Peanut Butter Cups
makes about 36
2 C sifted powdered sugar
1 1/2 C smooth peanut butter
3 T unsalted butter, room temp
1 lb bittersweet or semisweet chocolate
36 1 3/8" paper candy cups (I found mini muffin pan liners at Michaels from Wilton) When I made these first I used them and the chocolate stuck to some of them. The next year I found some aluminum muffin liners which I cut down to about half their height and made the cups more the size of the peanutbutter cups you buy at the store.
Combine sugar, peanut butter, and butter in an electric mixer fitted with a paddle attachment. Beat on medium-low speed until combined. Transfer mixture to a pastry bag fitted with a 1/2" plain tip, and set aside. (I tryed the pastry bag and it was too hard to squeez out. I found if I just scooped some of the mixture into the cups with a spoon it was much easier. You can flatten the mixture or even roll it into balls and dip it.
Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Using a small spoon coat the insides of the candy cups with melted chocolate, making sure to cover the bottom and sides well. Transfer cups to a fimmed baking sheet or muffin tins( this will keep the cups from sliding around and help to hold the sides up) Transfer to freezer until set about 10 min.
Remove cold chocolate cups from freezer. Fill with peanut butter filling until each cup is 3/4 full. Spoon melted chocolate into each cup to cover. Return to the freezer until set, 15-25 min. Peanutbutter cups may be served right away or kept tightly sealed in the freezer for 2-3 days. to serve remove from freezer, peel off paper or foil, and eat cold.
Make sure to use real butter not margarine the falvor and texture are different if you substitute. I use a creamy peanut butter, but you could use the crunchy if you like. I had these candys for almost a month and they didn't make us sick, but if you have a peanut butter lover in the house they may not last that long :). Enjoy
Jenny
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