Peanut Butter Cups
1 cup creamy peanut butter
1 cup confectioners' sugar, sifted
1 1/3 ounces (3 tablespoons) very soft unsalted butter, cut into small pieces
1 tablespoon milk
1 tablespoon vanilla extract
1/2 teaspoon salt
12 ounces semisweet or milk chocolate, cut into small pieces (see Note)
Make the peanut butter mixture: In a medium bowl, combine the peanut butter, sugar, butter, milk, vanilla and salt. Using a rubber spatula, blend together until very smooth. Cover and refrigerate for at least 1 hour.
In a medium heatproof bowl set over a pan of simmering water, melt the chocolate. When almost melted, turn off the heat and let the chocolate continue to melt completely, stirring occasionally. Keep the bowl over the warm water.
Make the peanut butter balls: Arrange 28 paper or foil minicups on a baking tray. Roll 1/2 ounce of the peanut butter mixture into a smooth ball and set into one of the cups. Repeat with the remaining mixture and cups.
Using a small spoon, carefully spoon the melted chocolate into each cup, covering each peanut butter ball; filling the cup as desired. Refrigerate until set, about 1 hour. Makes about 28 cups.
To prepare ahead: The cups can be prepared and will keep at least 2 weeks, refrigerated in a covered container.
Note: If using milk chocolate, add 1 tablespoon of vegetable oil while melting.
From "Spago Chocolate" by Mary Bergin & Judge Gethers
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