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1
Crush the chocolate into small pieces.
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2
Put 1/2 the amount of chocolate into a heat-resistant bowl, then melt in a microwave.
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3
Keep a close watch, mixing every few seconds, to make sure it doesn't burn.
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4
You can also use a double boiler.
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5
Fill each paper cup with about 1 tablespoon, and use the back of a spoon to spread it along the inside edges.
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6
Set the cups on a platter, then chill in the refrigerator until the chocolate hardens to make the chocolate cups.
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7
(About 1 hour.)
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8
Using a food mill, crush graham crackers into a powder, or put the crackers in a sturdy plastic bag and crush with a rolling pin or an empty bottle.
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9
Put the peanut butter into a heat-resistant bowl and microwave for a few seconds until soft.
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10
Be careful not to heat it for too long or it will get runny.
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11
Add the powdered sugar and crackers and mix well.
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12
If using unsalted peanut butter, add a pinch of salt.
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13
Put a spoonful of peanut butter into each chocolate cup.
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14
Leave enough room at the top to seal with chocolate.
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15
Return the platter to the refrigerator to chill until the peanut butter hardens.
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16
It doesn't have to be brittle, when it looks like the peanut butter has set, it's done.
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17
Melt the remaining 1/2 of the chocolate and cover each cup.
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18
Use the back of a spoon to evenly spread the chocolate, taking care not to leave gaps.
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19
Chill in the refrigerator again to harden.
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20
Leave for at least one hour, or overnight if possible, to let the flavor of the peanut butter insides blend.
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21
Peel the paper off carefully to keep the shape of the corrugated sides intact, then they're done!
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22
Enjoy the nice combination of chocolate and peanut butter!
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23
When I don't have enough chocolate, I use a type that melts easily.
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24
Reese's uses milk chocolate, so that's the basic recipe, but feel free to use bitter chocolate.
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25
I use Skippy Creamy Peanut Butter.
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26
It's essential to use salted peanut butter.
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27
Use the crunchy type, if you like.
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28
If you don't have graham (whole wheat) crackers, you can use Bran crackers that have wheat germ.
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29
I recommend plain.
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30
The powdered sugar gives a silky texture.
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31
You can also transform granulated sugar into powdered sugar by processing it in a food mill!
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32
Variation: I melted white chocolate into the leftover 1/2 batch of chocolate and decorated the tops with different colored chocolate.
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33
If you prefer, you can reduce the amount of peanut butter from 250 g to 180 g. You can also reduce the amount of graham crackers and sugar each from 60 g to 50 g.
