Yummy homemade peanut butter cups! Saves you money.
Quantity
0
Quantity Unit
Prep Time (minutes)
60
Cook Time (minutes)
30
Ready In (minutes)
90
Ingredients
Amount
Measure
Ingredient
16
ozs (approx 60 pcs)
semisweet chocolate chips
2
tablespoons
unsalted butter, room tempature
1/3
cup, unsifted
confectioners sugar
1/2
cup
Peanut butter, smooth style
Steps
Sequence
Step
1
In a small glass bowl, heat half of the chocolate in the microwave for 30-60 seconds. Remove and stir well, put back in the microwave for 20 seconds, remove, stir well until smooth. If needed, re-heat in 10 second intervals until smooth. AVOID over heating the chocolate, as it will burn and seize.
2
Use Silicone Cupcake molds OR Line a muffin tin with foil cupcake papers. Spoon a small amount (about 2 teaspoons) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth and spread the chocolate. Freeze for 15 minutes to harden the chocolate.
3
Meanwhile, prepare the PB centers In a small bowl, beat together peanut butter, butter and confectioners sugar until smooth and fluffy.
4
Remove the pan from the freezer, spoon a TBS of PB Filling on to the chocolate layer, spread evenly. Return the pan to the freezer and allow to harden for about 15 minutes.
5
Repeat the first step and melt the remaining chocolate in the same manner. Spoon the top chocolate layer over the peanut butter and return to freezer. Recipe Source: Shwap Circle
