Cookies & IceCream

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Peanut Butter Cups

Prep Time:1 Hours


  • ■   Vanilla Extract
  • ■   Milk Chocolate


1 cup good quality peanut butter 1/4-1/2 cup confectioners sugar 1/2 tsp. vanilla extract pinch of salt 11.5 oz milk chocolate Add paper liners to a 24 cup mini muffin tin or use a chocolate mold. Combine peanut butter, sugar, vanilla and salt until smooth and well-mixed. Adjust sugar and salt to taste. Chill in refrigerator. Melt chocolate in 15 second increments in microwave or use double boiler, until smooth. Drop teaspoonfuls into muffin liners. Use a spoon or silicone pastry brush to push the melted chocolate up the sides of each muffin cup. Refrigerate until firm, up to 30 minutes. Once firm, add a teaspoon of peanut butter mixture to each , pressing down to smooth out. Top with remaining chocolate (melting chocolate again if necessary). Return muffin tins to refrigerator until set. Can be store up to 5 days in refrigerator. Recipe adapted from

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