Peanut Butter Cups

Happy Halloween! I am happy to report that even in our apartment building– a land of twenty-something professionals and graduate students– we got to see a few mini humans dressed as super heroes tonight. (Apparently plastering a sign that said “Welcome Trick-or-Treaters” ensured that we would not have to eat an entire bowl of candy by ourselves. Phew.)

I would have loved to give the little munchkins homemade treats like these peanut butter cups, but we don’t yet know our neighbors very well, and I didn’t want any paranoid parents thinking I was hiding razor blades in all that sweet, sweet chocolate. So I opted for pre-wrapped twix bars.

My guests last Friday night weren’t so lucky. They had to eat these by the dozen. Poor souls.

I hope you’re all having a wonderful evening, filled with treats and void of tricks. Happy Halloween!

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Peanut Butter Cups

  • 1/2 cup creamy peanut butter
  • 2 Tbs. unsalted butter
  • 2 Tbs. light brown sugar
  • 1/2 cup plus 2 Tbs. powdered sugar
  • 4 cups milk chocolate chips (two 11.5-oz bags)
  • 2 Tbs. coconut oil

Line a mini muffin tin with paper liners; set aside. Line a cookie sheet with parchment or waxed paper; set aside. In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat. Stirring constantly, heat until completely melted and starting to bubble a little. Remove from heat and gradually add the powdered sugar, stirring until completely combined. Set aside and let cool.

Meanwhile, melt the chocolate chips and coconut oil together in the microwave on 50% power in 30-second increments, stirring after each increment, until completely melted.

Spoon a small amount of melted chocolate into the bottom of each lined muffin cup, just enough to cover the bottom.

Use a teaspoon to scoop out the peanut butter mixture into 36 balls. Flatten each ball into a disk. Place on the prepared cookie sheet. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes.

Place a peanut butter patty on top of each chocolate-lined muffin tin. Spoon remaining melted chocolate on top and around each peanut butter patty.

Refrigerate again for at least 30 minutes before serving. Store in the refrigerator or freezer.

Makes 36 peanut butter cups.

Source: Adapted from Brown Eyed Baker

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