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Homemade Peanut Butter Cups

23 Jul Dessert, Food | Comments
Peanut Butter Cups

Peanut Butter Cups

Break Me Off A Piece…..Or Not! 

Let’s get a few things out of the way:

1. There is no sharing involved with this homemade peanut butter cup recipe. It serves 12, so don’t try to get me to “break you off a piece” when you go through your cups. Not. Gonna. Happen. Actually, who am I kidding. It’s like Halloween all over again. I’m always the first one done and pout when nobody wants to share their leftover candy stash with me. At least I own it (kinda).

2. Some folks may see calories and fat and exercise when they see this pic. I just see pure, unadulterated joy.

3. Dare we say it’s not the same without an ice cold glass of milk. Make mine with ice!

BTW….You can get all 3 ingredients to make Peanut Butter Cups for only the price of shipping at Vitacost ($4.95). Sign up here and get a FREE $10 credit in your email. This is where we buy many of our ingredients.

Before we move along to the recipe, don’t forget to:

Follow Serving Up The Skinny on Facebook.

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Enter to Win the KitchenAid 4.5 Quart Mixer we’re giving away!!

Now on to the main event……

Homemade Peanut Butter Cups
Dessert

12
 

Homemade Peanut Butter Cups
Ingredients
  • 1.5 Cups Chocolate Chips
  • Peanut Butter (14 Tablespoons)
  • ⅔ Cup Light Brown Sugar

Instructions
  1. Pour chocolate chips into a microwave safe bowl. Add 2 tablespoons of peanut butter and nuke in the microwave until the chocolate is melted. Start with 60 seconds and then in 15 second intervals. Don’t scotch the chocolate!
  2. Line a muffin tin with (12) cupcake wrappers.
  3. Pour 2 tsp of melted chocolate in each wrapper. Use the back of a spoon to spread the chocolate ¼ inch up the sides. No need to be perfect!
  4. Put the muffin tin in the refrigerator for 15-20 minutes to set.
  5. Mix 12 tablespoons of peanut butter with ⅔ cup brown sugar. Use more or less sugar depending on your taste.
  6. Once the chocolate has set add about 1.5 tablespoon of peanut butter filling to each cup. Put the muffin tin in refrigerator for about 20 minutes to set.
  7. To top it off, put about 1 tsp. of the remaining melted chocolate to the top of the peanut butter and spread evenly. You want it to touch the sides and seep down a bit to connect with the bottom layer of chocolate.
  8. Refrigerate for an hour and enjoy!

This recipe is a slight modification from the recipe we found on Have Cake Will Travel. We enjoy double the amount of brown sugar!

 

 

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