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Mini Peanut Butter Cups Recipe

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This recipe for Mini Peanut Butter Cups is from The Rehoboth United Reformed Church 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:  
⅓ cup smooth peanut butter
¼ cup icing sugar
300 g milk chocolate (about 11 oz) chopped
*I prefer to use Lindt milk chocolate bar
Directions:
Directions:
Line 20 mini muffin tin cups with candy cups.

In bowl, stir peanut butter with icing sugar. Drop 1 tsp. onto a parchment paper–lined baking sheet. Freeze until firm, about 15 minutes.

Then, in a heatproof bowl set over saucepan of hot water, melt chocolate, stirring, until smooth. Spoon 1 tsp. into each candy cup. Then add 1 peanut butter ball to centre of each. Top each with 2 tsp. chocolate, spreading and smoothing the tops. Refrigerate until firm, about 1 hour.

 

 

 

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