This recipe makes about 24 cake pucks
Ingredients
2 packages graham crackers crushed to fine crumbs
1 cup butter melted (but not hot)
1 1/2 cups creamy peanut butter
3 cups powdered sugar
melting chocolate
Directions
1. Combine graham crackers, butter, peanut butter and powdered sugar. Mix until you have a play dough texture.
2. Use a medium cookie scoop to transfer the mix to the small cake puck mold. Use hands or bottom of a measuring cup to gently pat the top of the cake puck centers down so they are level with the mold. Scrape off any excess mix.
3. Place mold in the fridge for 1.5-3 hours or freezer (45 min) to chill.
Dipping Instructions
1. Melt 17 ounces chocolate + a spoonful of crisco or coconut oil for 1 minute. Continue to microwave in increments of 20 seconds until chocolate silkily slides off your spoon (110 F-120 F).
2. Place larger mold (with the Benty Cakes logo on the bottom) on the plastic tray and fill one cavity half full with melted chocolate.
3. Place chilled center on melted chocolate. Gently apply even pressure as you slowly press the center down until chocolate comes up from the sides and covers the top of the center.
4. Scrape off any excess chocolate. If there is not enough chocolate to cover the center. Add chocolate and scrape away excess.
5. Tap the mold tray on the counter to eliminate air bubbles.
6. Repeat these steps until all cavities are filled. Start out doing one at a time, once you are comfortable begin doing 2-3 at a time. Take care not to do too many at the same time as chocolate will set.
7. Because the centers are cold your pucks will set up quickly. Usually it takes about 15 minutes on the counter depending on how warm your house is. You can stick them in the fridge if you're in a hurry.
8. You can tell your pucks are ready to pop out if the mold pulls away cleanly. if you see any chocolate stick as you gently pull, they are not set yet.
The most satisfying part is popping out your shiny, professional looking Pucks!!
Trips + Tricks
SPACES ON THE SIDE: If there are spaces on the sides there wasn't enough chocolate or not all the air bubbles were eliminated. To avoid this take care to tap out air bubbles each time a puck center is covered with melted chocolate. More chocolate may be needed to ensure the melted chocolate comes up over all the edges when centers are being pressed down. Scrape off excess chocolate.
CRACKED TOPS: If tops are cracked, centers were pressed too far down. That's ok! You will get the feel for it, or the "eye" for it, as you press your centers in you will start to see how much of a chocolate layer you want on the bottom.
DIFFICULTY PRESSING CENTERS IN: If there's difficulty pressing centers in, then chocolate is too thick. It should come up over the sides. Ensure if using candy melts they are thinned with a little shortening or coconut oil.