peanut butter cups

These peanut butter cups are really simple to make. They have an almost-crunchy peanut butter layer, topped with milk chocolate and sea salt.

Ingredients:
1/4 cup butter
3/4 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup sugar
1 cup milk chocolate chips
1/4 cup milk
sea salt

Directions:
Line a mini muffin tin with mini cupcake liners. (It’s possible to use a regular muffin tin, but you’ll have large peanut butter cups.)
Melt the butter and peanut butter together in the microwave until the consistency is smooth and creamy. Mix in the graham cracker crumbs and sugar. Evenly distribute the mixture among  the muffin cups. (I used a tablespoon measuring spoon to do this.)

Put them in the refrigerator for 15 to 20 minutes to set the layer. After they have chilled, melt the chocolate and milk in a double boiler. You can use a microwave instead, but be careful not to overcook or burn the chocolate.

(Thanks to my mother-in-law for my awesome new Pampered Chef double boiler!)

When the chocolate is melted and smooth, spoon it evenly over the peanut butter layer. (I used a teaspoon measuring spoon.) Sprinkle a little bit of sea salt on top of each. Put the muffin tin back in the fridge for at least 30 minutes. Store covered in the refrigerator.

After I took it out of the wrapper:

My chocolate never completely hardened, it just became a thick almost-frosting. Although I’m used to a peanut butter cup being solid chocolate all the way around, these are easy to make, and very decadent!