I didn't have individual paper cups, so mine might not be "authentic" with the ridged edges, but they tasted darn good if you ask me! Graham crackers are also something that I've only found in expensive expat shops, so you can crush up digestive biscuits or "Maria" cookies as a substitute. You can also use Dr Oetker's Mix voor Kruimelbodem which can be found in most supermarkets with the baking supplies.
Homemade Peanut Butter Cups
Makes about 24 mini cups
300 grams (10.5 ounces) chocolate (dark chocolate, milk chocolate, bars, chips, whatever you'd like to use)
85 grams (1/3 cup) peanut butter
30 grams (1/4 cup) finely crushed graham cracker crumbs
Powdered sugar, to taste
You'll also need mini muffin tins or mini muffin paper cups. I used little silicone ones so I could pop the little cups out.
Melt your chocolate and "paint" it onto the muffin cups with a new clean paintbrush or a little pastry brush. Make sure to give them a pretty substantial coating on the bottom since it will be the base and if it's too thin it'll break when you take the peanut butter cups out. Put them in the fridge for a good half hour so they can cool and harden.
While the chocolate cups are cooling, mix together the peanut butter and crumbs. Add sugar to taste. If you use sweetened peanut butter you won't need much. I think I used about 2 tablespoons for our unsweetened peanut butter. Roll the peanut butter mixture into little balls and place inside the chocolate cups. Finally, spoon more melted chocolate on top to completely cover the peanut butter.
Cool in the fridge for another half an hour and then enjoy!
