Homemade Peanut Butter Cups
Going for dinner is always nice, but sometimes I prefer a night of cocktails and desserts. Last night I had Peanut Butter Pie at a local dessert shop and it was heavenly- like a creamier and more delicious version of a Reese’s Peanut Butter Cup, if that’s even possible. Needless to say, I was inspired to make a peanut butter and chocolate creation. Various recipes for these Peanut Butter cups float around the internet and they are, for the most part, essentially the same. This recipe is quick to make and requires no baking, so it’s a good project for kids too (but people of all ages will find them absolutely sumptuous!).
- 16oz semi-sweet chocolate chips
- 1 cup creamy peanut butter divided (two 1/2 cups of peanut butter)
- 4 teaspoons butter
- 1/4 teaspoon salt
- 3/4 cup confectioners sugar
- Line a cupcake pan with cupcake papers.
- In a small mixing bowl, combine 1/2 cup peanut butter, butter, salt, and confectioners sugar. Mix well. Set bowl in a dish of warm water to keep the mixture runny.
- In a microwaveable bowl, melt together the semi-sweet chocolate chips and remaining 1/2 cup peanut butter.
- Drop a tablespoon of the chocolate mixture into each cupcake liner. Put pan into the freezer for 10 minutes.
- Remove pan from freezer and add one heaping teaspoon of peanut butter mixture to each cupcake liner on top of the chocolate. Spread out the peanut butter mixture, but don’t go all the way to the edges.
- Top each cup with remaining chocolate mixture, evenly distributing it. If the chocolate mixture has hardened, put it back into the microwave to make it runny again. Make sure all of the peanut butter is covered.
- Place pan back into the freezer for 10-15 minutes or until hardened. Remove from freezer and peel off paper liners gently. Keep stored in the fridge or in a Tupperware container in a cold room.