My friend Bean shared this recipe the other day. It is a vegan recipe, but like her, I made mine with regular ol' ingredients. They are so good.... and very rich. Your dentist will hate me for posting this recipe (or, he may love me for posting this recipe.... job security!)
1 cup creamy peanut butter
1/2 cup powdered sugar
1 bag of milk chocolate chips
1/4 teaspoon salt
mini muffin cups
Fill a mini-muffin pan with the muffin liners.
Microwave the half of chocolate chips for about 1 minute at in a glass or microwaveable bowl.
Stir until creamy; you might need to microwave them a little more. Make sure you do not overcook them.
Using a spoon or paint brush spread the chocolate evenly within the muffin cups making sure you fill the crevices on the sides.
Place the coated muffin cups in the freezer so that the chocolate hardens (about 10 minutes)
In a separate bowl combine the peanut butter and salt and fold in the powdered sugar.
When the chocolate cups have hardened put the peanut butter mixture into the microwave for 30-45 seconds. This will soften the peanut butter mixture, making it easier to work with.
Spoon the peanut butter into the chocolate cups leaving a little room for the top layer of chocolate.
Place the cups in the freezer for about 10 minutes to allow the peanut butter to harden.
Just before removing the peanut butter cups from the freezer, melt the remaining chocolate chips as you did for the first layer.
Remove cups from freezer and spread with another layer of melted chocolate.
Place in freezer to set.
You can either serve these frozen or keep them in the refrigerator or keep at room temperature to serve. I personally like them frozen!
Makes 24 mini Peanut Butter Cups or 12 large Peanut Butter Cups