Peanut Butter Cups

Photo: Antonis Achilleos; Styling: Gerri Williams
A semisweet chocolate shell encompasses a creamy mixture of peanut butter and honey in these over-the-top homemade Peanut Butter Cups.

Yield:

12 (serving size: 1 cup)

Recipe Time

Prep: 20 Minutes
Chill: 1 Hour, 40 Minutes
Total: 2 Hours

Nutritional Information

Calories 220
Fat 14 g
Satfat 6 g
Protein 4 g
Carbohydrate 25 g
Fiber 2 g
Cholesterol 0.0 mg
Sodium 115 mg

Ingredients

2 full sheets graham crackers
1/4 teaspoon salt
1/2 cup peanut butter
2 tablespoons honey
12 ounces semisweet chocolate, chopped

Preparation

1. 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.

2. Line a plate with plastic wrap. Divide peanut butter mixture into 12 1-Tbsp. balls. Flatten slightly. Place on plate; cover with plastic wrap and chill.

3. Place chocolate in a bowl set over a pan of simmering water. Stir until chocolate is smooth. Remove from heat; let cool slightly.

4. Spoon 1 tsp. chocolate into each cup. Spread over bottoms and halfway up sides of paper. Chill until hardened, about 30 minutes. (Keep remaining chocolate at room temperature.) Press a peanut butter disk into each shell.

5. Spoon 1 Tbsp. chocolate over disk. Spread over top. Chill until firm, about 1 hour. Keep refrigerated until ready to serve.

Note:

January 2012