Peanut butter candy cups by Daphne Oz
1 hr 13 min
½ cup(s), plus more to reach desired consistency
Powdered peanut butter
60-69% dark chocolate
4 oz, melted
2 sheet(s), each broken into 8 pieces
4 medium, each cut into 4 pieces
- Stir together warm water and peanut butter until a thick and creamy paste forms that holds together when pinched. Roll 1 tablespoon of peanut butter at a time into balls between the palms of your hands, then press each into the base of a mini muffin tin to form discs. I find a silicone muffin tin works best to easily remove the finished candy cups. Alternatively, use mini muffin liners for easy removal.
- Press a piece of graham cracker into the top of each peanut butter disc. Drizzle each disc with 1-2 teaspoons melted chocolate and sprinkle with sea salt. Place in the freezer until set, at least 1 hour. Top with a date piece for a wonderful soft caramel chew or, if you return the muffin tray to the freezer and allow the date to harden, it will be even chewier. Alternatively, you can also add the date on top of the graham cracker before drizzling with chocolate for a different presentation — all delicious!
- Serving size: 1 candy cup