You will never have better lamb chops than these! This flavorful lamb dish that I make always leaves EVERYONE speechless when I serve it, and for years, it has kept people coming back for more. It’s appropriate for any event, including Christmas and Thanksgiving. To give the lamb an overnight marinade, prepare ahead of time.
| Servings: | 30 |
| Yield: | 30 cups |
Ingredients
- 2 cups milk chocolate chips
- 2 tablespoons shortening
- ½ cup butter
- ½ cup crunchy peanut butter
- 1 cup confectioners’ sugar
- ⅔ cup graham cracker crumbs
Instructions
- In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
- Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
- In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners’ sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
- Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.
Nutrition Facts
| Calories | 140 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 54 mg |
| Sugars | 11 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
i like it
It is delicious
It came out good nice and simple to make for morning breakfasts
I doubled the recipe and used regular size paper cups for single-serving desserts.
Loved it I will probably always use this recipe although it was extremely hard to take out of the rapper but really yummy
What a treat!!! Immediately made more to give as gifts (and to serve at Thanksgiving). I used natural peanut butter so they turned out best when I lightly sprinkled the tops with a little rock salt. And look good too. For the chocolate sides, I just put some chocolate in the bottom and then tilted the little cup to coat the sides. No utensils needed. Found the quantities incorrect–the chocolate made 30 little cups, but I had excess peanut butter filling (for at least 12 more). So melted more chocolate and made more cups the next day. Really liked the suggestion to use the foil cups and loosen the top one but keep them stacked to keep their firmness when handling; they create a very crisp and pro-looking fluted edge. Also followed the suggestion to make the choc in 2 batches – using 1 to create the cups’ bottoms and sides and 1 to create the tops and sides. Worked well. (Note: don’t put the peanut butter filling right to the edges so the choc you put on top runs downs and creates a substantial side.) Tried both the pastry bag and forming nuggets for the peanut butter – both worked equally as well. Will put in my favourite recipe stash!
This is am amazing recipe. I have done a few variations. Used the basic concept but used dark chocolate and white chocolate. Then I also used chocolate molds following the instructions. Each time following this outline they turned up amazing and were a hit every time.
I made this for my boyfriend with SunButter (he has a peanut allergy) and I found that all I had to do was add my graham cracker crumbs. I also found it easier to use liners with more structure.
Amazing!! Changed nothing. Absolutely great.
These are really good.
I made these with dark chocolate, and they were fantastic! Next time, I will experiment with cutting back on the graham crackers as they had a somewhat coarse texture. I will also put them in mini muffin pans in the freezer until they set up to help them keep a nice round shape. My melted a little and spread out so they weren’t as pretty, but this did not affect the taste.
Always just used confectioner sugar and the peanut butter, and it was always extremely sweet. never knew about the graham cracker crumbs.. I didn’t use as much powdered sugar or butter as this recipe calls for. but it tasted exactly like reese cups. TY for posting this recipe. we did some with milk chocolate, some with candy melts, and some with dark chocolate. all were yummy.
Loved them. Have made them twice already and will be making them again this afternoon. Instead of painting the paper cups with a paintbrush, I put about a teaspoon in the bottom of the cup and then used then end of a wooden spoon and swirled it around to get the chocolate up the sides. Seemed to go very quickly. I also used semi sweet chocolate chips instead of milk chocolate.
This is a really good recipe. I made it in a pan to cut into bars instead of in cups and it was great. I also used smooth peanut butter and sifted my crumbs several times because they never seem ground enough. Highly recommend it!
This was a fun easy thing to make and so good too.
I thought the recipe would be a little different than the traditional ones I make, but when I started with the peanut butter mixture I knew it was going to be too much and just wrong. Sure enough it was bland to say the least. The chocolate should be noted to make 1/2 for bottom, then 1/2 for top. Just all around wrong and bland taste. Not even close at all tbh.
Tasted like homemade peanut butter cups. They were all eaten far too quickly. I followed the recipe as is save for using smooth peanut butter due to personal preference.
Oh so good ! On reading a number of reviews first, I noticed that many commented that this recipe makes more than 30. I followed the recipe and found the peanut butter mixture made 51 mini-muffin-sized delights, and there was enough chocolate to do them all with just a little “angel’s share” left over. I had semi-sweet chocolate chips on hand, so that’s what I used, and I melted them in a double-boiler to keep the chocolate workable during the entire process. I used crunchy PB and paper liners, and they peeled off fine later. Others commented on the length of time it took them to make these; it took me 2.5 hours to do these 51, from start to putting them in the freezer, and I wasn’t rushing. Would definitely make them again.
We also used the Wilton dark chocolate melting it 30 seconds then stir. Also I don’t use the graham crackers which as far as my children are concerned is simply the same as the ones you purchase at the store.
These were fun to make. I took the advice of others and melted the chocolate in batches. I only had the regular sized paper cups so I made them reese’s-sized and they turned out great. I made these as part of my Christmas gifts for friends and family. Everyone loved them.
I used bittersweet chocolate instated of the chocolate chips. Smooth peanut butter, and the back of a teaspoon instead of a paint brush (didn’t have one). I made the cups inside chocolate molds- seemed easier than messing with paper cups! Came out Amazing!!!