Homemadepeanutbuttercups Recipes

PEANUT BUTTER CUPS

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.

HOMEMADE PEANUT BUTTER CUPS

Steps:

• Cut 12 regular-sized muffin liners, lengthwise, in half. If you have miniature muffin liners, skip this step.
• Place half of the chocolate chips in a microwave-safe container. Melt in the microwave for 2 minutes, stirring after every minute.
• Fill the muffin cups half-way with melted chocolate. Using a spoon, coat the sides of the cups with chocolate. Refrigerate for 10-20 minutes, or until firm.
• In a small bowl, stir together peanut butter, powdered sugar, and salt. Spoon over into the chocolate cups, filling it 3/4 of the way.
• Melt the remaining chocolate as previously instructed. Spoon over the cups until full. Use a flat spatula to even out the edges. Refrigerate for 10-20 minutes and enjoy.

HOMEMADE PEANUT BUTTER CUPS

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.

HOMEMADE PEANUT BUTTER CUPS

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.

PEANUT BUTTER CUPS

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

HOMEMADE PEANUT BUTTER CUPS

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.

3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY

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!