Homemade Peanut Butter Cups
"These are dangerous. Recipe courtesy of www.fifteenspatulas.com."
- Ready In:
- 40mins
- Ingredients:
- 4
- Yields:
-
12 peanut butter cups
- Serves:
- 12
ingredients
- 16 ounces semisweet chocolate, chopped
- 1⁄2 cup creamy natural-style peanut butter
- 2 tablespoons butter, softened
- 1⁄4 cup confectioners' sugar plus 2 tbsp confectioners' sugar, measured and sifted
directions
- Line a standard 2 cup muffin tin with paper cupcake liners.
- Melt half the chocolate either in a double boiler (the safer method) or in the microwave.
- Distribute the melted chocolate into the 12 muffin tins, only barely filling the bottom of each cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes.
- In the meantime, whip the peanut butter, butter, and confectioners sugar together with a hand mixer until mixed and light. Place small tablespoons of peanut butter into each cup, then drop the pan repeatedly on the counter again so the peanut butter layer is flattened out. Place in the freezer for 15 minutes.
- Melt the last half pound of chocolate and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. Place peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.
- You can either refrigerate them for a peanut butter cup or more bite, or leave them at room temperature for a creamier softer bite.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
