Ok, it's no secret I was the biggest fan of my pumpkin caramel peanut butter cup recipe. I've been eating several a day since I created the recipe in mid-October and decided I need to have a batch on the ready for my snacking needs at all times. But, alas, the time will eventually come when the pumpkin moment will pass and the pb cup needs will persist. So, I've been mulling over all of the incredible combos I can fill these babies with when the pumpkin season is behind us. Something still festive, cozy, and obviously appropriate for cup form. I landed on s'mores cups and these may just be better than the pumpkin!
Makes: 15 cups
Tools needed: Silicone PB Cup Mold (1.4 inch diameter x 1 inch deep). The one I used is linked here.
10 oz milk chocolate chips
2 tsp coconut oil
3/4 cup marshmallow fluff
2 graham crackers ( I used Pamela's Gluten-Free Honey Grahams)
kosher salt for topping
Measure out your marshmallow fluff in a small bowl and set aside.
Break your graham crackers into 15 pieces small enough to fit into the mold. Reserve enough for crumb topping - about 1 tbsp). Set aside.
Put the chocolate chips and coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring each time, until the chocolate is completely melted.
Begin making the cups by spooning in 1/2 - 1 tsp chocolate into the molds and running up the sides until completely coated. Place in the freezer for about 5 minutes.
Remove from the freezer and gently place a graham cracker piece in the bottom. Be careful not to press down too hard as you will break the seal of the bottom.
Spoon 1/2 tsp of marshmallow fluff on top and cover with chocolate until sealed. Top with graham cracker crumbs and a pinch of kosher salt.
Repeat until all cups are filled. Place in the freezer for 15 minutes and enjoy.
*It is recommended to store these in the fridge as they melt quickly.