Our niece Sabrina had a fabulous backyard first birthday party yesterday. Bonnie, Sabrina’s grandma, made burgers, hot dogs, cedar plank salmon, potato and pasta salads, fruit, and desserts, the works! Of course, I had to make something. Sabrina doesn’t eat much solid food yet but she’ll see these pictures in the future and I am just ensuring my spot as favorite aunt.

I have been waiting till after the wedding to make peanut butter cups because they are pretty decadent.

Yummy Homemade Peanut Butter Cups

Homemade Peanut Butter Cups
~makes 24 minis

  • 14 oz semi-sweet chocolate chips. divided
  • 1 cup natural creamy peanut butter
  • 1/4 teaspoon salt
  • 1/2 cup confectioner’s sugar

1. Line mini muffin tin with mini paper muffin cups.
2. Melt half the chocolate chips in a microwave safe bowl. Melt on high for 1 minute, stir, and an additional 30 seconds if necessary.
3. Spoon chocolate into muffin cups and use the spoon to coat the bottom and sides of each cup.

chocolate cup

4. Refrigerate until firm, roughly 15 minutes.
5. Whip together peanut butter, salt, and confectioner’s sugar. Spoon into each chocolate cup.

add peanut butter

6. Melt the remaining chocolate the same way you did the first batch. Cover each cup with chocolate and try to smooth the tops.

chocolate top

7. Refrigerate until firm. Whether you serve room temperature or straight out of the fridge is a personal preference. I like it room temperature.

Variations

  • Lon requested chocolate sprinkles so I added sprinkles to some of them right after you top the cups with chocolate, before you refrigerate them.
  • If I were making these just for myself, I would have used dark chocolate. You can use whichever kind of chocolate you like, even white.
  • For more texture, use crunchy peanut butter.
  • You can decorate the tops by drizzling any kind of chocolate or caramel.
  • You can use different types of nut butters instead of peanut butter for the filling. I bet cashew butter would be great!
posted by jessica at 07:15 PM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.