Peanut butter cups
This is for Cleo. Brandon said the filling wasn’t turning out quite right for you and since I don’t know if he passed along the tip to add powdered sugar to the peanut butter, I’m posting the whole recipe here.
For the chocolate cups:
12oz bag of semi sweet chocolate chips
2 TBSP vegetable shortening
paper or foil liners
For the filling:
1 cup peanut butter
1 cup powdered sugar
1 TBSP butter, melted
For the filling: Mix the peanut butter, powdered sugar and melted butter together then put in the fridge to chill.
To make the cups: Put the chocolate chips and vegetable shortening in the top of a double boiler. Stir until smooth. Set the paper liners on a cookie sheet and fill about 1/4 to 1/3 full with the melted chocolate. Spread the chocolate up the sides of the paper liner. Put in freezer for a couple of minutes to set.
Once the filling and the cups have chilled and set up, start making balls of filling to go in the cups. They should be large enough when flattened to almost fill the cups, but small enough to leave room for more chocolate to cover them. Once all of the cups are filled with the peanut butter filling, spoon melted chocolate over the top to cover. If you want to add chopped nuts or sprinkles to the tops, do that before they set. Put the finished pb cups in the fridge to harden. If you left the tops plain and want to drizzle a white chocolate or dark chocolate over the tops, you can do that before or after they have hardened.
The number of cups made depends on what size you make them and how thick or think the chocolate is. If you are going to use the standard size muffin cups or the jumbo muffin size, I recommend putting the paper liners in a muffin tin and not a cookie sheet. The larger liners can flop open instead of holding their shape when you want the chocolate to set up.