Peanut Butter Cups
Is there anything better than a Reece's Peanut Butter Cup? I thought for sure a homemade peanut butter cup would somehow be better than a store bought peanut butter cup. I guess I was wrong.
For Valentine's Day, my husband and I decided to make gifts for each other. I decided to make him Peanut Butter Cups from scratch. I was very excited about making them because I love to cook and I thought he would love them.
On Valentine's day I gave him the container of peanut butter cups. After we each tried one, I said to him, "aren't they good?" To my surprise, he said, "ahh, I don't like the peanut butter filling. It tastes funny." I then told him I thought they were delicious and if he didn't want them, I would eat them all. After that, I let him know I had to "hand paint" all of the chocolate in each paper cup, then add the filling and hand paint the top chocolate on! It didn't make him love the peanut butter cups any more, but I think they were good. Maybe not as good as Reece's Peanut Butter Cups, but comparable enough to share the recipe!
Maybe before sharing the recipe I should admit I used Smooth, not Chunky Peanut Butter, I had smaller paper cups, which could explain why I had so much chocolate left, and I didn't have graham crackers so I substituted for Ritz crackers, possibly the reason why he didn't love them!
Peanut Butter Cups
1 3/4 cups (11.5-oz. pkg.) chocolate chips
2 tablespoons vegetable shortening
60 (1 1/2-inch) paper candy liners, separated into 30 double-lined cups
1/2 cup butter
1/2 cup chunky peanut butter
1 cup powdered sugar
2/3 cup graham cracker crumbs
MICROWAVE morsels and vegetable shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 2 minutes; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted.
PLACE about 1 teaspoon melted chocolate in each candy cup; spread to about 1/8-inch thickness, almost to top of cup, with small pastry brush. Refrigerate.
COMBINE butter and peanut butter in medium, heavy-duty saucepan. Cook over medium heat, stirring occasionally, for 4 to 6 minutes or until melted. Stir in powdered sugar and graham cracker crumbs. Cool for 5 minutes. Spoon about 1 heaping teaspoon into each chocolate cup.
SPOON about 1/4 teaspoon melted chocolate on top of filling; spread to cover filling. Freeze for about 2 hours or until firm. Carefully peel off paper liners. Store tightly covered in refrigerator.
Makes 30 candies