I have a very small sweet tooth. Usually a piece of dark chocolate makes me happy after a meal. But at Easter I am usually pretty disappointed in the candy selection. So I make these… I have a hard time sharing them. Because no one enjoys these like I do.
¾ cup salted butter, melted
2 cups powdered sugar
2 cups graham cracker crumbs (two packages)
1 cup creamy peanut butter
1 small container of marshmallow fluff
2 bags of dark chocolate melting wafers (found at any craft store)
and two egg shaped molds. (I use two so that while one is in the freezer ‘setting’ I can work on the other mold)
Mix together the melted butter, powdered sugar, graham cracker crumbs, and peanut butter in a food processor until a crumbly dough forms. Set aside in the fridge.
Follow the instructions on the chocolate wafers and melt in the microwave. BEING CAREFUL NOT TO GET ANY WATER IN THE CHOCOLATE – or the chocolate will ‘seize’ and become unusable.
Spoon a little bit of chocolate into the bottom of each egg mold and while tilting the mold in your hand, ‘paint’ the sides of the mold so that there is a thin layer of chocolate coating the mold. Put pan in freezer for 10 minutes.
Once the bottom layer of chocolate has hardened, take the mold out of the freezer and put a small spoonful of marshmallow fluff in the mold.
Then move onto the peanut butter.
Remove the mixture out of the fridge. The peanut butter mixture should be pliable, like a stiff cookie dough. Shape the PB mixture into the shape of the mold and gently press it onto the marshmallow. Continue until all cups are filled.
Cover each peanut butter cup with a top layer of chocolate (if your chocolate has gotten too hard while waiting, you can put it in the microwave for a few more seconds to melt it again). Make sure that the chocolate covers the top and meets the sides of chocolate to completely enclose the peanut butter.
Put in the freezer for about 20-30 minutes to harden. They are ready to eat immediately!