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Peanut Butter Cups

Peanut Butter Cups

A couple weeks ago during Hurricane Irma we were stuck in our house for a couple days because everything in Atlanta was shut down. Schools, work, stores, restaurants. So I had some chocolate chips and peanut butter and figured why not. I got nothing else to do but shove homemade peanut butter cups into my mouth.

Pretty much how any story starts, right?

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Luckily, nothing major impacted us in our area. We still had power while half of the people we know didn’t for most of that week.

I found this recipe on the internet and chose it because she had a beautiful site and her peanut butter cups looks so perfect. My peanut butter cups are…for lack of a better word….rustic. I’m sticking with rustic because it sounds like I’m intentionally making it look…er…not perfect. Rustic peanut butter cups.

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If you want your chocolate to spread smoother than mine did, add a spoonful of canola oil into the melted chocolate. I also used a combination of semi-sweet and milk chocolate chips because I wanted the chocolate to be softer when you bite into it. Most homemade recipes like this don’t have the same texture as the packaged ones and even though I’m not trying to replicate it exactly, I don’t want the chocolate to be rock hard either, which is why I combined it with milk chocolate chips.

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Peanut Butter Cups

September 26, 2017
: 24-30 peanut butter cups
: easy

By:

Ingredients
  • 12 oz. bag of semi-sweet chocolate chips
  • 12 oz. bag of milk chocolate chips (or 12 oz. bar of milk chocolate)
  • 1/2 cup creamy peanut butter
  • 1/4 cup powdered sugar
  • 2 Tbsp. unsalted butter, softened
Directions
  • Step 1 Line mini muffin tins with paper liners.
  • Step 2 Combine both bags of chocolate together, then split them in half into two separate bowls. Melt one bowl of chocolate either in a double boiler or by microwaving for 30 seconds, stirring, then back in microwave for 30 seconds and so on until completely melted.
  • Step 3 With a small spoon, spread a thin layer of the chocolate evenly into each muffin cup.
  • Step 4 Using another medium sized bowl, combine peanut butter, powdered sugar and butter. Stir until smooth. Place small spoonfuls of peanut butter on top of each chocolate layer.
  • Step 5 Melt remaining bowl of chocolate. Spoon another layer of chocolate on top of the peanut butter, smoothing it out with a spoon. Freeze the whole pan for 30 minutes to set.
  • Step 6 Store refrigerated in an airtight container up to 5 days.


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