Since November is National Peanut Butter month, I thought I would debut this recipe that I have been working on for months. Why so long? I cannot get the chocolate to stick on the outside without wax (I'm not eating wax--sorry!). I gave up, and put the chocolate on the inside. I have no idea how they got it to stick, but I got impatient because this recipe is so DELICIOUS.
The peanut butter filling: I saw how much sugar they asked for in the recipe, and I decided to half it and go from there. The golden rule of cooking-you can ALWAYS add more, not take away. I am so glad that I did because it was delicious and spectacular the FIRST time!
{Inside Out Homemade Reese's Peanut Butter Cups}
{These don't last long and are safe no where!}
Homemade Reese's Peanut Butter Cups
from
Six Sister's Stuff
Makes 3-4 dozen (depending on the size you make)
10 graham cracker sheets, crushed into crumbs
1 cup (2 sticks) butter, softened
8 oz powdered sugar
1 cup peanut butter
Milk chocolate chips
- Put graham crackers in a food processor or plastic Ziploc bag and beat until they are finely crushed.
- Mix butter, powdered sugar, peanut butter, and graham crackers together in large bowl.
- Grab some of the peanut butter mixture and a few chocolate chips and roll into 1″ balls.
- Place rolled balls on large cookie sheet (I lined my cookie sheet with parchment paper) and stick in the freezer for about 20 minutes.
- Try not to eat them all!
This recipe is dead on for a Reese's cup. The Hubby says he prefers these to the store brand.
Do you like peanut butter? The Hubby and I go through about a jar every two weeks. What can I say, if I was allergic to peanut butter, I would be the saddest woman in the world! If you are looking for a savory peanut butter recipe, check out my favorite Asian dish:
Rice Noodles with Peanut-Lime Sauce.
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