Peanut Butter Cups

I'm pretty sure that every cooking/baking blog out there has a recipe for peanut butter cups.  And it's because they are so easy!  This is actually my first time making peanut butter cups, but I have made peanut butter eggs for Easter before, and the process is not much different.

I chose to make small cups using a mini muffin pan rather than large ones, but you can do whichever you prefer.  Bruce loves peanut butter cups, so I was sure that it didn't matter which size they were since he would have complete access to them once they were done.

They look so fun!  And are quick, even taking the intervals in the freezer into account!  If you want a fun treat that will impress, look no further.

Peanut Butter Cups

Ingredients:

24 oz. semi-sweet chocolate chips (I used a combination of semi-sweet and milk chocolate)
1 c. creamy peanut butter
4 Tbs butter (softened)
3/4 c. powdered sugar

Directions:

Line two mini-muffin tins with paper liners.

Melt the chocolate in the microwave until smooth.  Pour the chocolate into a piping bag (or ziplock bag with a corner snipped off) and pipe a small amount of chocolate into the bottom of the prepared tins.  Tap the pans on the counter to smooth out the chocolate.  Place in the freezer for about 10 minutes or until the chocolate is hardened.

Meanwhile, mix your peanut butter, butter and powdered sugar with a hand mixer until smooth.  Pour the peanut butter mixture into another piping bag (or ziplock bag with a corner snipped off) and pipe a small amount of peanut butter on top of the frozen chocolate.  Tap the pans on the counter to smooth out the peanut butter.  Place in the freezer for about 15 minutes.

Once chilled, remove from freezer and pipe the remaining chocolate onto the peanut butter, tapping the pans as you go to smooth out the tops of the peanut butter cups.  Chill in the freezer until hardened.

You can store them in the refrigerator (the chocolate will be hard) or on the counter (the chocolate will be softer).

Enjoy!