Peanut Butter Cups

February 15, 2015 | Chocolate, Peanut Butter, 52 Weeks of Cooking

Just because Valentine's Day is over doesn't mean you need to turn in your taste for chocolate just yet. Just kidding, does that even actually happen? Only craving chocolate around Valentine's Day? Nah.

However, this week's challenge was chocolate, and yesterday I spent the day making some decorative chocolates with cream filling, but I didn't want them to count for the actual challenge. So I decided to make these incredibly easy peanut butter cups as well! This is literally all you need:

Start by melting your butter and peanut butter in a small sauce pan over medium low heat.



Once melted together, slowly add sifted confectioner's sugar a few tablespoons at a time. I used a whisk to keep it creamy at the start, but as it thickened, I switched to a wooden spoon.

Once the mix is a pliable mass, remove from the heat and form into a ball. Then into the fridge for about an hour or until cool, but easily forms into balls.



Keep the mess to a minimum.



Use a piping bag to melt your chocolate chips in the microwave in 30 second intervals. In between intervals, place in a towel to protect your hands from the heat, and gently squeeze the bag to help melt the chocolate. Then cut off the tip of the bag and pipe into your mold about half way full. Roll the peanut butter into balls then flatten into disks and press into the half filled mold.

Pipe the remaining chocolate onto the tops of your peanut butter then tap on the table to release any air bubbles.



Place into your freezer and chill until the mold is frosty then flip out onto a table. While good cold, these guys taste best at room temp.



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