I have a hard time choosing favorites.
You know those game shows where the spouses are supposed to know their partners’ favorite meal, place, book, whatever? My husband would suck at that game. Not because he doesn’t know me, but because I can’t pick a favorite myself. I say things like, “It is one of my favorites,” or “it might be my favorite,” but I just can’t commit. Or, I just say that I have a bunch of favorites, which, in actuality, is impossible.
This indecisiveness does not apply to one thing though…
My favorite candy. It is, and will always be, Reese’s® peanut butter cups. It is culinary perfection, in my eyes. This love does not translate to Reese’s® Pieces though, which, like all other candy shell coated chocolate, are weird and yucky. Just give me a peanut butter cup please.
Since Halloween is all about candy, it is only natural that these two go hand and hand for me. I decided to tackle this perfect candy and you know what? I think I got pretty darn close. Nothing can beat the real thing, but if you want something homemade and absolutely yummy, this is the recipe for you!
Oh, and I want to know…
Milk chocolate, dark chocolate, or white chocolate – what’s your poison?
- ¾ cup salted butter, melted
- 2 cups powdered sugar
- 2 cups graham cracker crumbs (approximately 28 graham crackers)
- 1⅓ cup creamy peanut butter
- 32 ounces quality chocolate (milk, dark, or white – your choice!)
- ¼ cup vegetable shortening
- Line a mini muffin pan with mini liners. Spray the liners with non-stick spray to ensure easy candy removal.
- Mix together the melted butter, powdered sugar, graham cracker crumbs, and 1 cup of the peanut butter in a medium bowl. Set aside in the fridge.
- Using a double boiler or a microwave, melt the chocolate with the ⅓ cup peanut butter and ¼ cup vegetable shortening. Mixture will be shiny and smooth.
- Spoon a little bit of chocolate into the bottom of each mini muffin liner. Using a small paintbrush (used only for food!) or a clean finger to “paint” the chocolate up the sides up the liner, about ¾ of the way up the side. Put pan in fridge for 10 minutes.
- Once the bottom layer of chocolate has hardened, take both the pan and the peanut butter mixture out of the fridge. The peanut butter mixture should be pliable, like a stiff cookie dough. Roll a small amount of the peanut butter mixture between the palms of your hands and then flatten slightly. Place peanut butter disk onto bottom layer of chocolate. Continue until all cups are filled.
- Cover each peanut butter cup with a top layer of chocolate (if your chocolate has gotten too hard while waiting, you can put it in the microwave for a few more seconds to melt it again). Make sure that the chocolate covers the top and meets the sides of chocolate to completely enclose the peanut butter.
- Put in the fridge for about 20-30 minutes to harden. They are ready to eat immediately! Makes about 4 dozen peanut butter cups.