Homemade peanut butter cups made by you!
Featuring a filling that can be used in multiple ways but the best way is inside a chocolate shell.
The famous combination can be used with mini cup cake liner or standard cup cake liners. You might have filling left over, that is okay! Throw it in tomorrow’s oatmeal or over toast drizzled with nutella….
Yeah….I already experiment and it is delicious both ways!
You can double the recipe or triple the recipe based on how many you need or want to make.
The chocolate will harden and if you put too much in the cup is it like eating a bar of chocolate. Gauge how much you need just to coat the bottom and the top.
After you initially chill, if they are too hard, let sit out for about 20 minutes.
Store in an air tight container in fridge. Let sit out while you eat dinner for a sweet after dinner treat!
Drop us a comment and let us know what chocolate combination you used!
Peanut Butter Cups
Ingredients
- 3/4 cup creamy peanut butter, divided (1/4 cup + 2 tablespoons)
- 1/4 cup powdered sugar
- 2 1/4 teaspoons butter, softened
- Dash of salt
- 1 1/2 cup semi-sweet chocolate
- 4 ounces milk chocolate Ghirardelli baking bar*
- 1/8 teaspoon espresso powder (optional)
Directions
- Combine half peanut butter(1/4 cup + 2 tablespoons), powder sugar, butter, and salt together. Cream together until well combines.
- In a microwave safe bowl, melt chocolates and espresso powder together in 20 seconds intervals until smooth.
- Line a baking sheet with mini cup cake liners. Fill a heaping 1/2 teaspoon of chocolate into the bottom of liner. Drop a teaspoon of peanut butter mixture into the middle of the chocolate. Cover with another 1/2 teaspoon chocolate.
- Repeat. Chill until just set. If too cold, leave out for 15 minutes to soften.
- Any left over mixture, spread it on toast or dollop on oatmeal the next morning! Or melt more chocolate and see how many more you can make!
*Use any chocolate you like. The back of the baking bar will tell you each square = 1/2 oz.
