I keep hearing people talking about how they don’t want to turn the oven on.
I do not understand this.
I understand that a warm plate of lasagna might not be as appealing on a hot summer night as a cool, crisp salad… but the problem doesn’t seem to be with the food. The problem seems to be with turning on the oven. Turning on my oven has never made my apartment hot. I am confused. Someone please explain this to me.
But… if you are one of those I-refuse-to-turn-on-my-oven-in-the-middle-of-the-summer folks, then boy oh boy I have a recipe for you. No oven required. And if you are like me, an I-don’t-understand-the-big-deal-with-turning-on-the-oven kind of person, then this recipe is for you too.
Pinterest has come to my aid again by inspiring this recipe.
When I saw it, I knew that I had to make it.
I even dug to the depths of the box of kitchen supplies that I had already packed up to move in order to pull out my mini muffin tins.
It was worth it.
Yields about 24 mini muffin sized peanut butter cups
18 oz. Semi-Sweet Chocolate Chips
(about a bag and a half)
3/4 Cup Natural Peanut Butter
1/3 Cup Powdered Sugar
4 T Graham Cracker Crumbs
2 Cups All-Purpose Flour
1 Cup Brown Sugar
1/2 Cup White Sugar
1/2 tsp Salt
3/4 Cup Unsalted Butter
4 T Milk
1 tsp Vanilla Extract
1/2 Cup Chocolate Chips
Step 1: Fill 2 mini muffin tins with mini muffin liners. You could also use a regular sized muffin tins to produce 12 large peanut butter cups.
Step 2: In a microwave safe bowl, heat 18 oz of semi-sweet chocolate chips until melted. Remove from the microwave every 30 seconds to stir.
Step 3: In the bottom of the muffin liners, place a large dollop of melted chocolate. Then, using a spoon, spread the chocolate to cover the bottom and the sides of the liner completely. Place in the refrigerator for 15 minutes.
Step 4: Mix together the ingredients for the peanut butter filling.
Step 5: In a separate bowl, mix together all of the ingredients for the chocolate chip cookie dough filling.
Step 6: After the chocolate shell has cooled, remove muffin tins from the refrigerator. First, place a small spoonful of peanut butter filling at the bottom of the cup. Press down. Next, place a small spoonful of chocolate chip cookie dough filling on top and press down.
Step 7: Reheat the melted chocolate chips and cover the top of the peanut butter cups. Place back in the refrigerator for 30 minutes.
Step 8: After the chocolate has hardened completely, remove from the refrigerator and eat! Best served with a tall glass of milk!
I really think you’ll enjoy these… and you won’t even break a sweat making them! ;)
Oh, and thank you for all of your sweet compliments on the dress I wore to Liz and Matt’s wedding! For those of you who asked, the dress is Lily Pullitzer, but I bought it off of Rue La La for 75% off! Don’t forget, if you want an invite to Rue La La, just leave me a comment and I would be happy to send you one!