I was so excited when I got the email from April asking if I wanted to join the Secret Recipe Club! And then when I got my first assignment, I immediately went over to browse the blog that was assigned to me. Betcha Can’t Eat Just One is a fabulous blog loaded with sugar, sugar and more sugar! I was dying to pin recipes, but then I didn’t want to give anything away until reveal day.
I’m supposed to be trying to lose weight, but there was no way I was about to mess with these recipes by trying to make them low fat. I made cupcakes the night before, so what was one more night of being bad? I chose to make peanut butter cups. I shared one with my kids and brought the rest to work the next day so I wouldn’t be tempted to eat them all myself. No, I’m not the kind of person that can eat just one! The only thing that saves me is getting the goodies out of the house fast. My daughter was disappointed when I told her she couldn’t take one to school for snack. The schools and daycares here are all nut free facilities, but my office isn’t! I cut them in 4 pieces each and everyone enjoyed having a little treat. Hmm, now I’m wondering if these can be made with one of those no nut butters.
Peanut butter cups are one of my favourites, so when I came across this recipe on Katie’s blog, I knew it was the one I was going to make. Katie’s a Canadian mom who obviously loves sweets, just like me! She learns through the internet, cookbooks (and she doesn’t say so, but I bet she probably watches the Food Network), just like me. See, we just met and already have so much in common.
I didn’t have parchment muffin liners, so instead I used a silicone muffin pan. It’s a jumbo size pan, so I made 6 instead of 12 peanut butter cups. I found that there was too much filling though, so next time I would cut the filling part of the recipe in half. I’ve also written the recipe up with the reduced measurements for the filling. If you are looking for some fabulous sweet recipes, feel free to visit Katie and browse her blog.
Spread the chocolate on the bottom of the muffin pan, and up the sides a little.
Does yours look like this? Don't give up! Use your hands instead, it WILL come together!
See, it came together. I told you it would.
They popped right out of that silicone pan.
Here you see the filling placed on top of the first layer of chocolate.
Peanut Butter Cups
Makes 6 jumbo PB cups
1 ½ cups chopped chocolate (I used milk chocolate chips)
1/2 cup creamy peanut butter
½ cup powdered sugar
1 tablespoon graham cracker crumbs
pinch of salt
In a microwave safe bowl, heat the chocolate chips with 2 tablespoons of the peanut butter for about 1 minute. Stir until smooth.
Place about 2 tablespoons of melted chocolate mixture into each of the silicone muffin cups and spread it around the bottom and up the sides a bit. Place this into the freezer while you prepare the filling.
Mix the rest of the peanut butter, sugar, graham crackers crumbs and salt in a bowl. I had to get in there with my hands after awhile and it came together much easier.
Remove the muffin cups from the freezer and divide the filling among them. Press it down to even it out but leave a little space around the edges. Now pour more chocolate over the tops and spread it until it reaches the edges. Place this back in the freezer for just a few minutes until the chocolate hardens. They should pop right out of the pan. That’s it, now you can eat it! Easy right?!