Happy Valentine’s Day!
To celebrate, we’re going to have a nice family breakfast together. Then Steve and I are going out on a lunch date to a favorite Hawaiian restaurant. I usually don’t give Steve anything for Valentine’s Day, but this year I was inspired. I made him an etched monogrammed glass filled with chocolate peanut butter cups. The way to my husband’s heart is glassware and chocolate.
I have been obsessed with chocolate and peanut butter recently, and these little morsels are just the thing for Valentine’s Day. They are decadent, with the perfect peanut butter center (the secret is graham cracker crumbs!). Whatever you plan to do this Valentine’s Day, enjoy these chocolate peanut butter cups!
Chocolate Peanut Butter Cups
12 ounces semisweet or bittersweet chocolate
1/3 cup creamy peanut butter
1/4 cup confectioners sugar
1/4 cup crushed graham crackers
1 tablespoon butter, melted
In a bowl, mix together the peanut butter, confectioners sugar, graham crackers and butter; set aside. Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Use a small paintbrush to coat insides of the paper candy cups with the melted chocolate, making sure to cover the bottom and sides well. Place the cups in a cupcake tin. Transfer to the freezer until set, about 10 minutes. Remove the cups from the freezer, and place about one teaspoon of the peanut butter mixture in each cup. Press down a bit with a spoon to spread. Spoon more melted chocolate on top of each cup. Tap the cupcake tin several times, to allow the top of the chocolate to level. Place the peanut butter cups back in the freezer for another 15-20 minutes to set. Eat cold or at room temperature. Store in an airtight container. Makes about 18-20 mini peanut butter cups.