Peanut Butter Cups
Makes 12 cups
|2||cups (12 ounces) semisweet chocolate chips|
|1||cup (6 ounces) milk chocolate chips|
|1-1/2||cups powdered sugar|
|1||cup crunchy or smooth peanut butter|
|1/2||cup vanilla wafer crumbs (about 11 wafers)|
|6||tablespoons butter or margarine, softened|
- Line 12 (2-1/2-inch) muffin cups with double-thickness paper cups or foil cups; set aside.
- Melt both chips in heavy, small saucepan over very low heat, stirring constantly. Spoon about 1 tablespoonful chocolate into each cup. With back of spoon, bring chocolate up side of each cup. Refrigerate until firm, about 20 minutes.
- Combine sugar, peanut butter, crumbs and butter in medium bowl. Spoon 2 tablespoons peanut butter mixture into each chocolate cup. Spread with small spatula.
- Spoon about 1 tablespoon remaining chocolate over each peanut butter cup. Refrigerate until firm.
To remove paper cups, cut slit in bottom of paper and peel paper up from bottom. Do not peel paper down from top edge.
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