Milk Chocolate Chunky Peanut Butter Cups

After feeling pretty good about those kitkat bars, I decided to expand my candy horizon…

As well as use up the leftover ingredients to compile a belated Father’s day gift…

 

Now the sweet thing about this recipe is that you can really make it your own.

 

If you do not like milk chocolate, but prefer dark chocolate go for it!

 

If you prefer creamy PB over chunky, use creamy!

 

Its going to get a little messy in few moments, but fist lets mention our leading cast.

 

The Chocolate Coating

1 cup of milk chocolate chips

1/2 cup milk (use any kind!)

1/4 tsp vanilla

 

The Peanut Butter Filling AKA Peanut Butter Goop

1 cup chunky peanut butter

1 cup powdered sugar

1/4 cup milk (use only as needed)

 

You going to need to lay wax paper over a 9 X 13 cookie sheet.

Also you want to use mini cupcake liners to hold the chocolate and peanut butter goop.

**You may need to double up on cupcake liners if you put a little too much in.

Yields 30-35 chocolate chunky peanut butter cups

1. Start by getting a cereal bowl and mix up the chunky peanut butter and powdered sugar in the Peanut Butter Filling recipe.

 

2. Add the milk into the peanut butter and powdered sugar mixture slowly as you stir. In reality you just want to make the consistency creamy not runny, so do not feel like you have to use all the milk.

 

 

3. Set the peanut butter aside and dump the chocolate chips and milk from the Chocolate Coating recipe into a microwave safe bowl and microwave for about 1 minute.

 

 

Now the consistency will be very runny making it easy to drizzle over the peanut butter goop.

 

4. To the chocolate mixture, add in the vanilla and stir.

 

 

5. Next comes the messy part. For the first few PB cups I doubled up the cupcake liner.

 

6. Then I took a tiny spoonful of peanut butter goop and gently ploped it into the liner.

 

7. Lastly I drizzled just enough chocolate coating over top to cover most of it.

 

 

8. I would recommend popping these in the fridge for 2 hours and then the freezer overnight.

 

Do not let sit out of fridge too long or else they will melt.

 

Some things to consider…

 

I had a bit of  a difficulty getting a solid consistency that would pop out of the wrapper.

 

Therefore these tend to stick to the sides of the liner and are a little soft…

 

I am working on how to create either a more solid filling or thicker outside coating.

 

But overall these are a delicious treat and delight to make!

Thanks!

The Foodie

 

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