Ingredients

The following ingredients have 9 Servings
  • 24 oz chocolate candy coating melts
  • 2.5 oz unsalted butter (at room temperature)
  • 9.5 oz creamy peanut butter ((1 cup))
  • 6 oz powdered sugar ((1 ½ cups))
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 fl oz milk ((¼ cup))
  • 4 oz vanilla wafer cookie crumbs (about ¾ cup finely crushed crumbs)
  • 1-2 cups assorted mix-ins: (chopped cookies, sprinkles, potato chips, pretzels, or whatever else you’d like!)

Instruction

  • Lay out 9 jumbo paper cups on a baking sheet.
  • Place the chocolate candy coating in a large microwave-safe bowl, and microwave in 30-second increments, stirring after every 30 seconds, until the coating is melted and smooth.
  • Working with two to three cups at a time, spoon a few tablespoons of chocolate into each cup. Use a clean, food-safe paintbrush to brush the chocolate coating up the sides of each cup in a smooth, even layer. Make sure that the sides are completely covered, and that the layer of chocolate is thick and even. Repeat until all of your cups are lined with chocolate--you will have extra chocolate left over for covering the top of the cups. Refrigerate the chocolate shells until they are set, for about 10 minutes.
  • While you wait for the chocolate shells to set, prepare the peanut butter cup filling.
  • Combine the butter, peanut butter, powdered sugar, vanilla, and salt in a large bowl. Use a hand mixer or stand mixer to beat them together on medium speed until fluffy and smooth.
  • Stop the mixer, add the milk, and beat on low speed until fully combined and smooth. Finally, add the crushed cookie crumbs, and mix them in.
  • Now for the fun part: the mix-ins! If you’re going to have your peanut butter cups be all the same flavor, you can just stir the mix-ins right into the large bowl of peanut butter cup filling. Otherwise, divide the filling into however many different flavors you want, and stir in your mix-ins. The exact quantity needed depends on the mix-ins, but I found that 1-2 tablespoons per mega peanut butter cup was a good place to start.
  • Once the shells are firm, fill them with the peanut butter mixture. Scoop the filling in and press down lightly with your fingertips to smooth it into an even layer. Leave at least 1/8-inch between the filling and the top of the chocolate cup, so that they can be covered with chocolate.
  • If necessary, re-warm the extra chocolate candy coating in the microwave, until it is fluid and smooth. Spoon a bit of chocolate on the top of each cup and use the back of a spoon to nudge the chocolate over the top, so that it covers all of the peanut butter and forms a tight seal with the sides of the chocolate cup. While the chocolate is still wet, sprinkle the top of the cups with a bit of the mix-in so you can tell what the filling is.
  • Refrigerate the tray to set the chocolate cups completely, for about 15 minutes. For the best taste and texture, serve these cups at room temperature. They can be made in advance and kept in an airtight container in the refrigerator for up to two weeks.