Day 2 of Little Red Mixer’s 12 Days of Christmas celebration I bring you something everyone loves. Peanut Butter Cups! Unless you are allergic to peanuts. And that just sucks. Or you could substitute peanut butter for cookie butter. Actually do that. Cookie Butter is always a good idea. But the peanut butter-and-chocolate relationship is timeless. Everlasting.
Peanut butter cups are delicious and ridiculously easy to make. It’s a little bit more of a process than peppermint bark, but just as simple. And you’ll have eaten half a dozen before you know it. You could just get a bag of Reece’s PB Cups, or those super fancy ones from fancy chocolate stores. But these are so much better. And easy peasy to make. You’ll get used to the wide-eyed expressions of wonder when you present these to friends or enemies. This recipe makes a ton of mini peanut butter cups so I made some giant ones too. If your biggest problem of the week is too many peanut butter cups (is that even a thing?) then I think you’re doing alright.
Peanut Butter Cups
Makes 56 mini peanut butter cups
- Shortening or butter, as needed
- 1 1/2 cup of Confectioners sugar
- 4 tbsp butter, melted
- 1 15 oz. jar of smooth peanut butter (not oil separated)
- 24 oz. Dark chocolate, melted
- Melt chocolate (either in a double boiler or in microwave). Add 1-2 tsp of shortening or butter to thin out chocolate
- Mix peanut butter, melted butter, and sugar together until smooth
- Line mini muffin pan with cupcake liners
- With a spoon, scoop a small amount of the melted chocolate into each liner. Push down with spoon until chocolate covers bottom and halfway up the sides. Refrigerate until firm (10-15 minutes)
- Spoon 1-2 tablespoons of the peanut butter mixture into liner (I find it easier to put peanut butter mixture into a plastic bag and pipe into cups).
- Cover with remaining chocolate, smoothing each one as you go
- Allow to set in fridge for 10-15 minutes or until firm.