No Bake Chocolate Peanut Butter Cups
In my quest to find the perfect Easter dessert, I stumbled upon these bad boys. I mean, nothing says Easter quite like a peanut butter-filled chocolate
egg, right? So, I figured why not put in a little more effort and make
my own -- minus, you know, the egg-shape. I whipped up a batch of Homemade Peanut Butter Cups -- and while they were literally one of the easiest
things I've ever made in my life, I can't remember the last time I got
such a strong reaction from a dessert. You don't want to miss this
recipe, friends!
Homemade Peanut Butter Cups adapted from Brown Eyed Baker
Ingredients:
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter
- 1/4 cup light brown sugar
- 1 1/4 cups powdered sugar
- 4 cups milk chocolate chips (two 11.5-oz bags)
- 1/4 cup vegetable shortening
Instructions:
1. Line a mini-muffin tin with paper liners; set aside. Line a baking with parchment paper; set aside.
2.
In a medium saucepan, combine the peanut butter, butter, and brown
sugar over medium heat. Heat until completely melted and starting to
bubble a little, stirring constantly. Remove from the heat. Add the
powdered sugar a 1/4 cup at a time, stirring until completely combined
with the peanut butter mixture after each addition. Set aside and let
cool.
3. Meanwhile, melt the chocolate chips and shortening
together in the microwave on 50% power in 30-second increments, until
completely melted, stirring after each burst.
4. Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.
5.
Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it
into a ball, and then flatten it slightly into a disk. Place on the
prepared baking sheet lined with parchment paper. Once finished with all
of the peanut butter mixture, refrigerate both the muffin tins and the
peanut butter patties for about 30 minutes.
6. Place a peanut
butter patty on top of each chocolate-lined muffin tin. Then use a scoop
or spoon to add more melted chocolate on top and around each peanut
butter patty. (If the melted chocolate firmed up, just pop it back into
the microwave at 50% power for 30 seconds or so to re-melt.)
7.
Refrigerate again for 30 minutes, then they’re ready to serve! Store in
the refrigerator or freezer. You can keep at room temperature in an
airtight container if you’re going to serve them the same day, but
they’ll start to get soft if not at cool room temperature.
What is.....
- Cafe Kelly
on Apr. 16, 2012 at 2:24 PM