PEANUT BUTTER CUPS

By Mary Anne Daino

Ingredients

• 1 cup peanut butter
• 1/4 teaspoon salt
• 1/2 cup powdered sugar
• 1 package (12 ounce) Hershey’s milk chocolate chips
• In a small bowl mix the peanut butter, salt, and powdered sugar until firm.
• (I used a mixer).

Preparation

Step 1

Slowly melt the chocolate chips in a double boiler over hot, not boiling water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time.

I used a candy mold but you can use paper baking cups. Cut each baking cup in half horizontally to make it shallower, and “paint” your first layer of chocolate onto the inside of each cup with a spoon (I used a paint brush). Put the cups into the muffin tin so that they hold their shape, and then put the tin in the refrigerator to set (takes too long – use the freezer). Add the peanut butter and spread it in the cup you just did the first layer of chocolate in and then the top layer of chocolate (again I put in the freezer to set). If you are doing the miniatures you put 1 tsp of peanut butter into each cup leaving room for the final chocolate layer. If you are using the regular cupcake tins, you will have to guestimate because I don’t have that recipe. When they are firm, take them out.