no-bake caramel reese's peanut butter cups Recipe

In a food processor, break down a sleeve of graham crackers. Pulse for a good two minutes until they reach a fine, flour-like consistency, making sure there are no large crumbs left.

In a large bowl, combine the finely crushed graham crackers with the melted butter, peanut butter, powdered sugar, and vanilla extract. Mix until everything is well incorporated.

Line two cupcake tins with cupcake cups. Fill each cup with a heaping tablespoon of the peanut butter mixture. Gently shake and bang the tins on the counter to settle the mixture and even out the tops. Transfer the tins to the freezer to chill while you make the caramel.

For the caramel, add the sugar to a small pot with tall sides. Stand by and watch it for a couple of minutes until the edges of the sugar begin to melt. Swirl the pot gently – don't stir – and continue cooking until the sugar reaches a deep auburn color.

Once the caramel reaches its deep color, add the cubed butter and stir until it's fully incorporated and smooth. Carefully spoon the hot liquid caramel over the chilled peanut butter layer in each cup.

Next, melt the chocolate. Set a heatproof bowl over a small pot of simmering water (this is your double boiler). Add the chocolate to the bowl and let it gently melt, stirring occasionally until smooth.

Once the chocolate is melted, spoon it over the caramel layer, covering each cup completely. Give the tins one final shake to smooth the chocolate tops and release any trapped air bubbles. This also helps give the chocolate a nice sheen.

Store the finished cups in the freezer or refrigerator until firm and ready to serve.