Yes, you read that right, Bacon Peanut Butter Cups. Awesome, wonderful, crispy, salty bacon is indeed hiding inside each and every one of these waiting to be devoured. Judge me, but you know you want one.
I saw these little babies last week on Blog is the New Black and ran to my refrigerator to make sure I was stocked in bacon. I had to make them as soon as possible (Yes, I’m American and I will add bacon to anything and I do solidly believe it makes it better). Normally, if I like a recipe it gets put in a file for me to try soon, or at some point. I tend to try to keep thing in some sort of order not letting any recipe bump any other off the schedule. Not this time. All plans went out the window and bacon peanut butter cups were recreated in my kitchen.
Bacon Peanut Butter Cups
1-1 1/2 cups chocolate chips of choice
8 Tbsp butter (divided)
Vegetable shortening (optional)
1/2 cup + 2 Tbsp peanut butter
1 cup powdered sugar
2/3 cup graham cracker crumbs
6 strips of bacon-extra crispy bacon
24-30, 1 1/2″ candy cups
Melt about 1 cup of your chocolate chips with 1 Tbsp of butter. Add about a half of a Tbsp of shortening if using. Stir until smooth. Once your chocolate is melted, use about one spoon full in each cup. Use the back of the spoon to fully coat the entire edge of the cup. Once you have filled your cups, place them in the refrigerator to set up.
Meanwhile, over low heat, melt your 1/2 cup and 2 Tbsp of peanut butter with 6 Tbsp of butter. Mix well. Remove the mixture from heat. Crumble your bacon. Mix in 1 cup of powdered sugar and then 2/3 cup of graham crackers. Finally, add well-crumbled bacon. Fill each cup just shy of the top with your peanut butter bacon filling.
Top cups with remaining chocolate. Sprinkle with sea salt and place in refrigerator to set.
Make sure your bacon is crispy. It’s going to be mixed in with other soft ingredients so don’t let it get lost. If you think you have too much bacon, probably not. People expect bacon immediately when they bite into something called “bacon peanut butter cup” so don’t go soft on them. And personally, the darker the chocolate the better. Now, run to your fridge (if you even got this far) bake and destroy!