dark chocolate peanut butter cups

Oh boy, oh boy, oh boy were these delish. My stars, these were good! I am a HUGE fan of anything peanut butter and chocolate. These homemade peanut butter cups were some of the best I've made in years. I have to thank Pete over at Pete Bakes for this one. I've made peanut butter cups before and they were ok, but I never thought to use high cacao chocolate (60-70% cacao); it made all the difference, it truly did. The dark chocolate really melded perfectly with the salty peanut butter (I added in some sea salt to the peanut butter mixture). These are the perfect little treat to make for family, friends or special clients for the upcoming Easter holiday. Trust me, those Reese's peanut butter cups have nothing over these. These are frutto di Dio (fruit of the Gods), heavenly.

That center is salty, creamy, peanut buttery goodness.

dark chocolate peanut butter cups
adapted from pete bakes
print recipe

12 oz dark chocolate 60-70%
1/3 cup creamy peanut butter (I added in an extra 1-2 TB) Note**1/4 cup confectioners’ sugar
1/4 cup crushed graham crackers (finely, but not a powder, but not chunks either)(I added in 1 tsp salt to peanut butter mixture)
In a bowl, mix together the peanut butter, confectioners’ sugar, salt, and graham crackers. I put mine in the fridge to harden up a bit as it’s easier to form into balls.
In a double boiler, carefully melt the chocolate (set a metal bowl on top of a saucepan with boiling water).
Use regular or mini cupcake tins and line them with cupcake liners. It is best to use 3 to 4 liners per each compartment as this will help hold the structure of the pb cup.
Using a pastry brush, brush the melted chocolate on the bottom and sides of mini cupcake liners; when in doubt, add more chocolate, since this will be the base for your candy. Place in the freezer for 10 minutes.
While those are in the freezer get out the peanut butter mixture and form into teaspoons or tablespoon balls depending on what size peanut butter cup you are making.
remove the cupcake tins from the freezer, and place about one teaspoon (1 tablespoon for larger size) of the peanut butter mixture in each cup, make sure to put it in the middle, not touching the sides of the cup. Spoon more melted chocolate on top of each cup, make sure to get filly in around the sides too.
Place the peanut butter cups back in the freezer for another 15 minutes to set. Let them sit at room temp before devouring. Should make 12-16 mini's or 8 big ones.
Note** I used Whole Foods 365 Organic creamy peanut butter.