Remember the story about me being a weird kid and not liking cheese to such an extent that I would take the cheese off my pizza? Well, here’s another one of those fun facts about me – I was the kid that used to (and still does) eat peanut butter and jelly sandwiches, minus the jelly. In fact, when I met A, that’s how I knew we would become best friends. We both ate plain peanut butter sandwiches for lunch.
Peanut butter is a staple in my diet. I love peanut butter on a toasted English muffin for breakfast, or in a protein bar. No lunch? Easy enough to whip up a peanut butter sandwich. Snack? Who doesn’t like celery and peanut butter or peanut butter on crackers? Oh, the list doesn’t stop there…. there’s Asian pork tenderloin with peanut sauce for dessert and PB&J bars, peanut-butter filled chocolate cupcakes, or peanut butter balls for dessert.
Anyway, here’s one more great dessert recipe using peanut butter. Quick and easy to make, and best off, freezable so that you always have a sweet in the house. I’d make another batch now, but the hubby is catching on to my freezer trick…. Enjoy!
Homemade Peanut Butter Cups
Adapted from Taste of Home
Makes approximately 3 dozen peanut butter cups
- 1 c. creamy peanut butter, divided
- 4 1/2 tsp. unsalted butter, softened
- 1/2 c. confectioners’ sugar
- 1/2 tsp. salt
- 12 oz. semisweet chocolate (either chocolate chips or bakers chocolate, coarsely chopped)
- 6 oz. milk chocolate candy bars (12 mini Hershey bars or 4-1.55 oz. bars)
- sprinkles or candies for topping (optional)
Line 3 mini muffin tins with cupcake liners and set aside.
In a small bowl, combine 1/2 c. peanut butter, butter, confectioners’ sugar and salt. Stir until well combined.
In a microwave-safe medium bow, place remaining peanut butter, and both chocolates. Microwave in 20-30 second increments, stirring well in between, until chocolate is fully melted.
Pour a scant 1 tsp. of chocolate into the bottom of each of the cupcake liners. Top with 1/2 a teaspoon of peanut butter, and top with another teaspoon of chocolate. Sprinkle with candy if desired and refrigerate to set, a couple of hours.
Store in an airtight container.