Ingredients
Ingredients:
- 2/3 cup salted creamy peanut butter
- 3 tablespoons unsalted butter
- 3 tablespoons firmly packed light brown sugar
- 2/3 cup powdered sugar
- 2 ¼ cups dark or milk chocolate
- chopped into quarter-size pieces or Wilton Candy Melts
- Sea salt optional
Instructions
- Line a mini muffin tin with paper liners and set aside.
- Line a cookie sheet with wax paper and set aside.
- In a medium saucepan over medium heat, stir together the peanut butter, butter, and brown sugar. Once the mixture is completely melted and begins to bubble lightly, remove it from the heat.
- Add the powdered sugar 1 tablespoon at a time, stirring until smooth.
- Let sit until cool enough to handle, about 5 minutes.
- Melt and temper 1 cup of the chocolate (or melt 1 cup of Wilton Candy Melts), and pour just enough into each muffin cup to cover its bottom.
- Tap the tin gently against a hard surface to even out the chocolate.
- Refrigerate for about 30 minutes.
- Roll the peanut butter mixture into teaspoon-size balls, using your hands, and place on the prepared cookie sheet, spacing evenly. They may flatten immediately, depending on how warm your mixture is. If
- they don’t, use your hands or a rubber spatula to flatten the balls into disks about ½ inch thick. Refrigerate for 20 minutes.
- To assemble your peanut butter cups, place one peanut butter disk on top of each chocolate-coated liner, making sure to leave room on the sides and top of the cups.
- Melt and temper the remaining 1¼ cups chocolate (or melt the remaining Wilton Candy Melts), and pour it on top of the peanut butter filling. Once again, tap the tin gently against a hard surface to even out the chocolate.
- Refrigerate for 30 minutes, or until solid. Sprinkle with salt, if using.
Servings: 24