Homemade Peanut Butter Cups: Need I Say More?

I observed an insane amount of peanut butter in my pantry and several partly-used bags of chocolate and thought, peanut butter cups? Oh yes. The photo is of a recipe I made that I found on an app I use, but I have adjusted the recipe to reflect my desired changes. It gives you the general idea of what they end up looking like though. Aren't they great! Yes, there is a disturbing amount of butter in this recipe, but what's wonderful about these is that you can actually eat just one and feel satisfied!










HOMEMADE PEANUT BUTTER CUPS

Filling:

• 1 jar (16-18oz.) creamy peanut butter (I use Peter Pan)
• 2 sticks butter (you heard me right, don't judge me!)
• 2 1/2 cups powdered sugar (up to 3 cups based on your tastes)
• scant pinch salt

Coating:

• 1 bag semisweet chocolate chips
• 1 stick butter
• 1/2 teaspoon espresso powder (optional)

Assembly Options:

1. 13x9in. baking dish lined with wax paper OR
2. 2 12-count cupcake pans with wrappers OR
3. 2 24-count mini-muffin pans with wrappers 

Directions:

1. Melt butter in a medium saucepan over medium heat.
2. Turn the heat to LOW and add peanut butter, mixing constantly until smooth.
3. Take the pan off the heat and add sugar and salt, stir VERY well, it will be a workout.
4. In a separate microwaveable dish, melt butter and chocolate by microwaving for 20-seconds, stirring, and repeating, about 4 to 5 times. Stir in espresso powder.
5. If using the BAR option, just pour PB mixture into the pan, cover with chocolate, and refrigerate until chocolate is set.
6. If using the CUPS option, fill each lined cup about 1/3 the way with the chocolate, and use a spoon to spread the chocolate upwards along the sides of the liners. Refrigerate about 30 minutes until chocolate is mostly hardened.
7. Then, spoon some of the PB mixture (about 1 tsp for mini-muffins or 2 tsps. for cupcakes) in the center of each chocolate cup, flattening out the top just a bit. Reheat the chocolate just enough to make it pourable again (in 20-second intervals ONLY) and cover each cup with enough chocolate to fill the wrapper. Refrigerate again until chocolate is set, at least 30 minutes. Enjoy!