Peanut Butter Cup Squares Recipe

How to make it

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• Line an 8x8 pan with parchment paper, bottom and sides. A little fancy folding will get you there with one piece.
• COATING:
• Melt half of the milk chocolate and shortening in a microwave safe dish on 50% power for 2 minutes and stir. Microwave again on 50% power for 1 minute and stir. If needed, microwave on 50% power for 30 seconds. Stir until smooth.
• Pour melted chocolate into pan. Spread on bottom and up the sides of the pan with the back of a spoon.
• Freeze, for a couple of minutes while making filling, to start to harden chocolate.
• FILLING:
• There are two versions of this filling. 1) Use half of the filling ingredients, except use two extra tbsps butter, for a nicely sized filling. 2) Use all of the filling ingredients for those whom like peanut butter.
• Melt and mix butter, salt, and peanut butter in a small sauce pan over medium heat. Mix in powdered sugar until smooth. Mix in graham cracker crumbs until smooth. Smooth warm filling onto set up chocolate and freeze again for a half hour to harden peanut butter mixture.
• COATING:
• Melt the other half of the chocolate mixture as in the previous directions. Pour and spread melted chocolate onto top of firmed up peanut butter filling. Refrigerate until set.
• Bring up to room temperature.
• Using parchment paper, remove from dish and divide into squares. I use a pizza wheel or a chef's knife for a cutter.
• Refrain from inhaling the entire contents of this recipe.
• This is the closest I've been able to come to that famous store brand of peanut butter cups. Varying brands of chocolate chips will modify the flavor of this delight.
• Technique: Add layer to layer while the previous layer is still not quite firmly set so that the boundaries between the layers will melt just a little and cohesion is better. That way the squares, when cut, will stay stacked together instead of separating.