Wednesday, June 19, 2013

Peanut Butter Cups (Paula Deen)

1 lb semisweet chocolate, chopped
1 c creamy peanut butter
1/2 c butter, softened
1 c graham cracker crumbs
1 c powdered sugar
1/2 tsp salt

Line mini muffin pan with miniature muffin liners.

Melt chocolate in double boiler.

Spoon 1 tsp melted chocolate into bottom of each cup. Let cool.

Using mixer, beat together peanut butter, butter, graham cracker crumbs, sugar and salt.

Press 1 tsp peanut butter mixture over chocolate, pressing to edges of cup.

Spoon melted chocolate over peanut butter to cover.

Refrigerate 30 minutes to set up.

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