Mims & Squims's Note:
Reduced-fat peanut butter actually yields a better consistency in this candy. I also prefer semi-sweet chocolate to the milk chocolate, although I guess milk chocolate is the classic taste
My Private Note
Units: US | Metric
- 1Cut the top half off each muffin cup and throw away.
- 2pour chocolate chips into bowl & melt in microwave (2 minutes at 50% power, stir, 30 second intervals & stir).
- 3with teaspoon, spoon portion of chocolate into middle of each muffin cup. Draw chocolate up the edges with the back of the spoon.
- 4coat each cup completely and place in muffin tin.
- 5place in refrigerator to cool & harden.
- 6Combine peanut butter, powdered sugar, & salt in medium bowl.
- 7Once chocolate in fridge has hardened, place peanut butter mixture in microwave to soften (1 min).
- 8spoon a small portion of peanut butter mixture into each chocolate coated cup. Leave room at top for additional layer of chocolate.
- 9place back in fridge to harden.
- 10when peanut butter filling has hardened, remelt chocolate ships 30-60 seconds and spread thin layer on top of each up. Chill once more.
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Nutritional Facts for Peanut Butter Cups
Serving Size: 1 (56 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 171.4
- Calories from Fat 110
- Total Fat 12.2 g
- Saturated Fat 2.8 g
- Cholesterol 1.1 mg
- Sodium 150.9 mg
- Total Carbohydrate 12.0 g
- Dietary Fiber 1.4 g
- Sugars 9.3 g
- Protein 5.7 g