Peanut Butter Cups

HALF of the Buckeye filling to use for the Peanut Butter Cup filling.
1/4 c (2oz) cream cheese
1 1/2 c peanut butter
1 c graham cracker crumbed (~14)
salt
3 cups powdered sugar
10 T unsalted butter, melted and cooled

The Buckeyes called for 12oz of dark chocolate, coarsely chopped. You need more for Peanut Butter Cups.

Beat cream cheese and peanut butter. Add crumbs and beat 10 seconds. Add sugar and butter, slow to combine, then faster, scraping sides. Then shape into little disks in the size for the papers put on wax paper and freeze.

Melt chocolate, let cool to tepid (less than 100F). Using a ketchup bottle put the melted chocolate in the bottom of each cupcake paper, put in a peanut butter disk then cover in chocolate. Chill in fridge 3o minutes, at least.


Aunt Heidi adapted this recipe from Buckeyes on Smitten Kitchen.