Tuesday, July 5, 2011
Homemade Peanut Butter Cups
2 cups milk chocolate chips
2 tablespoons shortening
½ cup butter
½ cup crunchy peanut butter
1 cup confectioners sugar
⅔ cup graham cracker crumbs
30 mini muffin cups
a new small paint brush
mini muffin pan
1. In a 1-quart saucepan, combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
2. Loosen top paper cup from stack, but leave in stack for greater stability while being coated. Drop a heaping teaspoon of chocolate into the cup. With small paint brush, coat the inside of the cup evenly, bringing coating almost to top of cup but not over edge. Repeat until 30 cups are coated. You will use about half the chocolate, set aside the remaining chocolate for the last step. Refrigerate cups until set, about 15 minutes.
3. In 2-quart saucepan combine butter and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners sugar and graham cracker crumbs. Press about ½ tablespoon filling into each chocolate cup.
4. Spoon about 1 teaspoon melted chocolate on top of filling (you may need to melt the chocolate again if it has become too firm); spread to cover.
5. Freeze until firm (about 2 hours). Carefully peel off paper cups. Store peanut butter cups in the refrigerator.
By Jen Dwyer and Mindy Hertzell
Recipe by Erin Pettengill