Recipe by PennyG
These are the best Peanut butter cups I have ever tasted. Everyone who's tried them has loved them. I think it's the peanut butter chips in the chocolate coating that make them so smooth and delicious, but you be the judge. Try these, you won't be disappointed. This was published by our local paper in Nov 2002, in a publication called "Family Favourites"
Top Review by megan.ralston
Definitely easy to make. I actually think I might use fewer PB chips next time - maybe a 2:1 ratio of chocolate to PB. I made them using muffin papers that I cut in half to make them shorter and I used a muffin pan to make it easier to handle. Also, while I put them in the fridge to set, I didn't like the taste at all straight out of the fridge. I actually threw part of the first one I ate away because I just didn't think it was that good! This is amazing for me since I love chocolate and peanut butter. Once I let them come to room temp, though, they were great. They didn't melt, either (it was February so the air was not humid).
Peanut butter mixture
- 1 1⁄2 cups peanut butter, softened
- 4 tablespoons margarine, softened
- 1 1⁄2 cups icing sugar
- 3⁄4 cup brown sugar
- 1 1⁄2 teaspoons vanilla
- 1 (300 g) package chocolate chips
- 1 (300 g) package peanut butter chips
- 2⁄3 cup oil
Directions See How It's Made
- Mix these first 5 ingredients of the peanut butter mixture together in a bowl.
- Blend well in a double boiler the chocolate mixture, stirring until smooth.
- Place about 21 medium muffin cup papers on cookie sheet. (or in muffin tins to hold shape better).
- Drop a little of the warm chocolate mixture in the bottom of each cup.
- Take a big spoonful of the peanut butter mixture in your hands and pat down to flatten.
- Place in each cup.
- Fill the rest of the cup with the warm chocolate mixture.
- place in fridge to set.
- These melt very easily so it's probably best to store in fridge if you live in a warm climate.