Rock-Tastic Chocolate Peanut Butter Cups


1/4 teaspoon salt
1 package of mini-muffin cup liners


Use a double-boiler, which is just fancy for a pot of boiling water with a metal bowl fitting snug over it. Put unwrapped chocolate bricks into bowl. Be sure to stir regularly so the chocolate doesn't burn. Believe me, as soon as you turn your will. *dramatic music*
While the water starts to boil and the chocolate starts to melt, make the peanut butter ball:
In a small bowl, mix together peanut butter, confectioners' sugar and salt. The peanut butter loses its tackiness when you add the confectioner's sugar
I then made a PB ball, wrapped it in plastic wrapped, and put in the fridge to chill. To me, it made the PB even easier to work with. You don't have to chill it if you don't have time.
Spoon melted chocolate into muffin cups, filling halfway.
With a spoon, you can draw the chocolate up the sides of the cups until evenly coated (if you like). What I did is make a fat, quarter-to-half-dollar sized disc of PB from the ball and gently pressed it into the hot chocolate at the bottom of the muffin cup, causing it to sort of welled up around the PB disk. Don't press too hard or you will have PB at the bottom of your cup instead of the inside. Both ways work just fine.
Spoon the remaining chocolate over the top and to edges of cups. Then place the candies in the fridge to cool and harden.




Super easy and gets a big WOW everytime. See step by step instructions on my blog at:


6 servings


Monday, February 28, 2011 - 12:19pm

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