This recipe is adapted from brown eyed baker's recipe for Homemade Peanut Butter Cups. Good find! Thanks brown-eyed baker!
- 2 c. creamy peanut butter
- 1/2 c. salted butter
- 2 tsp. salt
- 1/2 c. dark brown sugar
- 2 1/2 c. powdered sugar
- 7 c. milk chocolate chips
- 1 c. semi-sweet chocolate chips
- 1/2 c. vegetable shortening
- Line a mini-muffin tin with paper liners; set aside. Line a baking with parchment paper; set aside.
- In a medium saucepan, combine the peanut butter, butter, salt and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.
- Meanwhile, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, until completely melted, stirring after each burst.
- Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.
- Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball, and then flatten it slightly into a disk. Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes.
- Place a peanut butter patty on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty. (If the melted chocolate firmed up, just pop it back into the microwave at 50% power for 30 seconds or so to re-melt.)
- Refrigerate again for 30 minutes, then they’re ready to serve! Store in the refrigerator or freezer. You can keep at room temperature in an airtight container if you’re going to serve them the same day, but they’ll start to get soft if not at cool room temperature.
A few notes:
It’s not necessary to have mini-muffin tins though it’s probably helpful. I skipped this step because I don’t have any. You can arrange mini muffin liners on a cookie sheet and drop the chocolate by spoon into the liners. I used foil liners and had no problems with keeping the chocolate.
Also I heated the chocolate on low heat on the stove and kept it on low while I filled the liners (do not have the heat any higher than low or your chocolate could burn – mine did). A double boiler would probably work best in this situation. I felt that if I were to melt the chocolate in the microwave I would have to continue reheating it in order to keep the chocolate warm. I liked having the chocolate hot the entire time I was working with.
I added salt to the peanut butter filling because I think everything needs more salt.
Personally I prefer a darker chocolate to milk chocolate. The next time I make this I will use all semi-sweet chocolate chips. Use whatever kind of chocolate you prefer.
I did not take the time to refrigerate the chocolate in between layers. I didn’t feel the need because I was working so slowly by the time I finished dropping the last bit of chocolate into my last liner, the chocolate poured into the liners on the other side of the sheet had already hardened.
I would suggest using thin layers of chocolate. I didn’t really think about the amount of chocolate I was pouring into the liners until I tasted the finish product. Most my cups were heavy on the chocolate which I found quite amazing because it seemed like I was using generous amounts of the peanut butter mixture in every cup!
Believe it or not, this process took me almost five hours. My coworkers were impressed with the end result. Except for my coworker Micah who suggested a different kind of peanut butter and chocolate!