Recipes from Cookie's Kitchen
Peanut Butter Cups
This recipe was adapted from Bev Bowser's peanut butter recipe. Enjoy!
Things you will need:
- 1 pound of Almond Bark Chocolate Flavoring or Chocolate candy making discs. (you can get the chocolate at the grocery store or at Michael’s)
- Candy mold
- Butter
- Honey Roasted Peanut Butter
- Powdered Sugar
In a crock pot melt 1 pound of Almond Bark or Chocolate Candy Making Discs, stirring frequently. This takes about ½ hour – don’t hurry the process.
Line the melted chocolate into the candy mold by filling each cup ½ full, then push the melted chocolate up the sides of the mold with the back of the spoon. Chill in freezer about 5 minutes.
While I’m waiting for the chocolate to harden in the mold, I make the filling.
Filling:
Combine 6 Tbsp. Honey roasted Peanut Butter, 2 Tbsp Butter or Margarine, ¾ Cup Powered Sugar.
After removing the mold from the freezer, press the peanut butter filling on top of the hardened chocolate. Then cover the filling with the melted chocolate using a spoon; try to keep it from running over. Tap the mold tray on the table or counter to cover evenly and to eliminate air pockets. Chill again in the freezer for another 5 minutes, allowing it to set. When set, turn the mold upside down and tap. If it is not set properly, the candy will not fall out.
Makes about 45 Peanut Butter Cups
*Important Notes:
Make sure the chocolate comes to the top of the mold.
Don’t oil the molds.
Clean molds with damp towel.
Store candy in loose container, not in the refrigerator.
Recipe can be doubled
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