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Peanut Butter Cups from the Divas of Dish

Written By Pam Brandon and Anne-Marie Denicole On December 2, 2013

Divas Peanut butter cups

‘Tis the season of sugar and spice, and the divas, who behave most of the year, can’t resist making (and tasting) sweets for holiday gift giving. However, that doesn’t mean the oven needs to be turned on, or hours need to be spent creating delicate iced cookies. 

We prefer a little dark chocolate, and nothing marries better with chocolate than salty peanut butter. And these little beauties are just the right size for a bite or two – no over indulging unless you can’t eat just one. 

Happy holidays and best wishes for a happy, healthy 2014 from the divas!    

Peanut Butter Cups 

Makes 24 mini-cups

  • 6 tablespoons butter, softened 
  • 1 1/2 cups peanut butter, divided (3/4 cup peanut butter)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, divided
  • 1 cup graham cracker crumbs
  • 1 3/4 cups miniature semisweet chocolate chips, divided
  • Spray mini-muffin tins with nonstick cooking spray; set aside. 

Beat butter, 3/4 cup peanut butter and vanilla in a large bowl with an electric mixer on medium-high speed until creamy.  Turn to low and gradually add 1/2 cup powdered sugar. Using a wooden spoon, mix in remaining 1/2 cup powdered sugar, graham cracker crumbs and 1/4 cup of chocolate chips. 

Divide into 24 mini-muffin tins and press mixture firmly using a square of wax paper. Set aside.

Melt remaining 3/4 cup peanut butter and remaining 1 1/2 cups chocolate chips over low heat, stirring constantly, until smooth. Spread over graham cracker crust in tins. Chill at least 1 hour before removing from tins.  

Diva confession: Super-easy salad dressing with the last drips of jam from the jar – add equal parts oil and vinegar to the jam jar, give it a good shake and season with salt and pepper to taste. Drizzle on your favorite greens for an easy starter. 

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