muffintinmommy

Cool & Creative Ways to Use Your Muffin Tins!

Chocolate Peanut-Butter Cups

on June 25, 2012

The sweet tooth strikes again!! From time to time my sweet tooth takes over the blog and this time it is craving peanut butter cups, lol 😉 Featured on Design Sponge.com this recipe is from a column called Small Measures by Ashley English.

This recipe for making your own chocolate covered peanut butter cups avoids the preservatives and additives used in the commercially prepared ones! It is super easy too, Ashley says this, “Using a mere four ingredients, these treats would make an inexpensive yet decadent gift for your loved ones, fellow cubicle-mates or simply yourself.”

Only four ingredients?!! Count me in 🙂 and as she says, they also make a great gift idea!

Chocolate-Covered Peanut-Butter Cups
Yields 12 cups

Here’s what you’ll need…

  • 3 cups chocolate*
  • 1 cup peanut butter
  • 1/2 cup powdered sugar, sifted
  • 1/4 cup graham crackers, crushed
  • 1 teaspoon sea salt

(Did anybody else notice there are actually 5 ingredients, lol, that’s ok I’m still on board!)

* She used bittersweet chocolate chips; feel free to use whatever type of chocolate you like — semi-sweet, milk chocolate or bittersweet. Bars and chips work equally well here, too.

Here’s how to do it…

1. Line a muffin pan with 12 paper liners. Set aside.

2. Melt 1 1/2 cups of the chocolate in a double boiler. Alternately, you could do this using a microwave, melting the chocolate in short bursts. Remove the bowl of melted chocolate from the stove and turn off the heat.

3. Using the back of a spoon or a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.

https://i0.wp.com/assets7.designsponge.com/wp-content/uploads/2011/02/IMG_2197-e1297362942762.jpg

4. Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.

5. In a mixing bowl, combine the peanut butter, crushed graham crackers, powdered sugar and salt. Stir with a spoon until well combined.

https://i2.wp.com/assets7.designsponge.com/wp-content/uploads/2011/02/IMG_2218-e1297363046232.jpg

6. Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining 1 1/2 cups of chocolate and melt.

7. Meanwhile, divide peanut-butter mixture into 12 even amounts. (I used a cutting board while doing this to have a surface to rest the mounds on.)

8. Remove the muffin pan from the refrigerator. Put one mound into each paper liner. Tap down each mound with your fingertips to “nest” it into the chocolate bottom.

https://i2.wp.com/assets8.designsponge.com/wp-content/uploads/2011/02/IMG_2232-e1297363113178.jpg

9. By now, the chocolate added to the double boiler should all be melted. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.

10. Use the back of a teaspoon to smooth out the tops (alternately, use the spoon to make a swirl atop each cup).

https://i2.wp.com/assets8.designsponge.com/wp-content/uploads/2011/02/IMG_2254-e1297363211115.jpg

11. Place the muffin pan in the refrigerator. Within one hour, your cups should be set, depending how cold your fridge runs.

12. Remove the pan from the refrigerator. Consume with gusto, or exercise extreme restraint and gift to others!

I LOVE THAT LAST LINE,  LOL! So what do you think? Are you craving peanut butter cups now? All I have left to say is GRAB THOSE MUFFIN TINS AND GET BUSY! 😀

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