Normally when I bake there’s an occasion — a birthday, a holiday, or a dinner party. But sometimes I just get the urge to make something delicious for no occasion whatsoever. I think I was kind of in baking denial after all the treats I made over break, so I took some time last night to put together a simple recipe just because.
My aunt gave me this cute silicone baking tray for Christmas that I was really excited to use, and we all know how I feel about the combination of peanut butter and chocolate, so baking homemade peanut butter cups just made sense. It can’t even really be considered baking since there’s no oven involved at all — just some melting and mixing!
You see all those holes on the sides of the cups? I think that’s because I didn’t pay attention to making sure the chocolate I poured on top dripped completely down the sides of the peanut butter filling to meet up with the bottom layer. I figured the chocolate would just do its thing and fill in all the gaps, oops! No tragedy here though, there shouldn’t be any trouble pawning these off on my friends. And just in case you’re not salivating enough:
I did some research on what would make the most authentic Reese’s peanut butter filling, and I ended up tampering with the recipe quite a bit as I was baking. I’ll do my best to report to you what I ended up using (because it was darn good) but I’m going to have to force you to try your peanut butter filling as you go to test and make sure it’s perfect!
Homemade Peanut Butter Cups
6 tbsp peanut butter
3 tbsp butter
1 cup powdered sugar
1/2 cup graham cracker crumbs
2 cups semi sweet chocolate chips
2 cups milk chocolate chips
- Mix 1 cup semi-sweet and 1 cup milk chocolate chips in a microwavable bowl and melt in the microwave using 30 second intervals
- Grease pan generously with shortening (you can use the daisy pan I used or cupcake liners to get that crinkled effect around the edges)
- Fill cavities up 1/3 of the way with the melted chocolate and place in freezer to chill for about 5 minutes
- Prepare peanut butter filling by first melting peanut butter and butter together for about 20 seconds in the microwave
- Mix melted peanut butter and butter with sugar and graham cracker crumbs. I had left my mixer at home so I just used my hands for this part (if the filling ends up being too crumbly, try adding more melted butter and peanut butter)
- Remove pan from freezer and spoon peanut butter mixture onto each chocolate layer, making sure not to fill it up to the edges so that your top layer of chocolate can drip down and form the sides
- Mix and melt remaining chocolate chips and pour over the peanut butter so that it fills in the gaps on the sides and is even on top
- Refrigerate for about 30 minutes before serving/gorging
I really played around with this recipe, and ended up halving it in the end — so just have fun with the ingredients and see if you can recreate the perfect Reese’s! Let me know if you have suggestions for my recipe :)