Mike and I made a trip to Minocqua two winters ago and he got peanut butter cups at one of the fudge shops in town. I can still remember how happy he was to eat such a huge peanut butter cup. I don’t know why I never thought about doing this earlier, but I finally decided to make some peanut butter cups myself!
They turned out great. My only complaint is that they need to be kept in the fridge or freezer until you eat them because they will melt at room temperature. Other than that, they’re nearly perfect.
Peanut Butter Cups
yields 7 large cups
3 cups semisweet chocolate chips
1 cup peanut butter
1/2 cup powdered sugar
- Fill a small pot with 2 inches of water. Boil and then turn heat to low. Place a heatsafe bowl over the pot, making sure the pot doesn’t touch the water.
- Pour chocolate into the bowl and stir chocolate constantly with a spatula or whisk until melted. Remove chocolate from heat.
- When chocolate reaches a comfortable handling temperature, begin making the chocolate cups.
- Place a large spoonful of chocolate into the bottom of a cupcake liner and carefully smear the chocolate over the entire surface of the cup, making sure everything is evenly covered.
- After all cups are covered with chocolate, place them onto a plate and put them in the freezer for 15 minutes to harden the chocolate.
- Meanwhile, make the peanut butter filling. Mix the peanut butter and powdered sugar together in a bowl until well combined and smooth.
- After the chocolate cups have hardened, remove from the freezer.
- Place a spoonful of peanut butter into each cup until it’s about 1/4 inch from the top and smooth flat.
- Spoon remaining chocolate on top of the peanut butter. Push the chocolate to the edges of the cup, creating a seal.
- Place the cups in the freezer for 20 – 30 minutes, or until the chocolate is hard. Carefully (and quickly) peel off the muffin liners.
- Serve straight from the freezer or allow to thaw for 5 minutes at room temperature.