Ready to have a treat? Afraid to make a whole batch? Make these mini peanut butter cups - decadent and satisfying with built in portion control. These got rave reviews in our house and will definitely get rave reviews in your house too! Another bonus? They're quick and easy and have a very short ingredient list. Freeze them so you can only have one or two in a sitting because you have to thaw them out before you can bite into them!
This recipe comes from one of my favorite baking books - The Best Bake Sale Ever by Barbara Grunes. Every recipe I've tried has been so delicious and there is something for everyone in this cookbook! This cookbook is also great for people who are involved in bake sales (willing or not!) - it has awesome packaging ideas, tips for setting up your bake sale table and advice on how to sell the most baked goods! I would highly recommend this cookbook for anyone who likes to bake.
The Best Bake Sale Ever by Barbara Grunes
- 1/2 cup peanut butter at room temperature
- 3/4 cup graham cracker crumbs
- 1/2 cup icing sugar
- 1/2 cup unsalted butter, melted and cooled
- 6 ounces semisweet or white chocolate chips
- 3/4 cup chopped candied or honey-roasted peanuts (I made homemade candied cashews instead)
- Line the cups of mini muffin baking pans with mini paper liners.
- In a medium bowl, with an electric mixer, mix together the peanut butter, graham cracker crumbs, and sugar. Mix the melted butter.
- Spoon the candy into the paper-lined muffin pans. Refrigerate for 10 minutes, or until set.
- Melt the chocolate in a microwave-proof cup in the microwave on high for 2 minutes. Stir until smooth.
- Pipe the chocolate over the peanut butter cups. Sprinkle with the candied peanuts. Refrigerate at least 15 minutes longer, or until the chocolate has firmed up. Store in the fridge.
I hope you enjoy this recipe as much as we did! I just love how easy and quick they are to whip up. :)
Happy Baking my Friends!