Recipe courtesy of Todd Wilbur

Peanut Butter Cups

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  • Yield: 12 pieces
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Ingredients

Directions

  1. 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.
  2. Sources:
  3. Just Born, Inc. 1-800-445-5787 Peeps
  4. California Candy Company 1-888-226-3979
  5. Art Institute of Colorado Candy Architect (Easter Scene) 1-800-275-2420
  6. Burlingame Museum of Pez (650) 347-2301 Memoribilia
  7. Punta Clara Candy Kitchen (334) 928-8477 1-800-437-7868
  8. Hotlix 1-800-EATWORM
  9. Top Secret Recipes www.topsecretrecipes.com
  10. Ferrara Pan Candy (708) 366-0500
  11. Fannie May Candies (312) 432-3417
  12. Hershey Foods Corporation (717) 534-7648
  13. Mars, Inc. (908) 850-2281
  14. See's Candies Inc. (310) 586-7174

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