Chocolate Peanut Butter cups
Clear Tote two-card partial handwritten set
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
- Line small muffin cups w/ fluted paper cups that have 1¼ in bases and are 1 in. high.
- In a medium bowl stir together the P.B., corn syrup, and vanilla until blended.
- 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.
- Use 1 in cookie cutter, cut into 1 in. rounds.
- Melt chocolate, stirring often over hot water or very low heat.
- Spoon about ½ tsp. of the melted chocolate into each paper cup, so bottom is generously covered.
- Place one Peanut Butter round on top of chocolate in each cup.
- 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
As written
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