Peanut Butter Cups

If you remember reading our chocolate peanut butter cheesecake post, you'll know that we have a thing for peanut butter and chocolate, particularly for that famous childhood treat we love.  This recipe will show you how to do that!  Eat one, close your eyes and imagine yourself a kid again drinking milk out of your favorite tall glass with your loopy looped straw. This is also great to make in these hot summer months because it is NO BAKE so that you can give your oven a break!

Let's get started...

 

Melt chocolate in a double boiler.  I like to use chocolate chips because they melt faster.

(I simply used a stainless steel bowl over a small pot of boiling water)

Line a 12 cup muffin tin with cupcake liners

The cookie/ice cream scoop I used holds a capacity of 1 1/2 tbsp. You can see from the picture I used half to fill each cavity with the first layer of chocolate.

Fill the liners with the chocolate and pound on the counter to spread the chocolate out.  I put a towel underneath so that my pounding doesn't wake up the dead.

You will see some bubbles...poke them with a toothpick, pound the pan again, and place in your freezer for about 10 minutes. Pounding is very therapeutic.

Meanwhile make the peanut butter mixture. Combine the melted butter, peanut butter and powdered sugar and give a quick spin with your hand blender.

Remove the pan from the freezer and put 2 teaspoons of the peanut butter mixture in each cavity. Spread with a spoon and pound on the counter and put in the freezer again for another 10 minutes. 

Pounding is very therapeutic.

Remove from the freezer and top with the remaining half of the chocolate and put in the freezer again for another 10 minutes.

As for the missing two...I can explain...

I have a husband who was born with a sweet tooth, actually with 32 sweet teeth (and so does his friend who was visiting us for the afternoon)

The indentations of the cupcake liners will give that signature look to these cups that resemble the childhood treat that we love so much (but without all the preservatives and unpronounceable ingredients).

Unwrap and enjoy!

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Peanut Butter Cups

16 oz of your favorite chocolate (I used Ghirardelli semi sweet chocolate chips)

1/2 Cup of your favorite creamy peanut butter

2 tbsp melted butter

4 1/2 tbsp powdered sugar

In a double boiler (or simply put a bowl over a small pot of boiling water), melt the chocolate.  I like to use chocolate chips because they melt faster.  Once the chocolate is fully melted and smooth, line a 12 cup muffin pan and fill an equal amount of chocolate in each cavity.  I like to use a cookie scoop for things like this.  Pound on the counter (over a towel so as to not wake up the neighbors) to spread the chocolate evenly.  If you see bubbles, poke with a toothpick.  Put in the freezer for 10 minutes.

Meanwhile make your peanut butter mixture by combining the butter, powdered sugar and peanut butter with your hand mixer until smooth.  Remove the muffin pan from the freezer and put 2 tsp of peanut butter in each cavity.  Spread evenly with a small spoon and put back in the freezer for 10 min.

Remove the muffin pan from the freezer and top with the remaining chocolate.  Put in the freezer for another 5-10 minutes.  You can eat it at this point with the chocolate very firm, or you can let it sit at room temp for a bit so that it is soft.  Up to you! Grab your favorite loopy looped straw and fill a tall glass with milk to enjoy with your unwrapped treat.

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Adapted from a Pinterest recipe