Peanut Butter Cups
12 paper muffin cups – I used foil cups*
One 12-ounce pkg. milk chocolate chips
1 cup reduced-fat peanut butter – I used regular and omitted the salt
1/2 cup powdered sugar – I used regular granulated, but powdered would have been more authentic
1/4 teaspoon salt
Cut the top half off of the muffin cups so that they are shallower. (I didn’t do this; they were already small and shallow.)
Pour the chocolate chips into a glass bowl and melt them in the
microwave: Microwave at 50% power for 2 minutes. (75% power turned out better for me, but it of course depends on your microwave.) Stir the chips
gently, and let them sit for a minute or so. If the chocolate needs
more melting, microwave those chippies again at half power for 30
seconds. Stir gently. Continue the process, stirring gently as you
go. But be very careful not to overcook the chocolate or it'll seize
up on you.
Using a teaspoon, spoon a portion of the chocolate into the middle of
a muffin cup. Draw the chocolate up the edges of the cup with the
back of the spoon. Coat the entire inside of the muffin cup with
chocolate and place it into a muffin tin. Repeat with the remaining
muffin cups and then put the whole muffin tin in the fridge so that
the chocolate hardens.
Combine the reduced-fat peanut butter, powdered sugar and salt in a
medium bowl.
When the chocolate in the muffin cups has hardened, pop the sweetened
peanut butter into the microwave oven on full power for 1 minute.
This will soften up the peanut butter so that it easily flows into
the cups.
Spoon a small portion of peanut butter into each of the chocolate-
coated cups. Leave room at the top for an additional layer of
chocolate, which we'll add later. Pop the candy back in the
refrigerator to harden the peanut butter. This should take an hour or
so.
When the peanut butter filling has hardened, re-melt the chocolate
chips in the microwave on half power for 30 to 60 seconds. Use a
teaspoon to spread a layer of chocolate over the top of each candy.
Chill the candy once again to set up the chocolate.
Makes 12 candies.
*I could have used another cup or two because there was plenty enough both of the chocolate and the PB mixture.
(The original recipe was from Nancy’s Kitchen)
_._,_._,_
12 paper muffin cups – I used foil cups*
One 12-ounce pkg. milk chocolate chips
1 cup reduced-fat peanut butter – I used regular and omitted the salt
1/2 cup powdered sugar – I used regular granulated, but powdered would have been more authentic
1/4 teaspoon salt
Cut the top half off of the muffin cups so that they are shallower. (I didn’t do this; they were already small and shallow.)
Pour the chocolate chips into a glass bowl and melt them in the
microwave: Microwave at 50% power for 2 minutes. (75% power turned out better for me, but it of course depends on your microwave.) Stir the chips
gently, and let them sit for a minute or so. If the chocolate needs
more melting, microwave those chippies again at half power for 30
seconds. Stir gently. Continue the process, stirring gently as you
go. But be very careful not to overcook the chocolate or it'll seize
up on you.
Using a teaspoon, spoon a portion of the chocolate into the middle of
a muffin cup. Draw the chocolate up the edges of the cup with the
back of the spoon. Coat the entire inside of the muffin cup with
chocolate and place it into a muffin tin. Repeat with the remaining
muffin cups and then put the whole muffin tin in the fridge so that
the chocolate hardens.
Combine the reduced-fat peanut butter, powdered sugar and salt in a
medium bowl.
When the chocolate in the muffin cups has hardened, pop the sweetened
peanut butter into the microwave oven on full power for 1 minute.
This will soften up the peanut butter so that it easily flows into
the cups.
Spoon a small portion of peanut butter into each of the chocolate-
coated cups. Leave room at the top for an additional layer of
chocolate, which we'll add later. Pop the candy back in the
refrigerator to harden the peanut butter. This should take an hour or
so.
When the peanut butter filling has hardened, re-melt the chocolate
chips in the microwave on half power for 30 to 60 seconds. Use a
teaspoon to spread a layer of chocolate over the top of each candy.
Chill the candy once again to set up the chocolate.
Makes 12 candies.
*I could have used another cup or two because there was plenty enough both of the chocolate and the PB mixture.
(The original recipe was from Nancy’s Kitchen)
_._,_._,_
