Peanut Butter Cups
Cooks in
Serves 12
Ingredients
- 12 mini cupcake liners
- 1/4 cup powdered sugar
- 3/4 cup Milk Chocolate chips (or semi sweet if you prefer)
- 1/2 tsp pure vanilla extract
- 1/2 cup creamy natural peanut butter
- 2 generous Tbsp to add to the melted chocolate
- a pinch fine sea salt [if your PB is already salted, it\'s optional to add more]
Directions
- Melt the chocolate chips in the microwave in 30 second intervals until smooth. Add 2 generous tablespoons of peanut butter and stir to incorporate. Let cool for 5 minutes.
- Line a mini cupcake pan with mini liners.
- Place a heaping teaspoon of melted chocolate in each mini cupcake liner and spread it all over the place with the back of a spoon, repeat with all 12 liners.
- Place the cupcake tin into your freezer and allow it to harden.
- Meanwhile, stir together peanut butter, vanilla, salt, and sugar to form a paste.
- Make sure you knead in all the ingredients.
- Divide peanut butter paste into all 12 liners, pressing down gently to make sure the paste goes everywhere. [I took a a heaping teaspoon and rolled it into a ball, then flattened it and placed it into the liners]
- Top with heaping teaspoon of chocolate [melt it again if needed], spreading carefully so that none of the PB paste can be seen.
- Chill in fridge/freezer for at least one hour.
Partly powered by
No Comments so far ↓
There are no comments yet...Kick things off by filling out the form below.