December 10, 2010

Holiday Goodies #8

I made some Peanut Butter Cups a couple of years ago, but they turned out too rich so I hadn't made them again.  However, this year I tried them again (followed one part of the recipe that I hadn't, and changed another part), and they turned out so yummy!  The recipe recommends using a mini cupcake/muffin pan, but I only have a regular size pan.  That makes 12 *huge* peanut butter cups! Yummy! I've been asked to share the recipe.  I got the original from, but I've used my changes in the instructions below.  Also, I have to warn you that they will melt in your hands!

Peanut Butter Cups
        1 c. creamy peanut butter, divided
        4.5 tsp. butter, softened
        3/4 c. powdered sugar
        1/2 tsp. salt
        2 cups (12 oz) semisweet chocolate chips
        4 milk chocolate candy bars (1.55 oz each), coarsely chopped
        In small bowl, combine 1/2 cup peanut butter, butter, powdered sugar and salt until smooth; set aside.
        In a small microwaveable bowl, combine the chocolate chips, candy bars and remaining peanut butter;  microwave for 1 minutes on high. Stir.  Microwave for 30 seconds at a time, stirring between until smooth.
        Drop teaspoonfuls of warmed chocolate mixture into paper-lined mini muffin cups. Top each with a scant teaspoonful of peanut butter/sugar mixture; top with another teaspoonful of chocolate mixture.
        Refrigerate until set (a couple of hours is plenty). Transfer to airtight container or gallon-size zip bag.  I store them in the fridge to keep them from melting.

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