Peanut Butter Cups Recipe
2 cubes butter, softened (1 cup)
1 pound powdered sugar
2 cups crushed graham cracker crumbs
1/2 cup peanut butter
28 ounces milk chocolate bar or chips (4 giant Hershey’s bars work great! You can also substitute dark chocolate)
If you don’t want to make individual peanut butter cups, use a 9×13 inch pan to make them. I’ll mention how as we go.
First cream together the butter and graham cracker crumbs.
Add the peanut butter and slowly add the powdered sugar, mixing well.
The peanut butter mixture should be crumbly but should still stick together.
Add heaping teaspoon fulls of peanut butter mixture to the paper cups, or pour into a 9×13 baking pan.
Use your hands to press the mixture down (in both paper cups or 9×13 pan)
Place chocolate in a microwave safe bowl.
Melt for about 1 minute in microwave, stir, and then melt for 30 second intervals, stirring after each interval until chocolate is melted and smooth.
Spoon chocolate into the cups over the peanut butter mixture (or in the 9×13 pan). You will need about 28 ounces of chocolate.
Allow the chocolate to set until hardened.
This batch makes about 125 individual peanut butter cups. Make them now and freeze for over a month. They keep very well in the freezer.