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Peanut Butter Cups Recipe

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This recipe for Peanut Butter Cups is from MUM'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16-oz. semisweet chocolate, chopped
½ cup creamy natural peanut butter
2 T. butter, softened
¼ cup +2 T. confectionary sugar, sifted
Directions:
Directions:
Line a standard 12 cup muffin tin with paper cupcake liners. Melt half the chocolate, either in a double boiler or in the microwave. Distribute the melted chocolate into the 12 muffin tins, ( you can use a cookie scoop to portion the chocolate), 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 confectioner’s sugar together with a hand mixer until mixed and light. Taste it and make sure the sweetness is to your liking. 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 ½ pound of chocolate and portion small spoonfuls of chocolate into the cups, one cup at a time. Flatten the chocolate immediately because it will start to harden quickly. You can either refrigerate them for a peanut butter cup with more bite, or leave them at room temperature for a softer, creamier bite,

 

 

 

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