Candy is Dandy Part 2
This recipe is dangerous. It could give the CIA a run for its money. The reason why it is a should-be-top-secret-for-your-eyes-only- bury-it-in-a-hole-for-100-years dangerous recipe? Because all the ingredients are in your pantry.
That means you can make it whenever you want.
Peanut Butter Cups are classic. But have you looked at the ingredients in a commercially made Peanut Butter Cup? We have a rule in our house: If you can’t pronounce it, don’t eat it. Our recipe has 3 ingredients. All of which we can pronounce.
Our homemade Peanut Butter Cups are great for Easter Baskets! By making them yourself, you can cut down the cost of buying candy while increasing the happiness of your taste buds. That kinda sounds like a Economics Class.
We hope you make these dangerous Peanut Butter Cups. You won’t be sorry. They freeze really well so if by some way you have leftovers you can always save them for later!
Ciao for now,
V & K
Homemade Peanut Butter Cups
12 oz milk chocolate chips
1 cup peanut butter
1/2 cup powdered sugar
1/4 tsp salt (optional)
Trim 12 paper muffin cup liners to half of their height.
Place 1/2 chocolate chips in a microwave safe container. Microwave for 1 minute. Stir. Microwave for 30 seconds more or until the mixture is smooth. Using the back of a spoon, spread some melted chocolate into each muffin cup, spreading all the way up the sides. Add a dollop of chocolate to the middle of the cup until about half full. Refrigerate for about 30 minutes.
In an electric mixer bowl, mix together peanut butter, confectioners’ sugar and optional salt. Whip for a few seconds to make the mixture fluffy. Spread a little into the chocolate cups.
Melt the remaining chocolate, and spoon over peanut butter mixture. Spread chocolate to edges of cups.
Refrigerate again for 1 hour or until set.
Keep the Peanut Butter Cups in the fridge until you’re read to use or eat them.