Peanut Butter Cups

Peanut Butter +  Chocolate = my favorite.

I was looking around for some holiday recipes to make and stumbled upon this Homemade Peanut Butter Cup recipe over at The Brown Eyed Baker. We used to make those Peanut Butter Balls when I was a kid, and I thought this might be a fun way to change it up.

 

Homemade Peanut Butter Cups

adapted from The Brown Eyed Baker

1 cup Creamy Peanut Butter

1/4 cup butter

1/4 cup light brown sugar sugar

1 1/2 cup powdered sugar

4 cups milk chocolate chips

1/4 cup Crisco (vegetable shortening)

1. Line muffin tins and place parchment paper on a baking sheet. 

 

2. Heat a medium sauce pan to medium-low heat and combine the peanut butter, butter, and brown sugar until everything has melted and begins to bubble lightly.

3. Remove the mixture from heat, and add in the powdered sugar 1/4 cup at a time until smooth. Set it aside to cool and move on to the chocolate.

  4. In a glass microwaveable bowl, add 2 cups of the chocolate chips and 1/8 cup of the Crisco. Heat in the microwave at about 10 sec increments, stopping to stir until most of the chocolate has melted. Keep stirring until the mixture is smooth. Spoon out chocolate into each of the muffin cups. Put the muffin tray into the refrigerator for about 30 mins.

 
5.  Put a little confectioners sugar on your hands, and then roll the peanut butter into small balls. These are actually a little too big. Put this pan into the fridge and let the peanut butter balls cool for about 30 mins as well.

6. Remove the peanut butter balls and the muffin pan from the fridge. Flatten out the peanut butter balls a bit and place one into each of the muffin cups.

7. Repeat step 4 to melt the last 2 cups of the chocolate chips (with the Crisco). Then top each muffin cup with the melted chocolate. Return to the fridge for 30 more minutes.

Once the top layer of chocolate cools, you can store them at room temperature. They are amazing!

Tomorrow be looking for 2 posts: Circle Scarves & Peppermint Meringues!