Recipe | Homemade Peanut Butter Cups

Whew!  I'm wiped. I've got allergies or a cold or something making me sniffle AND I spent the entire day shopping for the kitchen.  {with 3 kids in tow, mine + a friend} We went all over town, showrooms, appliance stores, you name it.  I went with my crude drawings and measurements and responded more times than I care to remember that "no, I'm not working with a contractor, I'm the contractor on this project." and "please, kids, this is not a playground." I'm at the stage where most estimates are in and they are pretty much all over budget, now I need to prioritize and scale back on the less important items. It's fairly reminiscent of planning a wedding.  Not willing to skimp on the dress, so nix the extra flowers on the pews at church.  It isn't easy because I know what I love and it's not the stuff they sell at Lowes {no disrespect to Lowes or any of their products}.   Today lights were ordered, also a dishwasher {yawn}, and I found a stove that I'm 99% certain will work.  But I'll save all that for another post.  Leave you in suspense!  Ok, what was that about peanut butter cups?!?!  Yes, yes, those little things... Highly important blog recipe sharing here...

When my friend, Tiffany, pinned this recipe from Blue Eyed Bakers for crunchy, salty, chocolate peanut butter cups, I didn't waste a minute whipping up a batch. They are an easy, no bake, perfectly deletable treat to devour and share with friends.  I'm pretty sure they will make a repeat performance at Christmas time when I bake for friends and neighbors.  I'd like to try them with dark chocolate next time.  

Peanut Butter Cups

Recipe from Blue Eyed BakersMakes 26 mini or 8 regular

Print Recipe

1/4 cup butter
3/4 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup sugar
1 cup semisweet or milk chocolate chips
1/4 cup whole milk
Sea salt

Line a mini muffin tin with papers (you could also use a regular muffin tin if you prefer).

In a microwave safe bowl, melt the butter & peanut butter together for 45 seconds.  Stir until smooth.  Add graham cracker crumbs and sugar and mix to combine.  Distribute mixture evenly between the prepared muffin cups.  Refrigerate for 15 minutes to set peanut butter layer.

After the peanut butter has chilled, combine chocolate and milk in a microwave safe bowl and heat in 25 second intervals until chocolate is just melted.  Stir until smooth.  Distribute chocolate evenly over the top of the peanut butter layer.  Sprinkle with sea salt and chill until firm, at least 30 minutes.  Store covered in the fridge.

ps. I ate my last two writing this post, thank you very much.

pps. Adding the recipe index tab above has made me realize the imbalance of cooking to baking recipes on this blog.  I plan to remedy that.  More main meal recipes to follow. I think. Ha!