So one Saturday afternoon my wife was in the kitchen making a chocolate dessert the same time I was creating something with peanut butter. I wasn’t watching where I was going and BAM! The next thing I know my wife is yelling at me, mad that I got my peanut butter in her chocolate. Well, that’s not exactly what happened.
This is a recipe for Homemade Peanut Butter Cups. I could have used mini muffin tins like the recipe I found suggested but when it comes to peanut butter cups size does matter. This is a dessert that can be stored in the fridge or freezer, but tastes better at room temperature.
I’ve made the Homemade Peanut Butter Cups with both creamy peanut butter and crunchy peanut butter, and I’m happy to report that both worked just fine. One kind of peanut butter I haven’t tried is my favorite, the natural peanut butter that’s really gritty and oily. I would think it could work, but would either need less butter or more powdered sugar mixed in. If you happen to try these peanut butter cups with natural peanut butter, please let me know how they turned out.
I started out by heating up some peanut butter and brown sugar with some butter in a saucepan over medium heat while stirring frequently. It only needs to heat up enough to where all the ingredients are mixed together and starting to bubble. While the peanut butter mixture was cooking I lined the muffin tins with paper liners.
Once the peanut butter mixture was completely mixed and starting to bubble I removed it from the heat and stirred in the powdered sugar a quarter cup at a time, making sure it was completely mixed in. Then I set it aside and got to work on the chocolate.
I put the chocolate chips and the shortening in a microwavable bowl and microwaved at half power for thirty second intervals, stirring between each interval until it was completely melted. Then I scooped out the peanut butter into individual tablespoon size balls and flattened them out a little bit, then refrigerated the peanut butter balls for thirty minutes.
After the peanut butter was cooled off I was ready to assemble the peanut butter cups. I started off by adding about a tablespoon of chocolate to the bottom of each muffin tin, then added one of the flattened peanut butter balls, and covered it in melted chocolate. Now I had to put the muffin tin back in the refrigerator for another thirty minutes so that the chocolate would become completely solid.
Adapted from Brown Eyed Baker