Sunday, February 26, 2012
I found this recipe on Taste of Home. It’s an “okay” recipe, @SouthShoreMan and the kids liked it, but who doesn't like chocolate, right? After placing the candies into the refrigerator to set, I pulled them out to store and they became very soft. Also some of the recipe measurements and/or instructions were not very informative so I made a few corrections in parenthesis. So here you have it, Peanut Butter Cup Candies...
Peanut Butter Cup Candy
Makes 36 Pieces
- 1 cup creamy peanut butter, divided
- 4 1/2 teaspoons butter, softened (If you have a kitchen scale, weigh out .75 or ¾ ounce)
- 1/2 cup confectioners' sugar
- 1/2 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips
- 4 milk chocolate candy bars (1.55 ounces each), coarsely chopped (Cheaper to purchase a “Giant” 7-oz bar and weigh out 6.2 ounces)
- Colored sprinkles, optional (I didn’t use sprinkles..)
- In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside.
- In a microwave-safe bowl, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth. (Bec’s Note: Microwave on 50% power for 1-minute, stir. Return to Microwave and heat at 50% power for 1 minute longer, stir until smooth.)
- Drop about a teaspoonful of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture (it helps to partially roll each spoonful of peanut butter into a little ball); top with another teaspoonful of chocolate mixture, (making sure the peanut butter is completely covered on all sides).
- Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. (It may be wise to store in refrigerator if your candies become too soft outside of fridge.)
Yield: 3 dozen
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