Thursday, January 28, 2016

Homemade Peanut Butter Cups

16 oz. semisweet chocolate, chopped
1/2 cup creamy natural peanut butter
2 tbsp. butter, softened
1.75 oz. confectioner’s sugar (1/4 cup+2 tbsp.), sifted
12 cupcake liners



Line a standard 12 cup muffin tin with paper cupcake liners.
Melt the chocolate either in a double boiler distribute the melted chocolate into the 12 muffin tins only using half of the melted chocolate just filling the bottom of each cup, drop the pan repeatedly on the counter slowly, and the chocolate will flatten and smooth itself out. Place the pan in the freezer for 5 minutes 10 minutes, keep the chocolate on the boiler, in the meantime, whip the peanut butter, butter, and confectioner’s sugar together with a hand mixer until mixed, place small tablespoons of peanut butter into each cup I used a small cookie scooper , then press down softly so the peanut butter layer is flattened out. Place in the freezer for 5 minutes.  Use the remaining chocolate, and portion small spoonful's of chocolate onto the cups, one cup at a time, immediately dropping the pan repeatedly slowly on the counter to flatten each cup. chocolate will harden for the top layer very quickly, so you must flatten out the tops immediately after you pour the chocolate into each cup. Place the peanut butter cups in the freezer. Just peel of wrapper  and enjoy!


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