You are at the grocery store in the check out lane with all these candy bars STARING at you. CRYING out for you to PICK ME, PICK ME. Why can’t they put the produce in the checkout lane, that would be helpful.
Or you are passing the laundry detergent section in Target on your left side, and you look over your right shoulder, and there is the candy isle. You know the one I am talking about. It sucks you in with the fun selection of ‘healthy’ trail mix, then you walk into the isle an additional 2 feet and BAM! TONS of partially hydrogenated oils and high fructose corn syrup, just SCREAMING for you to take them home with you.
Please tell me this happens to you too.
Sometimes I walk down those isles and pick up a candy bar, just to touch it. I want it so bad, but I don’t NEED it. Sometimes I buy that dang candy bar and I eat it with pride. Sometimes I get a king size 3 musketeers and savor every bite. SOMETIMES.
My favorites, the ones that I rarely turn down: M&M’s, Reese’s, and 3 musketeers. At least those are my favorite candy ‘bars.’ I also LOVE tootsie rolls and licorice, just plain red vines, none of that twizzler crap, yuck. Anyway, since I love candy but try not to buy it, I started to think, “wait, can I make them?” Low and behold, I can make myself a Reese’s peanut butter cup. Whoa!
These are super simple and unbelievably delicious. The peanut butter filling tastes just like the ones you buy in the store. The proportions are perfect too: perfect amount of peanut butter to chocolate. My friend Sara and I made these and we are so pleased with how they turned out!
Makes 24-30 peanut butter cups
mini cupcake liners
12 ounces semi sweet baking chocolate, chopped into small pieces
1 cup creamy peanut butter, the natural kind
1/2 cup powdered sugar
1 tsp vanilla extract
1/8 tsp salt
Place chopped chocolate in glass bowl and heat over small pot of water (or use a double boiler) until melted.
While the chocolate is melting, line 24 mini cupcake tins with liners. We made 24 mini cups and 2 large cups.
*We only had 1 tin with 24 cups, and we didn’t want to wait for the first batch to chill before we made the second, hence the 2 large cups we made.
Fill each of the mini cupcake liners with a teaspoon of the melted chocolate. Use a paint brush to brush the chocolate 3/4 of the way up the sides of the liners. If you don’t have a paint brush (we used a cheapy one from a kids watercolor set) then use the back of the spoon to spread chocolate up the liners.
We threw the tin in the freezer for about 15 minutes while we made the peanut butter filling.
Mix the peanut butter, powdered sugar, vanilla and salt in a medium bowl. Roll 1 tsp of the peanut butter mixture into little balls. Roll 24 little balls and 2 large ones (if that is how many cups you are making).
Place 1 peanut butter ball into each chocolate covered liner.
*to flatten the top of each ball so the top of the peanut butter cups are flat, not mounded.
Use a spoon to fill the remaining part of the cup with chocolate. You will use about another tsp of chocolate to cover the peanut butter balls. Smooth top with the back of a spoon, and chill for 1 hour or put in the freezer for about 30 minutes.
It’s good to keep these chilled until ready to use. The chocolate won’t melt at room temperature, but it will be soft. Just an FYI. I tried 1 frozen, 1 chilled and 1 at room temp. All were delicious!!!!