Making your own peanut butter cups at home is an easy and delicious endeavor, plus you get to control exactly what goes into them.
Author: Katherine Martinelli
Recipe Type: Dessert
Cuisine: American
Yield: Makes 36 peanut butter cups
Ingredients
1¼ pound (567g) milk or dark chocolate
½ cup all-natural smooth peanut butter
¼ teaspoon vanilla extract
¼ cup confectioners sugar (plus more to taste)
Directions
Line mini muffin pans with liners (36 total). Set aside.
Roughly chop the chocolate and put it in a heatproof bowl. Set over a pot of gently simmering water and melt until it is completely smooth and shiny, stirring often (you could also melt the chocolate in the microwave).
Spoon a bit of chocolate into each muffin liner. Gently tap the pan on a flat surface so it spreads to coat the entire bottom of each liner. Set aside. Put the chocolate back on the barely simmering water to keep it melted.
In a separate bowl, mix together the peanut butter, vanilla extract and confectioners sugar until smooth. Taste and add more confectioners sugar, a little at a time, if you’d like it sweeter.
Spoon about ½ teaspoon of the peanut butter mixture into the center of each chocolate-filled muffin liner. It shouldn’t touch the sides, if possible.
Spoon remaining chocolate over peanut butter-filled muffin liners, making sure to fully cover the peanut butter.
Put in the fridge or freezer to set.
Notes
Gluten free, Vegetarian
Parve and Vegan if you use parve/vegan/dark chocolate
Kosher dairy if you use milk chocolate
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/recipe/2012/homemade-peanut-butter-cups-and-a-halloween-blog-hop/