Homemade Peanut Butter Cups

It has been way too long since my last post! Life has been super busy between work and play that I    have had no time to cook or bake! It's so very upsetting!


The plan is to post a few recipes this week and with a planned trip to the apple orchard this weekend, I will have  plenty of apple recipes to share with you!


This past weekend was my sister-in-law's bridal shower and for favors we decided to make homemade candies. We made two variations: Dark Chocolate Nutella Truffles and Peanut Butter Cups! Unfortunately the truffles didn't photo well so I'll just have to make them again so I can share them with you!


Before now I had never made candy. I always thought it was a long and tedious process, but with help from Martha I was able to pull these off in 30 minutes. They are perfect to bring to a party or to give as a gift.     The trick is to use your favorite high-quality chocolate. We used milk chocolate Lindt bars and Ghirardelli     white chocolate chips. It makes all the difference.


Homemade Peanut Butter Cups
original recipe by Martha Stewart
adapted recipe by Sabrina W. for eat.drink.and be merry.
makes 24 
4 ounces white chocolate chips (I used Ghirardelli)
1/2 cup smooth peanut butter
16 ounces milk chocolate, chopped
2 tablespoons unsalted roasted peanuts, chopped


Line two 12 cup mini muffin tins with mini muffin cups and set aside.


Melt the white chocolate chips in a microwave safe bowl for 1 minute. Stir in peanut butter and microwave for an additional 30 seconds if needed. The mixture should only be half melted so it kind of stays together when you are layering it between the melted chocolate. Make sure to use potholders when grabbing the bowl from the microwave. my bowls were so hot I almost dropped one!


Next, melt the milk chocolate in 30 to 40 second intervals until creamy and smooth. Stir out all the lumps or bubbles.


Drop chocolate evenly along the 24 cups, reserving half the chocolate for the top layer.  Shake the pans a little to even out the first layer. Next drop in a layer of the peanut butter mixture into the center of the chocolate. I used about a 1/2 teaspoon full to 3/4 of a teaspoon full. Then top off cups with remaining chocolate and chopped peanuts and put into the freezer for 15 minutes. They will be perfectly formed and ready to serve!


You can keep these little guys in an air-tight container for up to two weeks!