Homemade Peanut Butter Cups

Valentine's Day may have been ages ago, but I thought I'd share what I did for my dear husband.  

He has always loved the peanut butter and chocolate combination.  I've made various creations for him over the years, typically for no special occasion.

This year for ♥ Day I made him homemade peanut butter cups!

They were somewhat torturous to make, but they were pretty good.  I haven't made peanut butter eggs in years, but I am certain eggs were easier.  

We used this peanut butter cup recipe.  (I used semi-sweet chocolate chips and creamy peanut butter instead of the recommended.)  Unlike what the recipe says, this only made about 20 cups for me...not 30.  The recipe also suggested putting chocolate almost to the top of the cups, but that was just wasted chocolate.  Lining the bottom of the cup, filling with the peanut butter mixture, and topping with additional chocolate would have been sufficient.

Good peanut butter cups, but a lot of hard work (and love) definitely went in them.  I spent over 1 1/2 hours making them.  (Not including clean up.)  But if you are adventurous, give them a try!  They do taste good.

Homemade Peanut Butter Cups
2 cups chocolate chips (Milk chips are recommended.)
2 tablespoons shortening
1/2 cup butter
1/2 cup peanut butter (Crunchy is recommended; creamy was good.)
1 cup confectioner's sugar
2/3 cup graham cracker crumbs

1. Combine chocolate chips and shortening in a small saucepan.  Cook on low, stirring occasionally until completely melted and blended.
2. Keep cupcake liners in the stack, but loosen the top  one.  Spread about 1 teaspoon of chocolate mixture.  (The recipe says to take almost to the top of the the sides.  I totally disagree!  Just cover the bottom and a little bit of the side.)  Repeat for 20 (possibly 30 according to recipe.)  Refrigerate cups, but leave remaining chocolate on cold stove top.
3. Combine butter, peanut butter and cook over medium heat until melted.  Then stir in sugar and graham cracker crumbs.  Since it was so thin, I let it cool a bit before placing about 1/2 tablespoon of peanut butter mixture in chocolate coated cups.  
4. Cover with just enough chocolate to cover the chocolate!
5. Freeze cups and remove paper liners or just refrigerate in the cake liners!  Store refrigerated.

If you follow the directions of the original recipe and try to take the chocolate up the whole sides with a toothpick, you will feel the torture.  If you have some sort of paintbrush for food or just don't take the chocolate very far up the sides, they might be fun to make.  YUMMY!