HACKED RECIPE
Peanut Butta Cups Recipe
By donibelle1208
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Hacked from
Peanut Butta Cups
Total Time:
1 hr 45 mins
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Active Time:
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Makes:
24 Peanut Butta Cups
It’s hard to imagine improving the beloved combination of chocolate and peanut butter, but these handcrafted Halloween candies do. Our take on the Reese’s Peanut Butter Cup™ gets crunch from ground graham crackers, while the sweetness is tamed by using high-quality milk chocolate and natural peanut butter.
See our other Halloween candy bars: Almond Jay, Twixt, and Snickles.
Download the Peanut Butta Cup wrapper
Special equipment:
We’re assuming you already have basic tools lying around (like a rubber spatula, bowls, and measuring cups), so here’s the special equipment you’ll need:
- Kitchen scale
- Chocolate thermometer
- Pastry brush (or small paintbrush)
INGREDIENTS
For the filling:
- 1/3 cup graham cracker crumbs
- 3/4 cup powdered sugar
- 3/4 cup natural crunchy peanut butter (no added sugar)
For the chocolate coating:
INSTRUCTIONS
- For the filling:
- In the bowl of a stand mixer fitted with the paddle attachment, combine graham cracker crumbs, powdered sugar, and peanut butter. Mix on medium speed until filling is well combined, breaks into large chunks, and resembles cookie dough, about 3 minutes.
- For the chocolate just use Wilton’s confectioners coating. Get it from JoAnn Fabrics, Michael’s or AC Moore.
- Divide filling into 24 (2-teaspoon) balls, then form into round, compact shapes that will fit in the mini muffin pan wells. (Keep in mind that when the filling is in the wells, there should be enough room to cover it with chocolate.) Set aside.
- Using a small pastry brush (or a small, clean paintbrush), liberally spread tempered chocolate inside each cup of the muffin pan. Try to make your coating as even as possible, aiming for about 1/16 inch thick.
- Divide filling among chocolate wells. (Don’t push too hard or you’ll crack the coating.) Spoon chocolate over each filling until completely covered. Scrape across the top of the muffin pan with a palette knife or a flat spatula to remove excess chocolate and even out candy tops.
- Place the pan in the freezer for 20 minutes to set up. To remove candies, place a towel or a silicone baking mat on a counter and hit one edge of the muffin pan against the counter. If the candies don’t come out easily, freeze them for another 5 minutes and try again. The Peanut Butta Cups will last up to 3 weeks in the refrigerator or up to 2 months in the freezer. Let come to room temperature before serving.
Member recipes are not tested by the CHOW food team.
