Easy PB Cookies

Sorry I wasnt here Monday, but the Asylum docs recommend I become friends with my chair and a heat pad for the day. I slept off and on and visited with my Mom. My mom is here for the next month and we are very excited to have her. Just wish we could get my dad to stay longer ;) 

I am always looking for recipes to teach my kids. They try, they just are not naturals. I keep hoping something will click like it did for me. The youngest likes recipes like today's. So, these are perfect to have the kids help you.

Easy PB Cookies

1 box yellow cake mix
2 eggs
1 cup peanut butter
1/2 c oil

Place 1 Tablespoonful at a time and bake at 350° for 10 min.

That is easy, right?

Go gather up the kids and give it a try!

Peanut Butter Cupcakes

A friend shared these on her page and it looks perfect for upcoming birthdays.

Between February and June we have A LOT of birthdays, but March is the busiest with 5 (including the beautiful friend who shared the recipe)!  We also have a baby due in the family in March, so excited to meet her!

So this recipe is copyrighted. The credits are at the bottom. This recipe comes with a boxed cake version as well as a from scratch which I love. So make sure you check out the author of this mouth watering recipe, Your Cup Of Cake!

CHOCOLATE CAKE:

Box Version

1 box devil’s food cake mix
3 eggs, 1/2 C. melted butter
2/3 C. sour cream
1/2 C. milk
Bake at 350 degrees for 15-20 minutes

From Scratch

1 1/2 C. all-purpose flour
1 C. unsweetened cocoa powder
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
4 eggs, at room temp
1 C. sugar
1 C. brown sugar, packed
2/3 cup oil
1 C. buttermilk or milk
1 Tbsp. vanilla extract
PEANUT BUTTER FROSTING:
1/2 C. butter, softened
1/2 C. creamy peanut butter
3 tsp vanilla extract
1-2 Tbsp. milk
3-4 C. powered sugar
Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners, I used orange to really bring out the Reese's Pieces theme!
2. In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside.
3. In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk and vanilla extract.
4. Pour half the dry ingredients into the wet and stir. Then add the rest of the dry ingredients and stir again. Don't over mix.
5. Fill cupcake liners 2/3 full and bake for 18-22 minutes or until an inserted knife comes out clean. Let cool.
6. Peanut Butter Frosting: Beat butter and peanut butter until smooth. Add vanilla extract, milk and 2 cups powdered sugar. Continue to add powdered sugar until you reach your desired consistency. If it becomes too thick, like a cookie dough, add more milk!
7. Frost cooled cupcakes and top with Reese's Peanut Butter Cups! You can use the regular sized or the minis!
3.1
Copyright © YourCupofCake

Pumpkin Pecan Peanut Butter Cookie Cups

Hello All!  Prayers to those that need them.  Spicy and I want to thank you very much for stopping by!  I have already started thinking about Thanksgiving and the amount of people I will be feeding is growing so I'm trying to find easier, simpler and more hand held type foods to lighten my load!  This dessert, which I tried out on my mom and dad recently, turns out to fit right in!  So good!  So not good for my diet!  LOL!  Sorry, not supposed to call it a diet, lifestyle change LOL!  Anyway, they are great!~   Give them a try, hope everyone loves them at your Asylum also!  Have a great week, see you Thursday!

Pumpkin Pecan Peanut Butter Cookie Cups

1 pouch Betty Crocker Pumpkin Spice Cookie Mix

1/2 Cup butter, softened

1 Egg

36 unwrapped miniature chocolate covered peanut butter cup candies

36 pecan halves

Heat oven to 350°.

 In medium bowl, beat cookie mix, butter and egg with spoon or electric mixer on medium speed until blended. Shape level tablespoons of dough into balls to make 36 balls. Place a dough ball in each of 36 ungreased mini muffin cups.

Bake 10 to 12 minutes or until golden brown around edges. Immediately place 1 candy in center of each cookie. Cool 10 minutes; remove to cooling rack. Press pecan half onto top of each candy. Cool completely, about 1 hour.

*Recipe from bettycrocker.com

Edible Peanut Butter Cookie Dough

This last week was a long one as my hubs only had one day off in two weeks. He has another week to go before his next day off, which comes just in time for the Airshow at our AF base!  So we have a big weekend planned with family. So when I get cravings like this I don't care about the health eating goals for the week!

 

I had a PB craving, but it's so warm out that I didn't want to turn on the oven. So I started searching Pinterest (it's the new Google) and yelled for children. The teenager showed up so he helped me!

 

Edible PB Cookie Dough

 

1 TBSP butter, softened
3 TBSP PB
1/2 cup Brown sugar, packed
1 TBSP milk
1/8 tsp vanilla
1/3 cup Flour
Pinch of salt
Chocolate chips (optional)

 

Combine ingredients, fold in chocolate chips if desired and enjoy!

 

It doesn't get any easier than that.  I hope that you all enjoy your Mondays and that you get an amazing start to the week.  If not come see us here at the Asylum and we will help you through!

Two-Ingredient Banana Peanut Butter Ice Cream

Good morning all and happy Tuesday!  I hope your week is going well.  Prayers to those that need them.  I can't believe August is right around the corner, time really does move faster when you are older lol!  Anyway, still having an over abundance here from veggies from dad's garden, I really shouldn't complain they are delicious and just can't seem to use them up fast enough!  Today's recipe has nothing to do with those veggies!  It does how ever have plenty to do with the fact that my problem with ice cream packs on the pounds so I found something I love and that doesn't hurt me quite as bad!  Woo hoo!!!  I'm sure you have all heard of this before but it was knew to me about a month ago.  I have made it three different times, they have all been delicious but a little different in consistency!  Cold and creamy though and that's all I was looking for!!  Hope you enjoy!!

Two-Ingredient Banana Peanut Butter Ice Cream

Yield: Serves 4
ingredients:
4 large very ripe bananas
2 tablespoons peanut butter


1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.

2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.

*Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender!

* I now try to keep frozen bananas in my arsenal!  :D

Stay cool!!!

PB Granola Bars

I am down to one after school snacker. The teenager now comes home at super time with my hubs. So I try to make it fun for LB since it is rarely just him and I. This comes from Martha Stewart and is a favorite of ours!

My Asylum is crazy this week.  Kids and hub's had Monday off, hubs had yesterday off as well.  I had a dental appointment,  and not feeling well.  Woke up this morning with a sore throat and cough.  I have an interview this morning,  so I am hoping to go back to bed for a bit after everyone leaves! Hope your Asylums are doing better!

PB Granola Balls
INGREDIENTS 1/3 cup honey
1/4 cup natural peanut butter
2 tablespoons unsalted butter
1 cup crisp rice cereal
1 cup old-fashioned rolled oats
1/4 cup dried fruit

DIRECTIONS In a small saucepan over medium, heat honey, peanut butter, and butter. Stir until loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats, and dried fruit. Drop mixture by the tablespoon into mini paper cupcake or candy liners. Place on a rimmed baking sheet, and refrigerate until set, about 15 minutes.

Salted Caramel Peanut Butter Pie

Happy Tuesday!  Hope things are well.  I haven't made this recipe and to be honest I probably won't get to it as soon as I would like but I just couldn't pass up sharing it.  I literally was drooling when reading this luscious dessert recipe.  If you get around to making it before I do, let us know!  Have a great week, see you Thursday!

Tighten up those straight jackets!  There is work to be done!  Look at this, how can you possibly resist? Mmmmmmmmmmmmmmmmmmm................................................

Caramel Peanut Butter Pie

Yields 1, 9-inch pie

Ingredients

Crust:

• 1 1/2 cups pretzels
• 2/3 cup unsalted butter, melted

Caramel Sauce:

• 1 1/3 cups sugar
• 1/3 cup water
• 1 1/4 cup heavy cream
• 1 cup roasted salted peanuts
• 1/3 cup crème fraiche

Filling:

• 1 1/4 cups smooth peanut butter
• 1 (8 oz.) package cream cheese
• 1 cup heavy cream
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• pecans, optional

Directions

1. Preheat oven to 350º F.
2. Pulse pretzels in food processor until semi-finely ground (or chop pretzels by hand).
3. Drizzle in melted butter until coarse mixture comes together. Turn out into a 9 or 10-inch pie plate and use your hands to firmly press pretzels into a packed crust.
4. Bake for 8-10 minutes, or until dry and set. Set aside.
5. In a medium saucepan over medium heat, cook 1 1/3 cups sugar with 1/3 cup water to begin your caramel sauce.
6. Stirring frequently, cook for about 10 minutes, or until mixture is a dark, amber color.
7. Remove from heat and add heavy cream. Be careful, as mixture will bubble up.
8. Return to heat and bring to a boil. Stir continuously so caramel cooks evenly and becomes smooth again.
9. Pour into a bowl and stir in crème fraiche. Refrigerate 35-45 minutes, or until chilled, then mix in peanuts.
10. For filling: In a large bowl or mixer, beat together peanut butter and cream cheese on medium-high speed until pale, fluffy and smooth.
11. Gradually add in sugar, vanilla extract and sea salt, and beat until fully incorporated.
12. In a separate medium bowl, beat heavy cream until soft-medium stiff peaks form.
13. Spoon 1/3 cup peanut butter mixture into heavy cream and fold it in. Then return 1/3 cup heavy cream into peanut butter and fold in to incorporate.
14. Repeat with remaining heavy cream in 1/3 cup increments.
15. Remove crust and sauce from refrigerator and pour caramel sauce in an even layer over the crust.
16. Then use a rubber spatula to smooth peanut butter mousse over the caramel sauce. Make sure they don’t blend together. Refrigerate 30-40 minutes, or until set.
17. Garnish with whipped cream and pecans if desired, and serve chilled. 

Recipe adapted from Cuisinart

PB Cup Rice Krispie Treats

This recipe comes from Inside Bru Crew Life.

Peanut Butter Cup Rice Krispie Treats
Prep Time: 15 minutes

Yield: 24 bars

Peanut Butter Cup Rice Krispie Treats

These Peanut Butter Cup Rice Krispie treats a fun way to use up extra candy from your cupboards. Be prepared to eat many of these delicious little squares.

Ingredients

7 cups mini marshmallows
7 Tablespoons butter, divided
1/2 cup peanut butter
7 cups plain Rice Krispie cereal
24 Reese's Peanut Butter Cups, unwrapped
1 1/2 cups chocolate chips
Instructions

Melt 4 Tablespoons butter over low heat in a saucepan. Add the marshmallows and stir until completely melted. Stir in the peanut butter.
Pour the cereal into the marshmallow mixture and stir until completely combined. Press half the cereal mixture into a buttered 9x13 pan.
Place the 24 peanut butter cups over the top of the rice krispies in the pan. Spoon the rest of the rice krispies over the top and press down. Let cool completely.
Place the chocolate chips and remaining 3 Tablespoons of butter in a microwave safe bowl. Heat for 1 minute. Stir until creamy. You can heat it an additional 10-15 extra seconds, if needed. Spread over the top of the rice krispie treats. Let set. Cut into 24 squares. Store in a sealed container on the counter.

Mrs.Weasley's fudge

I found a positively brilliant blog called nomnomnomblog.com it has a eight Harry Potter recipes and I will have to try them all! I thought this recipe would make a great Valentine sweet. This comes directly from their blog and they get all the credit so go visit them!

Mrs. Weasley’s Mag­i­cally Easy Fudge

Because we are addicts, I added a bit of peanut but­ter to this batch, but you can add nuts or just go au naturel. I make this fudge in a lit­tle 6x8 pan and the pieces aren’t super thick. If you use a big­ger pan or want thick fudge, I sug­gest mak­ing at least 1 1/2 batches or 2. Darn, don’t you just hate hav­ing more fudge?!

1 cup organic sugar (I use raw sugar for a deeper fla­vor)
1/4 cup milk of choice
5 tbsp. mar­garine
1 cup choco­late chips
1/2 teas. vanilla
optional: 2 tbsp. peanut but­ter
optional: sea salt

Line a small pan (see notes in recipe intro) with parch­ment or foil. In a saucepan over medium heat, com­bine the sugar, milk and mar­garine. Whisk­ing con­stantly, bring to a boil. Lower heat to a sim­mer and cook until the sugar is dis­solved com­pletely. Remove from heat and whisk in the choco­late chips and vanilla until smooth. Spread into pre­pared pan. If using peanut but­ter, scat­ter blobs of it around the pan and swirl with a but­ter knife. Sprin­kle salt on top.

Let fudge set in fridge for at least an hour before cut­ting. Because this fudge must stay refrig­er­ated, I do not rec­om­mend send­ing by owl.

PEANUT BUTTER & CHOCOLATE CHIP CREAM CHEESE COOKIES

Today's recipe was made for the Super Bowl party my kids, my mom and I had this weekend.  So many munchies so many bad for us foods!  But we didn't care!  My Seahawks were playing!


We had 75 different chips, 8 layer taco dip (recipe on Wednesday), chips and salsa, chocolate bars, Saucy's Crockpot Cinnamon Roll Casserole, soda, pizza, lasagna, and of course these cookies! There were straws with mustaches and football bowls as well as football themed plates and napkins. My kids should be fun at school today (hee hee).


The only tip I have is--get the seamless ones if you want to make this even easier! Sadly, I can't ever find them here.


I found this via Facebook, so I have no idea where it originated.




PEANUT BUTTER & CHOCOLATE CHIP CREAM CHEESE COOKIES


Ingredients
1 can seamless crescent rolls (or pinch together seams on a regular can, or make your own)
8 oz cream cheese, room temperature
1/3 cup sugar
2 tsp vanilla
¾ C mixed peanut butter and chocolate chips (I used Reeses PB chips and Dark Chocolate chips)

Directions:
Beat sugar, cream cheese and vanilla together until smooth and creamy.
Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough.
Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
Sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling.
Roll the crescent sheet up tightly and wrap in cling wrap.
Place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard.
When chilled preheat oven to 350°.
Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
Slice the crescent roll into 1/4" slices. They won’t keep the precise round shape, but that is fine!
Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
Cool on the parchment paper or wire rack.
Enjoy! They are soft and oh so good!!

PB Frosting

So if you follow us on Facebook you may have seen this quote by Mr. Spicy.

"We know each other so well we are psychoticly connected."

He had told my youngest resident that I should be coming out of the store any second, just like that I walked out. There are many times we have done this. I'd like to think it is more soul mate than psychotic, but yeah it probably is...

So, the other night I made a white cake and didn't want the too sweet can of blue frosting. (This whole lifestyle change may be working!) I also had a peanut butter craving. (Maybr not.) So I made PB Frosting!

I would store this in the fridge after you've put it on the cake. It does contain milk.

PB Frosting
1 c PB
2/3 c powdered sugar
1 tsp vanilla extract
2 TBSP milk
3 TBSP  butter (room temp)

Mix with a mixer adding more milk as needed to get a spreadable consistancy. Make sure your cake has cooled completely as it will take some arm muscle to spread this. Your cake will crumble if not cooled.

I've never tried replacing the milk with water, but it could work.

Peanut Butter Pecan Pie

Ahhhh Saturday.  Cold Saturday lol.  Hope things are warm and cozy at your Asylum's.  Ok, I'm pretty sure those of us that put on the Thanksgiving meal have already started purchasing our long list of items.  I certainly have and so being in the Holiday spirit I am going to share one of the Resident's absolute favorites!  So good.  Geez, I'm gaining weight just talking about this stuff.  It's gonna be a long Holiday season LOL.  Really appreciate you guys, hope the recipe does you well.

We haven't had a Holiday meal without this since I stumbled on it in a Family Circle Magazine November '07.  Mmmmmmmm

Peanut Butter Pecan Pie

1 unbaked pie crust for a 9" pie

3/4 Cup light corn syrup

12/ Cup creamy peanut butter

3 eggs

3/4 Cup granulated sugar

1 teaspoon vanilla

3/4 Cup coarsely chopped pecans

1/2 Cup coarsely chopped peanuts

1.  Heat oven to 350°.

2.  Fit pastry into pie plate.  Decoratively flute edge.  Set aside.

3.  In a large bowl, whisk corn syrup, peanut butter and eggs until smooth.  Whisk in granulated sugar and vanilla.  Then stir in pecans and peanuts.  Pour into crust.  

4.  Bake at 350° for 50 minutes or until browned and center is set.  Cool completely on a wire rack at room temperature.  Slice and serve.

Let the Holidays commence!  :D

PB&J Yogurt!

Today's recipe came from necessity. I am not a huge yogurt fan, but doctor recommended I eat it at least once a day. So I eat it for breakfast one less meal I have to try and figure out! But, plain old yogurt - whether flavored or not - can get boring. So a friend recommended Skinytaste.com for snack/holiday ideas and I found this! I tried it last night because I couldn't wait and it was sooo yummy!

I of course used similar products I already had in the kitchen (I prefer Danon Greek yogurt), but it still turned out great!

Enjoy Residents!

PB + J Yogurt
Skinnytaste.com
Servings: 1 • Size: 1 bowl • Old Points: 5 pts • Points+: 6 pts
Calories: 240 • Fat: 7 g • Protein: 22 g • Carb: 24 g • Fiber: 1 g • Sugar: 17.5 g
Sodium: 251 mg 

Ingredients:

6 oz fat free plain Chobani
4 tsp reduced sugar grape jelly
2 tbsp red seedless grapes, cut in half
1 tbsp reduced-fat peanut butter
1 tsp unsalted peanuts

Place the yogurt in a bowl. Top with jelly, then peanut butter. Sprinkle peanuts and grapes and grab a spoon!

Frozen Banana Bites

So my Asylum is trying to change the way we eat and exercise. Whether they like it or not! So I have been searching for easy snacks, especially for me throughout the day.  I tend to snack more than actually eat a meal.  So I searched for a way to use up some of my bananas.

I found these very yummy and they are slightly specific because I record my calorie intake, so I had to break them down. When it was all broke down they were roughly 46 calories per sandwich. Which seems like a lot, but two were enough.

Frozen Banana Bites
Bananas
Peanut Butter
Chocolate Chips (semi or milk)

I sliced the bananas. I got roughly 16-18 slices.

I spread 1/2 tsp peanut butter on a slice of banana and topped it with another.  I placed them on a cookie sheet covered in waxed paper. I placed them in the freezer for a half hour to harden.

I then melted 1 cup of chocolate chips and 1/2 tsp of coconut oil in the microwave.

I put 1 Tsp of melted chocolate on the top of the bananas. Next time I will use less as it upped the calorie count!

I will also coat the whole piece instead of the top. 

Put back in the freezer for another half hour and then toss them all in a bag and store in the freezer.

 

Ah, Good Afternoon!

Sorry the blog is later in the afternoon but this asylum has been crazier than usual.  Ugh.  It just seems to be hard somehow every day.  I'm tired and my heart hurts.  But enough of that.  I don't have much time but couldn't let down the crazies that do come visit or Spicy for that matter.!  Still trying to put weight on mom so I found this recipe for peanut butter cookies.  The doctor said Peanut Butter is a good way to put weight on (go figure it's like one of my favorites!) and mom doesn't like it.  BUT put it in a cookie and she will scarf them down lol!  Hope you enjoy!  Oh and just in case you are not familiar a t = teaspoon and a T = tablespoon!

Perfect Peanut Butter Cookies

Yield: About 2 dozen cookies

Adapted from Smitten Kitchen

Ingredients

• 1-1/4 c all-purpose flour
• 3/4 t baking soda
• 1/2 t baking powder
• 1/4 t salt
• 1/2 c butter, softened
• 1 c peanut butter (creamy or crunchy, your preference)
• 3/4 c sugar + more for rolling cookies
• 1/2c firmly packed brown sugar
• 1 large egg
• 1 T milk
• 1 t vanilla

Instructions

1. Preheat oven to 350. Line two baking sheets with parchment paper.
2. In a mixing bowl, stir together the flour, baking soda, baking powder, and salt. Set aside.
3. In the bowl of a stand-mixer fitted with the paddle attachment, beat the butter and peanut butter together until smooth and fluffy. Add the sugars until combined, then incorporate the egg, followed by the milk and vanilla. Gradually add in the flour mixture and beat until thoroughly combined.
4. In a small bowl, put a few tablespoons of sugar for rolling your cookies. Using a medium cookie scoop, portion out your dough and roll each ball into the sugar until coated on all sides. Place on baking sheet, allowing room for the cookies to spread out while baking.
5. Bake for 10-12 minutes (mine were perfect at 11), being careful not to overbake. The cookies will look slightly underdone in the center, but they are not. They will set up as they cool.

Notes

I always bake off half the batch of dough, then refrigerate the rest of the dough to bake the next day. The cookies in the photos were from the dough that had been refrigerated about 24 hours.

Are you wondering why there's no classic fork marks on the top of my cookies? This is because that method was started to help the cookies flatten out while baking. I found that this recipe didn't need help to flatten and that they were just perfect without the fork intervention. :)

* I on the other hand did indeed use a fork and make the lines.  There is just something comforting and memory jogging about them.  I also chose not roll them in the additional sugar as you can tell by my pictures below. You, my crazy friends, do what ever makes you happy!  But the cookies are delicious no matter how they look!  See you Thursday!  Hope your week is going awesome!

Greek yogurt upgrade

Here is a quick recipe I wanted to share! My kids love it!  I am being quick today as we are off to do some touring of our beautiful Black Hills!

Greek yogurt upgrade

1 container of vanilla Greek yogurt

1-2 TBSP peanut butter

White or chocolate chips to taste

Drizzle of honey

Mix all ingredients together and enjoy!

This makes a great after school snack or when you are craving ice cream or cookie dough!

Wednesday, I think

The Asylum Doctors are saying my meds are finally working and all I want to do is sleep! So it is Wednesday right?!?! LOL!

Hubs is home on vacation until Monday so who knows where we will end up today! 

So I was trying to think of a quick and easy sweet to have on hand and I remembered these little no bake PB cups from blueeyedbaker.com!

Makes 8 1/4 cup butter 3/4 cup peanut butter 3/4 cup graham cracker crumbs 1/4 cup sugar 1 cup semisweet or milk chocolate chips 1/4 cup milk Sea salt Line a  muffin tin with papers (you could also use a mini muffin tin if you prefer).     In a microwave safe bowl, melt the butter & 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

Monday Madness

Mondays are days that should end in chocolate!  The recipe for today is a great way to solve those peanut butter/chocolate cravings.  The weather is yucky and dreary here in the Black Hills.  We have had rain and hail.  The Asylum's garden took a beating on Sunday morning.  Hopefully after this bout of snow and rain pass the plants will still be alive! 

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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