The Asylum residents have been very busy here. There are rocks to dig up, trees that were planted and of course the automotive course they get to take in the shop. Some have taken advantage of the craft studio for art classes!
So needless to say a little treat of chocolate might be a good idea! The Littles here at the Asylum love making these themselves (they are 10 and 13)! This recipe comes from The Blue-Eyed Bakers.
Crunchy Peanut Butter Cups
Makes 8
1/4 cup butter
3/4 cup peanut butter
3/4 cup graham cracker crumbs
(or as the Littles call them Grandma Crackers)
1/4 cup sugar
1 cup semisweet or milk chocolate chips
1/4 cup milk
Sea Salt (optional, but we recommend it)
Line a muffin tin with papers (we use a mini muffin tin, which will give you more at a smaller portion).
In a microwave safe bowl, melt the butter and peanut butter together for 45 seconds. Stir until smooth. Add graham cracker crumbs and sugar and mix to combine. Distribute mixture evenly between the prepared muffin cups. Refrigerate for 15 minutes to set peanut butter layer.
After the peanut butter has chilled, combine chocolate and milk in a microwave safe bowl and heat in 25 second intervals until chocolate is just melted. Stir until smooth. Distribute chocolate evenly over the top of the peanut butter layer. Sprinkle with sea salt and chill until firm, at least 30 minutes. Store covered in the fridge.
NOTE: We cut the butter back by 1-2 TBSP. I have also seen where people use Nutella instead of the chocolate chips. We recommend the milk chocolate chips.
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