This morning I made some peanut butter cups because: I love chocolate and peanut butter and I don’t like storebought treats. I looked up a bunch of recipes, many were similar, but they all used way too much sugar so I just decided to wing it. Some of them wanted me to get out a freaking brush and PAINT the chocolate onto the muffin liners. Are you kidding me??
Wouldn’t it be awesome if I had these beautiful photos of bowls of chocolate chips (most likely stainless steel bowls, because that makes me an official cooker baker person, right?), and perfectly sliced pieces of butter…and a big mound of peanut butter scooped out into the shape of a…mound? Yeah, I don’t have those. I’ve already made these things before I decided to share the “recipe”. Here’s the helpful picture I have.
That’s the bags of chocolate chips, a wrapper from some butter, the top cover thingy from the peanut butter jar, and a bamboo skewer. What’s the bamboo skewer for? Wouldn’t you like to know!!!
So here I am, doing the thing I HATE the most when I go looking for a recipe. Typing up all kinds of crap as if you CARE about any of these words. Get to the stupid recipe already. So here goes.
Stuff You Might Need & a Guesstimate of how much:
chocolate chips – 2 pkgs. Unless you get those big pkgs. I like Ghiradelli Dark Chocolate Chips. I think the packages are 10 oz if my old person eyes are reading it correctly.
butter – a stick plus a bit more. I like real butter. it’s just the store brand.
peanut butter- a couple big whopping spoonsful (wow, I think that is the correct spelling). It made a huge mound. Might have been about 1/2 – 3/4 c. I like Smart Balance brand.
powdered sugar – not too much. I dumped some out of a container. I’d guess about 1/4 max.
How I did it:
- I melted the first bag of chocolate chips and 1/3 stick of butter in a small saucepan over 6 heat on the stove. That might be med-high. It only took a few minutes- don’t overcook it. I wasn’t happy with the butter amount and if I were you – or if I were me doing it again– I’d increase it to about half. That way when you spoon the chocolate into the muffin cups it will spread out more easily. Fill muffin cups with a small amount of chocolate that looks like it covers the bottom well and makes a nice base. I filled 24 mini’s and 6 regular sized muffin cups. Tap the muffin tin on the counter every so often while filling to even them out or break any bubbles. Put in the freezer for about 10 minutes.
- Then mix together the peanut butter, about 2tbsp of the butter, and the powdered sugar- in a saucepan. I just left the burner on 6, so that’s how it went down. Get your muffin tins out of the freezer and add the peanut butter as the next layer. Tap the tin and all that. Back in the freezer for 10.
- Now repeat the first step. But this time – as it WAS me doing it again – I made sure to use almost half the stick of butter. I definitely prefer the consistency that this amount gave. It spooned in quite well. So yep, layer it over the pb. Tap the tin some more. Freeze ’em for a bit.
Then I moved some to the refrigerator, and some I just have on the counter to see how they do at room temp. I’ve eaten 3 so far. That’s probably a good and bad sign.
Oh, the bamboo skewer!! That was just sitting on the counter because when we make English muffins in the toaster they’re too short to get out and we have to use a stick to get them.