I saw some homemade peanut butter cups on pinterest and knew I had to make them for my dad. He loves peanut butter cups (and passed that love to me). I made these for Father’s Day and they were amazing, if I do say so myself.
They were way easier than I thought they’d be. I will definitely make these again. The pb cups had the flavors everyone loves but there was more chocolate (which makes them better, duh). I made mini ones and used the leftovers to make just a few big ones.
Homemade Peanut Butter Cups
The recipe comes from Brown Eyed Baker
1 cups creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
4 cups milk chocolate chips
¼ cup vegetable shortening
In a medium saucepan, combine peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.
Melt the chocolate chips and shortening together in a double-boiler until completely melted.
Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.
Place a peanut butter scoop on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty.
Refrigerate again for 30 minutes, then they’re ready to serve! Most of them looked good but this imperfect one seemed like a good one to
taste test I mean photograph and cut up.
I was afraid they might not come out of the wrappers, but that wasn’t a problem at all. My peanut butter sauce wasn’t as thick as Brown Eyed Baker’s was. The original recipe suggested rolling the peanut butter mixture into disks.
These were very good, and so worth it.