copycat
Copycat Peanut Butter Cups
INGREDIENTS
- 24 mini paper liners/cups
- One 12-ounce pkg. milk chocolate chips
- 1 cup peanut butter
- 1 TBSP butter [room temperature]
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
INSTRUCTIONS
1. Line a 24-cup mini muffin pan with mini paper liners. Set aside.
2. Pour the chocolate chips into a glass bowl and melt them in the microwave. Microwave at 50% power for 2 minutes. Stir the chips gently, and let them sit for a minute or so. If the chocolate needs more melting, microwave those chippies again at half power for 30 seconds. Stir gently. Continue the process, stirring gently as you go. But be very careful not to overcook the chocolate.
3. Into each mini paper liner, spoon about 1 teaspoon of melted chocolate. Use the spoon to push chocolate up the sides of the paper liner, as high as possible. Freeze for five minutes or until chocolate is set.
4. Combine the peanut butter, butter, powdered sugar and salt in a medium bowl.
5. When the chocolate in the muffin cups has hardened, pop the sweetened peanut butter into the microwave oven on full power for 1 minute. This will soften up the peanut butter so that it easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the chocolate-coated cups. Leave room at the top for an additional layer of chocolate, which we'll add later. Put the cups back in the fridge for about 10 minutes, then use your fingers to flatten and spread out the peanut butter. Pop the cups back into the fridge for an hour or until the peanut butter has hardened.
7. When the peanut butter filling has hardened, re-melt the chocolate chips in the microwave on half power for 30 to 60 seconds. Use a teaspoon to spread a layer of chocolate over the top of each candy. Chill the candy once again to set up the chocolate.
8. Store in air tight container and can be refridgerated.
Makes 24 candies.
Tip: The easiest way to peel paper liners from the peanut butter cup is to tear a strip, from top to bottom on both sides, and then peel the wrapper off.
2. Pour the chocolate chips into a glass bowl and melt them in the microwave. Microwave at 50% power for 2 minutes. Stir the chips gently, and let them sit for a minute or so. If the chocolate needs more melting, microwave those chippies again at half power for 30 seconds. Stir gently. Continue the process, stirring gently as you go. But be very careful not to overcook the chocolate.
3. Into each mini paper liner, spoon about 1 teaspoon of melted chocolate. Use the spoon to push chocolate up the sides of the paper liner, as high as possible. Freeze for five minutes or until chocolate is set.
4. Combine the peanut butter, butter, powdered sugar and salt in a medium bowl.
5. When the chocolate in the muffin cups has hardened, pop the sweetened peanut butter into the microwave oven on full power for 1 minute. This will soften up the peanut butter so that it easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the chocolate-coated cups. Leave room at the top for an additional layer of chocolate, which we'll add later. Put the cups back in the fridge for about 10 minutes, then use your fingers to flatten and spread out the peanut butter. Pop the cups back into the fridge for an hour or until the peanut butter has hardened.
7. When the peanut butter filling has hardened, re-melt the chocolate chips in the microwave on half power for 30 to 60 seconds. Use a teaspoon to spread a layer of chocolate over the top of each candy. Chill the candy once again to set up the chocolate.
8. Store in air tight container and can be refridgerated.
Makes 24 candies.
Tip: The easiest way to peel paper liners from the peanut butter cup is to tear a strip, from top to bottom on both sides, and then peel the wrapper off.
adapted from: topsecretrecipes
