Peanut butter fanatic? Me too. I can stop anytime I want to, I just don’t want to yet…
When I saw that it was easier to make these peanut butter cups than to actually go out to the store and get some I knew that this would be at the top of my list to try. Turns out they are so easy to make and you get way more than three (without feeling guilty for buying multiple packages…).
- 1 cup chocolate of your choice (I used milk chocolate to stay true to my PB Cup roots)
- 1/2 cup smooth peanut butter (I use good ‘ol Kraft.. I know, I know… But I love it)
- 1/3 cup honey
- Cupcake liners; whatever size you choose (the mini ones are so cute!)
- Use a double broiler to heat up and melt your chocolate; if you don't have one, placing a bowl over a pot with boiling water will work great. Remove from heat and let cool to room temperature.
- Combine peanut butter and honey in a medium saucepan. Heat over low-medium and stir until you have a smooth mixture.
- Place a spoonful (adjust amount depending on size of liner you used as I used the large ones) of chocolate into the cupcake liner. Using a pastry brush, brush the chocolate half way up the cupcake liner so that your peanut butter will be encased in chocolate. Don't worry if you feel like the chocolate you brushed up is too thin (that's what I was thinking the entire time), it works.
- Place two spoonfuls of the peanut butter mixture into the chocolate filled cupcake liner (again, adjust amount depending on size of liner you used) and then finish with one spoonful of chocolate. Repeat until you're out of chocolate and peanut butter.
- If your cupcake liners are not keeping their shape, place them into the cupcake tins so they don’t fold out.
- Place the cups into the fridge for at least 30 minutes until the chocolate hardens. If you're impatient like me, the freezer works as well!