I did this a couple of weeks ago and loved it so I decided to do it again! This week, I am liked up with Mama Chocolate Blog (easy crockpot pulled chicken), Adventures in All Things Food (Turkey Lettuce wraps) and Coping with Frugality( Stuffed peppers with sausage and shrimp).
This recipe was sent in my Julie M and I am so thankful to her for fulfilling my need to always have peanut butter cups in the house. My husband and I could go through them like water. I made these and love them! I did end up with some of the peanut butter mixture left so I think I didn’t put enough in the cups… or I put too much chocolate in the cups. LOL Also, I would keep them refrigerated until ready to eat because once they are room temperature, the are super soft. Enjoy!
Peanut Butter Cups
1 cup Creamy Peanut Butter, divided
4 1/2 teaspoons butter, softened
1/2 cup Confectioners’ powdered Sugar
1/2 teaspoon Salt
2 cups Semisweet chocolate Chips
4 Milk Chocolate Candy Bars, coarsely chopped (Hershey’s)
Colored Sprinkles, optional
Fill mini muffin tins with mini paper liners.
In a small bowl, combine 1/2 cup peanut butter, butter and confectioners sugar and salt until smooth, set aside.
In a microwave safe bowl, melt the chocolate chips, candy bars and remaining peanut butter, stir until smooth (this usually takes about 2 minutes)
Drop a teaspoonful of chocolate mixture into paper liners. Top each with a scant teaspoonful of peanut butter mixture ( I rolled mind into small balls)
Top each with chocolate mixture to cover. Decorate with sprinkles if desired. Refrigerate until set.
Thanks to Julie M for submitting this recipe through the Fun with Food Friday hop.
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