Easy Peanut Butter cups

MY Friend Lorinda is sharing this with us today !!

Easy Peanut Butter cups
(Photo by Lorinda Fleming)

2 cups semi-sweet or milk chocolate, chopped (or use chips)
2 Tablespoons unsalted butter, room temperature
1/3 cup confectioners sugar
1/2 cup creamy peanut butter or almond butter
1 tsp. vanilla
mini marshmallows (optional)

In a small glass bowl, heat 1 cup of the chocolate in the microwave for 30-60 seconds. Remove from the microwave once the chips have started to slightly melt. Use a fork to stir until smooth, using the heat of the chocolate to melt the remaining chips entirely. If needed, re-heat in 10 second intervals until smooth. DO NOT over heat the chocolate, as it will burn and seize.

Line a mini muffin tin with mini cupcake papers. Dip brush into melted chocolate and coat each liner with a thick coating. (You can skip this step if you don't have a kitchen brush)

If you would prefer not painting the chocolate on, you can spoon a small amount (about 1 teaspoon) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth and spread the chocolate.

Place the pan in the freezer for 10 minutes to harden the chocolate.

While chocolate is in freezer, prepare the peanut butter:

In a small bowl, beat together peanut butter, butter, vanilla and confectioners sugar until smooth and fluffy.

Remove the pan from the freezer, and spoon a small amount of peanut butter on top of the chocolate layer. With back of spoon, press mixture into each cup. Again, tap on counter top to level and spread the peanut butter. Return the pan to the freezer and allow to harden for about 15 minutes.

Repeat the first step and melt the remaining chocolate in the same manner.

Place one miniature marshmallow in each cup. Spoon the top chocolate layer over the peanut butter and marshmallow and return to freezer for about 1 hr to fully set firm. Remove and place in container. You might want to remove liners at this point. Then when you want a candy, you already have paper off.

If you prefer not freezing your candies, you can keep in refrigerator. DO NOT STORE AT ROOM TEMPERATURE!

Serve very cold, and enjoy!

Makes 20 using mini muffin liners
Calories: 122
Carbs: 13
Fat: 8

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