By the end of each holiday, we’ve made so many chocolates that we lose count! These are highly requested each year and this recipe is honestly no fail! Just don’t burn the chocolate (use the microwave 30 seconds & repeat method) and you’re golden… 🙂 We always need to pour ourselves a cup of eggnog to make it feel like the holiday seasons’ festivities have begun! Enjoy!
Peanut Butter Cups
Peanut Butter Cups
We use Crofton mini muffin pans then line with candy liners for an easy application. This recipe creates 2 pans (approximately 48 candies).
Equipment
- 1 Mixing Bowl
- 1 Mini Muffin Pan (24 ct.) (ie. Crofton Mini Muffin pan)
- 1 Package Mini Paper Cups
Instructions
- Line your mini muffin pan with paper cups (optional)
- Add approximately 2 cups of wafers to a liquid measure pour cup at a time and microwave 30 seconds, stir, microwave again, stir, until your chocolate is completely melted.
- Drop melted chocolate into bottom of mold (spread to cover bottom). TIP: Put in freezer to harden while rotating/filling other molds.
- Add all peanut butter mixture ingredients to bowl. Mix well.9 oz Creamy Peanut Butter, 1/2 lb Powered Sugar, 1/2 stick Melted Butter
- Drop peanut butter mixture ball, flatten top of ball with thumb.
- Pour remaining melted chocolate to fill cup.
- Add one peanut garnish on top of chocolate for decoration while chocolate is still warm.48 ea Peanuts (optional garnish)
Pair with our Dark Chocolate Coconut Cups Recipe for an unforgettable, sweet duo!
