Sometimes, you just need a big chunk of chocolate stuffed with peanut butter with a dash of crunch. It was Monday yesterday, so we deserve these, right? RIGHT!
I think we should celebrate getting through a Monday, let’s make these extra delicious peanut butter cups to keep a head of steam through the week.
Ritz crackers bring the salty/crunchy factor. Vegan chocolate chips bring the..chocolate (no explaining to be done there). Peanut butter brings some texture to the party.
Everything gets melted, dropped into muffin cups and frozen, easy peasy! (spell check is telling me ‘peasy’ isn’t a word, so wrong!)
The layer line up is chocolate, cracker, peanut butter, and more chocolate. Obviously you know at this point that the worst part is waiting for these to freeze! Trust me, if you try to take them out too soon you end up with a half melted peanut butter cup and are faced with ‘do I just inhale it or re-freeze it??’.
I ate it to save it from melting (duh), it had to be done.
But really, don’t do what I did with these cups of sweet goodness. I completely overfilled each cup, globbing the peanut butter on like nobody’s business and ending up with a peanut buttery mess because the cups were too full. But! The good news is that these still tasted like creamy Reese’s cup stuffed with a crunchy center, so it is a winner without a doubt. The sweet chocolate with the crunch of the Ritz cracker and salty factor of the peanut butter is a dynamite combo.
I didn’t have paper muffin liners on hand, but I’m sure it would make the removal of these much, much easier. The faster/easier you can get these cups out of the pan, the better. Go celebrate another start of the week, it’s almost Wednesday!
Stuffed Peanut Butter Cups
adapted from Averie Cooks
1 cup semisweet chocolate chips, melted (I used vegan )
4 Ritz Crackers
6 teaspoons peanut butter
Place four paper muffin liners inside a muffin tin .
Melt the chocolate chips in a bowl and spoon 1 tbs. of melted chocolate into the bottom of each muffin liner.
Place liners into the freezer for 5 minutes until the chocolate sets up. While the chocolate is setting, spread each of the four crackers with peanut butter, using about 1 ½ teaspoons of peanut butter for each cracker.
Remove the muffin liners from the freezer and place one peanut butter-covered cracker in each cup. Cover the top of each cup with the remaining chocolate.
Freeze or refrigerate the cups until chocolate has set up before unwrapping.