How To Make Your Own Chocolate Peanut Butter Cups! The Secret Is In The…
There are some food marriages that just make sense, like cheese and crackers, or toast and jam. But there is one food pairing that is pure perfection, and that is chocolate and peanut butter. One of my favorite treats is chocolate peanut butter cups. I know the secret for this chocolate and peanut butter candy bar recipe, and I’m going to share with you How To Make Your Own Chocolate Peanut Butter Cups! The Secret Is In The… well, you’ll just have to keep reading to discover the secret for yourself!
Most people are probably familiar with the popular chocolate-coated peanut butter milk chocolate confection Reese’s Peanut Butter Cups, marketed by The Hershey Company. This popular candy bar was created by H. B. Reese, a dairy farmer and shipping foreman for Milton S. Hershey, in 1928. Reese was inspired by Hershey and left dairy farming to pursue his own candy business. The Hershey Company is not without controversy, however, as Reese’s Peanut Butter Cups are now made with the controversial ingredient PGPR, a replacement for cocoa butter. The FDA determined PGPR is “safe for humans as long as you restrict your intake… Otherwise you’d be open to reversible liver enlargement at higher intakes.”
While I love Reese’s Peanut Butter Cups, I don’t love the cocoa butter replacement that is used in their candy bar recipe. That’s why making my own candy bar recipe is so appealing. It turns out, the secret to a good peanut butter cup recipe isn’t the chocolate; it is finding the right peanut butter center. Regular peanut butter gives the wrong taste and texture and would probably effect the shape of the cups. So what is the secret to this peanut butter cup recipe, you ask? The trick is to mix peanut butter with confectioner’s sugar and graham cracker crumbs. This provides the sweetness you’ve come to know and love as well as some of the firmness required to make this peanut butter cup recipe the perfect no-bake treat.
This candy bar recipe is really simple, especially if you follow the steps. You should start by lining a mini-muffin tin with cupcake liners, as well as lining a baking sheet with parchment paper. Then, combine peanut butter, butter and brown sugar in a saucepan and heat until completely melted and it starts to bubble a little (make sure you stir constantly to avoid burning). Remove your mixture from the heat, and add powdered sugar and the graham cracker crumbs gradually, stirring until completely combined and then set aside to cool. At this point I should note, this peanut butter cup recipe calls for crunchy peanut butter, but you can use regular peanut butter. If you don’t want a crunchy texture, make sure the graham cracker crumbs are crushed finely. The next step is to melt your chocolate before spooning a little of the melted chocolate into the bottom of each lined muffin cup. Next, scoop out heaping spoonfuls of the peanut butter mixture and roll into thin disks (so that they’ll fit into the muffin tins without touching the edges). Refrigerate your muffin tins and peanut butter for at least 30 minutes before placing the peanut butter ‘patty’ into each cup and adding more melted chocolate to the top. Refrigerate again for 30 minutes, serve and enjoy!
The secret to this delicious peanut butter cup recipe is so simple, and they’re so easy to make it’ll probably leave you wondering why you didn’t make them yourself a long time ago. I think they’re even better than Reese’s Peanut Butter Cups, but don’t take my word for it… try them and see for yourself!
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