Okay, ladies. Maybe it’s just because I’m PMS’ing and crampy this week, but these are amazing. You have the crunchy graham crackers, the smooth peanut butter, and the chocolate sprinkled with sea salt.
This recipe is so easy and it’s all microwaveable. You do have to wait a bit while you refrigerate the peanut butter cups…or just grab a spoon…but the waiting is the only hard part about this recipe. I had no idea that so few ingredients and just a little prep time could make something that’s pure bliss. Enjoy!
1/4 cup butter
3/4 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup sugar
1 cup semisweet or milk chocolate chips
3 tablespoons milk
2 tablespoons coconut oil
Line a muffin tin with papers and set aside. In a microwave safe bowl, melt the butter & peanut butter together for 45 seconds. Stir until smooth. Add graham cracker crumbs and sugar and mix to combine.
Distribute mixture evenly between the prepared muffin cups. Refrigerate for 15 minutes to set peanut butter layer.
After the peanut butter has chilled, combine chocolate, milk, and coconut oil in a microwave safe bowl and heat in 30-second intervals until chocolate is just melted. Stir until smooth.
Distribute chocolate evenly over the top of the peanut butter layer. Sprinkle with sea salt and chill at least 2 hours or until the chocolate hardens. Store covered in the fridge. Makes 9 peanut butter cups.