  • 2 c. chocolate chips
  • 2 T. shortening
  • 1/2 c. butter
  • 1/2 c. peanut butter
  • 1 c. powdered sugar
  • 2/3 c. graham cracker crumbs

Directions:

  1. On the top of a double boiler melt chocolate chips with shortening. Let cool.
  2. While chocolate is cooling melt butter and peanut butter together.
  3. Add graham cracker crumbs and powdered sugar to the peanut butter mixture and stir.
  4. Use a brush to “paint” the inside of a cup mold or muffin liner. Put in fridge for ten minutes to harden.
  5. Fill the chocolate cups with the peanut butter mixture. Make sure not to fill to full.
  6. Top the cups with more melted chocolate and smooth.
  7. Place in the freezer for half and hour to harden.
  8. Pop cups out of molds. If you’re using paper liners, carefully peel the paper away.
  9. Eat right away, or keep refrigerated.

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7 Comments

  1. I love peanut butter cups. I’ll definitely have to try these some time!

     
  2. I think I’ll try rice crispies instead of the graham crumbs. What do you think? I thought the little bit of crunch would be yummy! I’m making these as soon as I get my hands on a chocolate mold! Thanks guys for another great recipe!

     
  3. So fingers crossed for a boy or girl as opposed to? A little monster? Waiting on pins and needles.

     
  4. I think rice crispies sound like a genius idea!

     
  5. Looks delicious! Though, I’m concerned I may eat the whole tray!

     
  6. Hi Sarah,
    Mmmmmm – can’t wait to see if the SunButter works in your yummy adaption!

     
  7. I have not been on here in a while so I missed this little dainty! Can’t wait to make them!