Mini Peanut Butter Cups

I love movies and like people all over the world, I’ll be watching the Academy Awards to see who will be walking on to the stage to accept each award. It’s fun television and although I might be boring and watching those awards home in my pajamas, I definitely like to make the evening a little bit of an event. I like to serve some champagne while watching and indulge some bit size food, including the dessert. For this year, I’m planning on making these mini peanut butter cups. They are decadently delicious and yet easy to make. Now, let’s get down to business , which film is winning Best Picture??
From by the bay, wishing you starry food memories!
Maryann
blog peanut cup
Mini Peanut Butter Cups
Makes 12 mini cups
Ingredients
2 tablespoons unsalted butter
6 tablespoons smooth peanut butter
6 tablespoons ground graham crackers
2 tablespoons granulated white sugar
1/2 teaspoon ground cinnamon
4 ounces milk chocolate
1 tablespoon heavy cream
1 tablespoons light corn syrup
Coarse Sea Salt , such as Maldon
Baking Spray
Directions
Take a non stick mini muffin tin and spray with your baking spray or line each cup with a paper liner. In a bowl add the sugar, cinnamon and graham cracker crumbs, mix and set aside. Use a glass bowl to microwave peanut butter and butter in 30 second intervals, stirring between each interval until mixture is smooth. Usually, doing this twice will work. Add this mixture to your graham cracker mixture and stir to combine. Use a teaspoon to place mixture into the bottom of each muffin tin. Place filled muffin tin into the refrigerator to set. Now add the chocolate to the microwave and melt using 30 second intervals to stir the melting chocolate 2-3 times should do it. Once the chocolate is melted add the cream and corn syrup. Stir until smooth. Take the peanut butter filled muffin tin and fill with melted chocolate. Sprinkle coarse sea salt on the top. Place back into the refrigerator and let set for another 30 minutes before serving. You can remove the peanut butter cups from the tin and store in a plastic container in the refrigerator until ready to serve.
Variations: to the ground graham crackers , cinnamon and sugar mixture you can omit the cinnamon and add 1 teaspoon unsweetened cocoa powder to have a chocolate peanut butter bottom, or you can use bittersweet chocolate instead of milk chocolate and omit the light corn syrup to top your peanut butter cups.

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