I made some peanut butter cups on Sunday with the help of Jonathan and some of the Blessings. They were very simple and imperfect. And wonderfully yummy.
If it weren't for Jonathan, I would have not gotten any pictures taken, and I don't have pictures of all the steps. But this will give you the basic idea.
Mini-muffin tin and mini-muffin-tin-sized paper cups.
1 bag semi-sweet chocolate chips
1 c peanut butter
1/2 pound powdered sugar
1/2 stick butter, softened
1/2 t salt
Melt the chocolate chips in the microwave or a double boiler.
Place the paper cups in the muffin tin.
Drop a bit of melted chocolate into each paper cup and use a small paint brush to spread it out along the bottom and up the sides. At first, I tried to get it all the way to the top, but I had to hold the cup to do so and that's difficult for arthritic hands. I decided to hold the paper cups in with two fingers on my left hand while I painted chocolate with my right. I didn't go all the way up the edge, figuring that the top layer of chocolate would meet the bottom layer and seal things up. It worked!
Place the chocolate cups in the freezer to harden while you mix up the peanut butter filling.
Cream together 1 c peanut butter, 1/2 pound powdered sugar, 1/2 stick softened butter, and 1/2 t salt.
When the chocolate cups are hardened, remove from freezer (aren't you glad I mentioned that?!) and place a small amount of peanut butter mixture in each. The pictures below give you an idea of proportions. And show off the fact that we didn't do them perfectly!
It would make doing the top layer of chocolate easier if you placed the cups back in the freezer for a bit first. We were too impatient for this step, but it really would be helpful.
Reheat chocolate as needed place some on top of each cup, spreading the chocolate to the edges.
If you're imperfect folks like us, you might have some peanut butter cups with peanut butter sticking out the edges. And guess what? They're still scrumptious!
You also might not have quite enough chocolate to finish all the cups. The topless ones are fabulous also!
Even the scrapings from the bowls and spoons are terrific!
Ta-da! Peanut Butter Cups!
And if you like the idea, but you don't feel like making individual cups, here is a terrific recipe that I got from my friend Tonya many moons ago. These are wonderful!
Tonya's Peanut Butter Cups in a Pan
1 c peanut butter
1 c graham cracker crumbs
1/2 pound butter
1 pound powdered sugar
1/2 t vanilla
1/2 t salt
12 oz. chocolate chips
Mix all ingredients except choc. chips with mixer. Press into buttered 9x13 pan. Put in refrigerator for 2 hours to chill. Melt choc. chips, spread over peanut butter mixture. Cut into pieces before putting back into refrigerator. Chill until firm. Yum!