Since November is National Peanut Butter month, I thought I would debut this recipe that I have been working on for months. Why so long? I cannot get the chocolate to stick on the outside without wax (I'm not eating wax--sorry!). I gave up, and put the chocolate on the inside. I have no idea how they got it to stick, but I got impatient because this recipe is so DELICIOUS.

The peanut butter filling: I saw how much sugar they asked for in the recipe, and I decided to half it and go from there. The golden rule of cooking-you can ALWAYS add more, not take away. I am so glad that I did because it was delicious and spectacular the FIRST time!

Homemade Reese's Peanut Butter Cups

from Six Sister's Stuff

Makes 3-4 dozen (depending on the size you make)

10 graham cracker sheets, crushed into crumbs

1 cup (2 sticks) butter, softened

8 oz powdered sugar

1 cup peanut butter

Milk chocolate chips

Put graham crackers in a food processor or plastic Ziploc bag and beat until they are finely crushed.
Mix butter, powdered sugar, peanut butter, and graham crackers together in large bowl.
Grab some of the peanut butter mixture and a few chocolate chips and roll into 1″ balls.
Place rolled balls on large cookie sheet (I lined my cookie sheet with parchment paper) and stick in the freezer for about 20 minutes.
Try not to eat them all!

This recipe is dead on for a Reese's cup. The Hubby says he prefers these to the store brand.

Do you like peanut butter? The Hubby and I go through about a jar every two weeks. What can I say, if I was allergic to peanut butter, I would be the saddest woman in the world! If you are looking for a savory peanut butter recipe, check out my favorite Asian dish: Rice Noodles with Peanut-Lime Sauce.