Giant Peanut Butter Cups

Last Friday my boyfriend’s mom sent me a link to a blog entitled Vintage Pollyanna, suggesting the latest peanut butter cup post seemed right up my alley. (Really anything involving cooking/baking/beer/wine is up my alley, so I leave myself open to an infinite array of options!) After reading the post I thought it would be a perfect after work treat for my Boyfriend, Andrew.

Andrew dreams in chocolate. More accurately, my boyfriend dreams of peanut butter covered in chocolate. And I can’t say I blame him, they are quite the match made in heaven; like the macaroni and cheese of the dessert world.

Plus, this recipe is so easy, how could I resist?

Giant Peanut Butter Cups
Adapted from Vintage Pollyanna

Ingredients:
3 sticks butter
2/3 package graham crackers
11/2 cup peanut butter
2 1/3 cups confectioner’s sugar
12 oz. bag of chocolate chips

Instructions:
1. Line muffin tins with 24 cupcake liners.
2. In a medium saucepan, melt butter.
3. With a food processor grind graham crackers into crumbs. Add crumbs to melted butter along with peanut butter and confectioners’ sugar. Stir to blend with a spatula.
4. Fill cupcakes liners with peanut butter mixture until they are almost full. Even out the top with the back of a spoon.
5. In a double boiler or in a glass bowl fitted over a pot of simmering water, melt chocolate chips, stirring constantly with a spatula until satiny and smooth. Spoon over the top of each peanut butter cup and spread in a circular motion with the back of a spoon.
6. Place tins in the fridge until cool, and serve!

Who doesn’t love giant peanut butter cups?

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