Homemade Peanut Butter Cups Recipes

Steps:

• Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.

Steps:

• To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
• Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
• Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
• Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.

Steps:

• Melt the chocolate in the top of a double boiler. Keep the chocolate warm over low heat until you are ready to start assembling the peanut butter cups.
• Combine the peanut butter, confectioners' sugar, saltines, butter and salt in a bowl and blend with an electric mixer until well combined
• Prepare a muffin pan with 18 paper muffin liners. Add 1 teaspoon melted chocolate to the bottom of a muffin liner. Using the teaspoon, spread the chocolate in a thin, even layer on the bottom and a third of the way up the side. Repeat with the remaining liners. Place the muffin pan in the freezer until the chocolate is set and hardened, about 5 minutes.
• Spread 2 heaping teaspoons of the peanut butter filling in the bottom of a chocolate-coated muffin liner (it should come to below the chocolate line). Top the peanut butter filling with 2 more teaspoons of melted chocolate, spreading it over the top so no filling is visible. Repeat with the remaining liners. Freeze for 10 minutes.
• Serve chilled or at room temperature.

Steps:

• In a small bowl, mix the peanut butter, salt and powdered sugar until firm. 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. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
• Sources:
• Just Born, Inc. 1-800-445-5787 Peeps
• California Candy Company 1-888-226-3979
• Art Institute of Colorado Candy Architect (Easter Scene) 1-800-275-2420
• Burlingame Museum of Pez (650) 347-2301 Memoribilia
• Punta Clara Candy Kitchen (334) 928-8477 1-800-437-7868
• Hotlix 1-800-EATWORM
• Top Secret Recipes www.topsecretrecipes.com
• Ferrara Pan Candy (708) 366-0500
• Fannie May Candies (312) 432-3417
• Hershey Foods Corporation (717) 534-7648
• Mars, Inc. (908) 850-2281
• See's Candies Inc. (310) 586-7174

Steps:

• In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
• Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
• In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
• Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.

Steps:

• Coat a small cup muffin tin with cooking spray. In a microwave-safe bowl, microwave chocolate with butter and oil, stirring often, until melted, 1 to 2 minutes. Pour about a tablespoon of the chocolate mixture into each muffin cup.
• Melt peanut butter in microwave, 30 to 40 seconds. Spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup. Top with another tablespoon of chocolate.
• Chill in refrigerator 30 minutes, until set.

Steps:

• Place about 1/3 cups of unsalted peanuts in a blender and press the Pulse button 5 to 7 times to chop the peanut into small pieces. Place on the side for later use.
• Grind the balance of peanuts in the blender until they turn into peanut butter. You will have to scrape the peanuts off the sides of the blender towards the blades from time to time. Make sure the blender is off when scraping the peanut down. This will take about 5 minutes or so.
• Measure and combine the sugars and salt with the freshly ground peanut butter.
• Combine peanut pieces from step 1 with the freshly ground peanut butter, sugars and salt.
• Thoroughly mix the ingredients until well blended and put on the side until ready to fill the cups.
• Melt the chocolate wafers in a double-boiler.
• Place a cup cake liner in a 1/3 measuring cup to hold the liner.
• Spoon 1/2 Tbsp of melted chocolate in the cup and spread it around the bottom and slightly up the side with the back of the spoon.
• Add 1 Tbsp on the peanut butter filling into the cup.
• Shake the cup back and forth with a fast motion until the peanut butter flattens down and is level on the top.
• Add 1/2 Tbsp of chocolate on top of the filling and spread is evenly with the back of the spoon and shake the cup back and forth until the chocolate is level and even.
• Repeat this process until all the filling is gone.

Steps:

• Set 2 dozen mini muffins wrappers on a baking sheet. Melt half of the chocolate, using a microwave-safe bowl and cooking it in short 30 second intervals until smooth.
• Using a spoon, pour a little bit of chocolate in each muffin wrapper and using a small clean brush to paint the chocolate up the sides of each wrapper. Chill candy for 20-30 minutes.
• In a small bowl, whisk together peanut butters, sugar, vanilla and salt. When mixture has come together, microwave until very, very soft. About 30 seconds.
• Once candy has chilled, spoon generous amounts of peanut butter mixture into each candy cup. Chill for another 30 minutes.
• Melt the rest of the chocolate and fill each muffin cup once they have chilled. Chill until set.

Steps:

• Trim 12 paper muffin cup liners to half of their height.
• Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
• In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

Steps:

• Prepare a cupcake tin with 6 liners.
• Stir peanut butter and powdered sugar together until smooth.
• Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
• Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
• Cover each dollop of peanut butter with more chocolate and smooth out the top.
• Refrigerate for 1 hour or until chocolate has hardened.
• Remove peanut butter cups from the liners.
• Enjoy!