Upside Down Pear, click for home.
FacebookTwitterRSS FeedPinterest

Ginger Snap Peanut Butter Cups by @UpsideDownPear

I know that this isn’t really the season for ginger snaps, but for some reason they’ve been on my mind lately. I do associate ginger snaps with golf courses since we would always keep a jar full at the half way house (which is the stop between the 9th and 10th hole) when I worked on one. So in a way, it is ginger snap season.

Ginger Snap Peanut Butter Cups by @UpsideDownPear

The other day I wanted to buy a huge bag of peanut butter cups, but I do try my best to stay out of the candy isle. Since I mentioned it on a few different occasions, Bren suggested that I just make my own. Isn’t that why I have a food blog!?! Alright…challenge accepted and then I changed it. I got the ginger snaps cookies for a crust for some type of crust. However, as I got to thinking, I remember dipping the ginger snaps into peanut butter and it was glorious.

Ginger Snap Peanut Butter Cups by @UpsideDownPear

I took that memory and decided to turn it into these ginger snap peanut butter cups. The cookies give a nice firm base, the peanut butter filling is perfect (I could actually eat it with a spoon…not that I’ve done that or anything), and the dark chocolate topping brings it all together. If you love ginger snaps and peanut butter cups, these are right up your alley. If you don’t like ginger snaps, I hope you still give these a try. I think you’ll still enjoy these as the other flavors help to tone down the ginger. I definitely think there’ll be more ginger snaps in my future.

Ginger Snap Peanut Butter Cups by @UpsideDownPear

Ginger Snap Peanut Butter Cups

  Ginger Snap Peanut Butter Cups
 
Prep Time: 15 minutes   Total Time: 1 hour, including cool time
Makes: 12 cups
 
Ingredients:
12 ginger snaps cookies
1/2 cup of natural peanut butter
1/2 cup of powdered sugar
4 ounces of semi sweet baking chocolate
 
Directions:
1) Place a ginger snap in the bottom of a silicone cupcake liner.
2) In a bowl, mix the peanut butter and powder sugar until well combined.
3) Take a small spoonful of the peanut butter mixture and place it on top of the ginger snap cookie.
4) Place the chocolate in a microwave safe bowl and heat in 30 second intervals until the chocolate is melted. Spoon the chocolate on top of the peanut butter mixture making sure all is covered.
5) Place the cups in the refrigerator and let cool for about 45 minutes.

 

  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   

 


AdmirorFrames 2.0, author/s Vasiljevski & Kekeljevic.
Want updates sent directly to your Inbox?

Subscribe by Email!