Peanut Butter Cups (ATK Kids)

 

Based on the online recipe for kids (subscription may be required)

NOTES

1. Makes 24 mini PB cups or 10-12 regular size PB cups

2. If refrigerating or freezing PB cups after they are prepared, allow them to come to room temperature. Otherwise, the chocolate will be very hard.

3. The original recipe calls for 12 oz chips (2 cups), which aren't enough for 12 PB cups unless you skimp.

4. Peanut butter mixture should be stiff enough so it can be scooped out or dropped into small dollops in step 4 below.

5. Top second layer of chocolate with sea salt if you wish.

INGREDIENTS

12-14 oz chocolate chips

1/2 cup creamy peanut butter

3 Tbl powdered sugar

1 Tbl butter (softened) or coconut oil

1/8 tsp salt

muffin tin

PREPARATION

1. Line muffin tin with paper cupcake liners; cut butter into 4 pieces to get it softened or bring coconut oil to room temperature. Set aside.

2. Divide chocolate chips in two. Melt the first half on 50% power in a microwave-safe bowl that has a spout, or use a double boiler.

3. When melted, stir until smooth and pour chocolate into base of each muffin-tin cup until bottom is covered completely. Tap muffin tin to help chocolate settle evenly across each cup and place in freezer for 15 minutes.

4. While tin is in freezer, in another small bowl, mix the peanut butter, fat (butter or coconut oil), powdered sugar, and salt. It should be able to be scooped/dolloped without being runny.

5. Place a small dollop--about a 1-2 tsp for full-size PB cups--into center of each prepared chocolate 'bottom" and lightly press until it nearly covers the chocolate. 

6. Repeat step 2 with remaining chips, pour over peanut butter, tap muffin tin to help chocolate settle evenly again, and put in freezer for 30 minutes. 

7. Serve at room temperature, otherwise the chocolate will be very very hard.