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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Homemade Peanut Butter Cups
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- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 239
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 5 g
- Cholesterol
- 9 mg
- Sodium
- 38 mg
A secret ingredient (saltines!) helps mimic the texture of the peanut butter filling in the store-bought version of this candy favorite.
- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 239
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 5 g
- Cholesterol
- 9 mg
- Sodium
- 38 mg
Ingredients
Directions
- 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.
