A semisweet chocolate shell encompasses a creamy mixture of peanut butter and honey in these over-the-top homemade Peanut Butter Cups.
2 full sheets graham crackers
1/4 teaspoon salt
1/2 cup peanut butter
2 tablespoons honey
12 ounces semisweet chocolate, chopped
How to Make It
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-Tbsp. balls. Flatten slightly. Place on plate; cover with plastic wrap and chill.
Place chocolate in a bowl set over a pan of simmering water. Stir until chocolate is smooth. Remove from heat; let cool slightly.
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.
Spoon 1 Tbsp. chocolate over disk. Spread over top. Chill until firm, about 1 hour. Keep refrigerated until ready to serve.
(1) I thoroughly agree with Kati2323 and not aptly named AngelicFool. It isn't helpful to anyone to see a rating or comments by someone who hasn't even tried a recipe. It sounds to me like 'Fool' is the one who's taking her angst out on someone on the board. The board is basically for HELPFUL comments ABOUT the recipe, and certainly not about rating one that hasn't even been tried, or an unctuous comment like, "It SOUNDS good."
(2) The recipe is easy to make and delicious. I did as Cathrina suggested and used 1/2 milk chocolate the second time I made them and we liked them better. Good suggestion, Cathrina. Helpful!
Sorry, evening it out. Dogwoman, you can't just add a review to something you haven't made! And in reply to AngelicFool, what would I gain lashing out at an internet board? Frankly, I thought mature people browsed the site, then I saw your incredibly ridiculous comment, ironically lashing out at a board.
I was a little confused about the "mini-muffin" pan since I own both 1-1/4 inch and 2-1/4 inch pans and call the smaller one mini and the larger one standard (since that's the size cupcake liners you find most commonly available). The 2-1/4 inch pan is what is meant here. I agree that a half milk chocolate adjustment that others suggested would improve the flavor, and I would put more chocolate on the bottom of the liner than I did (and I was possibly skimpy--I didn't measure) because the top was overly thick and the bottom overly fragile. Overall, a tasty and relatively simple recipe.