Chocolate Peanut Butter cups

Yield: 3 dozen

Ingredients

• ½ cup creamy or superchunk P. Butter
• ½ cup dark corn syrup
• ½ tsp vanilla
• 1 cup conf sugar
• 12oz Pkg (2 cups) semi-sweet chocolate pieces

Directions

1. Line small muffin cups w/ fluted paper cups that have 1¼ in bases and are 1 in. high.
2. In a medium bowl stir together the P.B., corn syrup, and vanilla until blended.
3. Gradually stir in the sugar. Turn out onto a smooth surface; knead until smooth surface; knead until smooth. Press w/ hands or use a rolling pin to make ½ in. thick.
4. Use 1 in cookie cutter, cut into 1 in. rounds.
5. Melt chocolate, stirring often over hot water or very low heat.
6. Spoon about ½ tsp. of the melted chocolate into each paper cup, so bottom is generously covered.
7. Place one Peanut Butter round on top of chocolate in each cup.
8. Gently push down the P.B. round to coat

Temperature

• melt chocolate, stirring often over hot water or very low heat

Equipment

• small muffin pans; fluted paper cups with 1 1/4-inch bases and 1-inch height; measuring cups and spoons; medium mixing bowl; mixing utensil; smooth work surface; rolling pin optional; 1-inch cookie cutter; double boiler or low-heat saucepan; spoon

Transcription

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