There’s so much to love about these peanut butter cups. First of all, they’re giant (cupcake-tin giant), which is exactly the size a peanut butter cup should be. Second, they’re one of the easiest DIY recipes we’ve ever concocted. Third, we make them with rich bittersweet chocolate — the perfect foil for the salty-sweet peanut butter center. Take a bite, and you’ll notice the best thing of all: the filling tastes just like a Reese’s!

How’d we do it? Believe it or not, the secret is graham crackers! We crush up the honey-sweet snack, and then mix it with melted peanut butter, powdered sugar, vanilla, and a wee bit of salt. It creates a light, delightfully crispy texture — and it makes the filling a lot easier to work with.

The chocolate requires a bit of tempering — but don’t panic! We use a quick tempering method, so all you have to do is stir and watch the thermometer; if you get it off the heat at 110°, everything will be just fine. More than fine, actually! The chocolate will have a nice, smooth texture and a gorgeous, professional finish. And here’s the really good news: there are no candy molds involved! Instead, we layer the chocolate and the peanut butter filling in the cupcake papers (a relaxed and rather forgiving method), and then throw them in the fridge to firm up.

These peanut butter cups aren’t overly sweet, so you can eat multiple in one go without getting a sugar rush to the head (and believe us, you’re going to want to eat more than one). The folks in the test kitchen loved eating them with a tall glass of milk, which also allows you to repeatedly stuff them in your maw.

You might make a batch of these to bring along to a birthday party or baby shower — they’re such a fun treat and everyone will be so impressed with your fancy candy work. (Only you will know how easy it was. Shhh …) Just be sure to steal a few from the batch to stash in your fridge for midday indulgences. Baker’s prerogative!

Yield: 2 dozen