Peanut Butter Cups

by byn on December 27, 2011

in Candy

Print Friendly

Merry Christmas! Hope everyone had a nice holiday. I’m currently marathoning Season 5 of Friday Night Lights, but I rolled off the couch to check in here with a quick update. I’ll be posting a recap of my Champagne & Cookies Christmas party shortly, but in the meantime, here’s an actual voicemail that I received last week at work, transcribed for your enjoyment:

“Robyn, it’s Jill.  So I came home and I’m digging into your wonderful gift and I have to tell you those are the best things I’ve ever eaten in my life. That beats anything you’ve ever made or anyone could ever make. That is so much better than a Reese’s Peanut Butter Cup I cannot believe it. So thanks again, that was very nice of you.”

Easy, delicious, and gluten-free. I mean, your diet doesn’t start until January 1st, right?

Homemade Peanut Butter Cups

Source: Brown-Eyed Baker

Yield: I got about 16 peanut butter cups, but mine were quite big.

Ingredients

1/2 cup creamy peanut butter

2 tbsp butter

2 tbsp brown sugar

1/2 cup + 2 tbsp icing sugar

1 bag milk chocolate chips 

+ mini cupcake liners

Directions

  1. In a small saucepan, melt peanut butter, butter and brown sugar over medium heat until smooth. Remove from heat and add icing sugar a few tbsp at a time, whisking after each addition, until smooth. Transfer to a bowl, and stick in the fridge (or freezer if you’re in a hurry) until it starts to firm up.
  2. While the peanut butter mixture is chilling, get your mini cupcake liners spread out on a cookie sheet, or in a mini muffin tin.
  3. Melt the chocolate chips in the microwave, at medium power, in 30 second bursts, stirring after each one.
  4. At this point I poured the melted chocolate into a squeeze bottle to make things easy, but you can just use a spoon. Spoon a little bit of chocolate into the bottom of each cupcake liner and then stick in the fridge.
  5. Get out your chilled peanut butter mixture and roll it into balls, flattening each one a little bit. Place a peanut butter ball into each cupcake liner, then top the whole thing with melted chocolate. Stick them in the fridge to firm up. I kept Jill’s in the freezer until the morning I brought them to work for her. They get kind of melty if you keep them at room temperature.

 

{ 2 comments… read them below or add one }

Tatiana December 27, 2011 at 9:37 pm

Ha, I see the updated banner is up! Niiiiice

Reply

Tatiana December 27, 2011 at 9:36 pm

mmmm… they sound delicious indeed. this is not a voice message, but a true testimony as well: the cookies we received as out gift were indeed super delicious! As you’ve seen from the pic, we saved them for Christmas morning and they were just perfect!

Reply

Leave a Comment

Previous post:

Next post: