Simple peanut butter cups

I remember the first time I had a bite of Reese's peanut butter cups. I was 12, and my eldest sister, had just come back from her trip to New York. She bought 2 packets of the mini cups. Guess who finished a whole packet in one day?

They sell Reese's at some candy shops like Sweet As in Australia, but they aren't the best buy. 2 bucks for 1 packet, containing two peanut butter cups.

So today's recipe, I say, could be just as good as the original. Actually, I might even like this one better.

There are several recipes online for home-made peanut butter cups like this one. Some recipes call for powdered sugar, light brown sugar, butter, this and that. However, I'm not really fussy, and just prefer to melt the peanut butter by itself , and add some biscuit crumbs! It gives it a really good crunch. I used digestive biscuits, which can be considered as an equivalent product to the American Graham crackers.

Whenever I make these, I never measure out the ingredients. These are just rough estimates, but you can up or lower the amount however much you want. You can't mess up, since it's a no-bake treat and it's depending on how much peanut butter filling or chocolate you want. You can make these into regular muffin-sized cups (jumbo peanut butter cups!), or mini cups.

Simple peanut butter cups

Yields: Roughly about 10 mini peanut butter cups. 

Ingredients
4-5 tablespoons of peanut butter (I used crunchy)
3/4 cup choice of chocolate (dark, milk or white. I used dark.)
1/3 cup of crushed biscuits/cookies (any type of biscuit e.g Graham crackers, digestive etc)

*optional - sea salt to sprinkle

1. Melt some of the chocolate using a double boiler, over the stove or microwave in a heat-proof bowl.
2. Take a spoonful of the chocolate and coat the muffin case.
3. Put the chocolate shells in the freezer for 15 minutes, or until set.
4. Microwave the peanut butter for about 30-40 seconds, and combine with the crushed biscuits. The texture will be like a paste.
5. Evenly put spoonfuls of the peanut butter paste into the muffin cases. Freeze for another 5-10 minutes.
6. Melt the remaining of the chocolate and fill the cups until the top. Return to the freezer, for about an hour until set.
7. When ready to eat, let it sit on the counter for half an hour until room temperature.

Coat the muffin liners with the melted chocolate. Put in the freezer until set.

Make the peanut butter paste and then spoon the mixture into the chocolate cases. Put in the freezer for an additional 15 minutes.

Microwave the remaining chocolate, and fill the chocolate cups. I sprinkled some sea salt on top. Put in the freezer until set.