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Ingredients
- Candy Melts or Almond Bark Chocolate
- Peanut Butter (preferably organic)
- Powdered Sugar to taste
- All the amounts are up to you! Based on how much you want to make! For a miniature sized peanut butter cup you’ll use about 1 teaspoon of peanut butter.
Details
Adapted from cherryteacakes.com
Preparation
Step 1
Line a mini muffin tin with miniature baking liners.
Mix together peanut butter and powdered sugar to taste. I personally prefer a more dough like consistency.
Melt chocolate in the microwave in 30 second intervals until melted and smooth. Stir in-between each interval.
Dollop about half a teaspoon full of chocolate into the bottom on a baking liner and spread around the bottom (and sides if you want to the more traditional look). Repeat this process for all the baking molds and place the entire pan in the freezer.
While the chocolate is freezing start to pink off teaspoon sized balls of the peanut butter mixture. Set aside until ready to fill.
Take a peanut butter ball and push it into the baking liner. Press down with your thumb to fill and even out the tops of each peanut butter cup. Repeat for all the peanut butter cups.
You’re chocolate will most likely have re-hardened. If you need more melting chocolate add it to the bowl and repeat the 30 second microwave melting process.
When the chocolate is ready dollop another half teaspoon on top and spread the chocolate across the entire surface of the peanut butter. Repeat to the remaining chocolate cups, occasionally tapping to tray on the counter to get the tops of the chocolate to smooth out.
Place in the freezer for a final few minutes to harden up the chocolate. When ready pull the peanut butter cups out of the freezer and serve wrapped or unwrapped. Store any uneaten peanut butter cups in an airtight container in the refrigerator.
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