- Makes 4 Peanut Butter Cups (halve, double, triple, or quadruple the recipe as desired)
- 8 ounces (1 cup) semisweet chocolate or chocolate chips, melted (for more info on melting, see this post)
- 4 Ritz Crackers (or similar)
- 6 teaspoons peanut butter (1 ½ teaspoons per cup), approximately
Place four paper muffin liners inside a muffin tin or on a flat work surface. Alternately, if you have silicone liners, you can use those. Melt the chocolate in a microwave-safe bowl and spoon approximately one tablespoon of melted chocolate into the bottom of each muffin liner. Place them into the freezer for a few minutes so the chocolate sets up. While the chocolate is setting, schmear each of the four crackers with peanut butter, approximately 1 ½ teaspoons of peanut butter for each cracker, or to taste. Take care not to make the peanut butter too dome-like; rather spread it in a manner similar to the white cream center of a double-stuffed Oreo cookie. Remove the chocolate-filled muffin liners from the freezer and carefully place one peanut butter-covered cracker in each cup. Cover the top of each cup with the remaining chocolate, reheating the chocolate in the microwave a bit if necessary. Based on the height of the peanut butter layer on the Ritz crackers, your paper liners may be filled nearly to the top with chocolate in order to fully encase all the peanut butter with chocolate and this is okay. Freeze or refrigerate the cups until the chocolate has set up before unwrapping and eating.