Friday, June 28, 2013

Peanut Butter Cups

I recently made these peanut butter cups and they were delicious.  I would recommend keeping them refrigerated if you’re going to have them around for any length of time (but bring them to room temperature before you eat them).  It’s a very delicate process.

The peanut butter filling on the bottom of the chocolate patty ….

The completed candies.

Peanut Butter Cups

  • 2 cups milk chocolate chips
  • 2 tablespoons shortening
  • 1/2 cup butter
  • 1/2 cup crunchy peanut butter
  • 1 cup confectioners’ sugar
  • 2/3 cup graham cracker crumbs
In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).  Pour a little into the bottom of your cupcake paper.  Refrigerate until set.  In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners’ sugar and graham cracker crumbs. Make about a 1/2 inch circle of filling, and press into each chocolate cup.  Spoon about 1 teaspoon melted chocolate on top of filling or just enough to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.

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