Chocolate Peanut Butter Cups Recipe
Daily Value: 22%
Kidney-Friendly, Vegetarian, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||24µg||6%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
As a chocolate candy lover, Reese's Peanut Butter Cups are my ultimate nostalgic treat. Although making chocolate peanut butter cups at home may seem tricky, in reality they could not be simpler to prepare. Once you've mastered making the chocolate cups, try experimenting with different fillings. S'mores and peanut butter and jelly cups are delicious alternatives.
- 12 ounces semi-sweet chocolate chips
- 1 cup creamy peanut butter
- ½ cup confectioners' sugar
- 1 tablespoon milk
- Mini cupcake liners
Boil two cups of water in a medium sized bowl (or the bottom of a double boiler if you’re using one). Meanwhile, set 18-20 cupcake liners out onto a cookie sheet and set aside. Once the water starts to boil, place a small pan on top (or the top of a double boiler) and begin to melt the chocolate chips, reserving half of the chips for later. Using the back of a teaspoon, spread melted chocolate evenly among the cupcake liners. Make sure that all edges and sides of the liners are coated. Place the cookie sheet in the freezer for at least 15 minutes.
While the chocolate cups are setting in the freezer, prepare the peanut butter filling. In a small bowl, whip together the peanut butter, sugar, and milk and set aside. Using the same method as before, melt the remaining chocolate chips. Meanwhile, remove the cups from the freezer and fill each half-way with the peanut butter filling. Cap each cup completely with a layer of melted chocolate. Freeze the cups for at least 15 minutes to set.
Makes 18-20 cups.Servings: 8
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