PEANUT BUTTER CUPS
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.
PEANUT BUTTER CUPS
There are so many different versions of this wonderful combination. This is mine and I have used it for close to 20 years. This is DS favorite! The creamy peanut butter refers to a brand such as Jif or Skippy. I don't think a natural peanut butter will work as it is missing the oil Also, the margarine for the chocolate mixture is melted before adding to the chocolate chips. If water gets in the chocolate it well "seize".
Provided by PaulaG
Categories Candy
Time 15m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- With a pastry blender, cut the peanut butter, 1/2 cup margarine and powdered sugar together by hand DO NOT USE A MIXER OR IT WILL BE TO CREAMY; the mixture may need to be "kneaded by hand".
- Line a 13x9x2 inch pan with foil, spread the mixture with slightly buttered hands into prepared pan.
- In top of double boiler over boiling water, add 1 tablespoon melted margarine and 12 oz chocolate chips taking care not to get water into the mix.
- Stir constantly until melted, mixture will be glossy.
- Spread immediately over peanut butter mixture.
- Allow to cool and harden slightly, cut into squares.
- DH suggested using a pizza cutter to cut these into squares and it works great!
- After these are cut and the chocolate has set, I store these covered in a tupperware container.
Nutrition Facts : Calories 190.7, Fat 12.9, SaturatedFat 3.8, Sodium 100.2, Carbohydrate 18, Fiber 1.4, Sugar 15.4, Protein 4
HOMEMADE PEANUT BUTTER CUPS
I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey peanut butter centers. This is how to make homemade peanut butter cups. -LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 123 calories, Fat 8g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER CUPS
These are a snap to make! Taste just like the ones from the store if not better! Will be gone in minutes.
Provided by pamjlee
Categories Desserts Chocolate Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 9.9 g, Cholesterol 10.2 mg, Fat 11.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 5.6 g, Sodium 53.5 mg, Sugar 8.1 g
PERFECT PEANUT BUTTER CUPS
Make and share this Perfect Peanut Butter Cups recipe from Food.com.
Provided by Kansas A
Categories Lunch/Snacks
Time 20m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl mix peanut butter, cracker crumbs, melted butter, and sugar. Use a whisk if it's lumpy.
- I then use my smallest cookie scoop and fill, not quite to the top, Wilton 1 1/4 inch diameter mini baking cups. (You can buy them at Wal-Mart, Canadian Tire, and the fancy ones at Michaels.).
- Put them on a cookie sheet and stick them in the freezer to set.
- In the meantime melt the chocolate chips. Use a spoon and put a dollop on top, spread it out to the edges.
- Return to the freezer to set the chocolate.
- I've also used a Ziploc baggy with the corner snipped to fill the cups but find my cookie scoop much easier.
- If you don't have the mini baking cups you can spread into a 9x9 baking dish but I recommend lining with foil and when set; remove, turn upside down and cut into the peanut butter side.
Nutrition Facts : Calories 218.6, Fat 15.9, SaturatedFat 7.8, Cholesterol 16.3, Sodium 110.4, Carbohydrate 19.5, Fiber 1.6, Sugar 15.2, Protein 3.2
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