Raise your hand if you like Reese’s Peanut Butter Cups. I sure do! As far as I’m concerned, peanut butter and chocolate is one of the most perfect food combinations. When I was growing up, my dad often made homemade peanut butter cups with us. We always made some with white chocolate, some with semisweet, and some with milk. A few weeks ago, while I was still recovering from the birth, I decided that Mr. Handsome and I needed a treat, so I whipped up a batch, using semisweet chocolate chips. They were delicious, as expected. Here’s the recipe:
Homemade Peanut Butter Cups
- 1-1/3 cup chocolate chips
- 3 Tbvsp peanut butter
- 3 tsp powdered sugar
Melt 2/3 cup chocolate chips on the stove (low heat and stir constantly) or in the microwave. For details on how to melt chocolate in the microwave, see my chocolate covered strawberry tutorial: https://nashvillewife.com/chocolate-covered-strawberry-tutorial/
Place muffin liners in muffin tins, and fill 1/3 of the way with melted chocolate.
Place muffin pan in freezer for 20 minutes, or until chocolate is set.
Meanwhile, whip peanut butter and sugar with a fork until smooth.
Melt remaining 2/3 cup chocolate chips. Place a spoonful of peanut butter in the center of each muffin liner.
Top with melted chocolate so peanut butter is fully covered.
Freeze until chocolate is firm (at least 2-3 hours).
Makes approximately 6 large (regular sized muffin pans) peanut butter cups. For bite-sized peanut putter cups, use mini muffin pans.