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Peanut Butter Cups


For miniature Peanut Butter Cups, line miniature muffin cups with liners; divide chocolate and peanut butter mixtures evenly among liners as directed below

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Peanut Butter Cups 0 Picture


  • 8 (1-oz) square semi-sweet baking chocolate, divided
  • 1 1/3 C semi-sweet or milk chocolate chips, divided
  • 2 T. vegetable shortening, divided
  • 1/2 C creamy peanut butter
  • 2 T. butter, softened
  • 1/4 C. plus 2 T. powdered sugar, sifted



Step 1

1. Line 10 standard muffin cups with paper liners and set aside*(see above for miniature size).

2. In a small microwave-safe bowl, heat four(4)squares baking chocolate in the microwave in 30-second intervals until partially melted. Add 2/3 cup chocolate chips and heat 30 seconds more or until melted. Add 1 tablespoon shortening and stir until shortening and chocolate chips are melted. Divide melted chocolate evenly among liners. Set on a level surface in freezer for 15 minutes or until firm.

3. In a small mixing bowl, beat peanut butter, butter and powdered sugar on low speed until well blended. Divide mixture evenly among liners and spread over chocolate to create a smooth surface. Set in freezer for about 15 minutes.

4. Melt remaining four squares baking chocolate, 2/3 cup chocolate chips and 1 tablespoon shortening as directed above. Pour a little chocolate on top of peanut butter layer on each liner. Immediately tap pan on work surface to evenly distribute chocolate, breaking any bubbles with a toothpick. Repeat with remaining chocolate. Freeze for 15 minutes or until set.

5. Refrigerate or bring to room temperature before serving.


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