Peanut Butter Cups
Peanut Butter Cups could be just the gluten free, dairy free, and fodmap friendly recipe you've been looking for. For 21 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 15. This hor d'oeuvre has 213 calories, 4g of protein, and 15g of fat per serving. Head to the store and pick up creamy peanut butter, shortening, semi sweet chocolate chips, and a few other things to make it today. Plenty of people made this recipe, and 516 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Gluten Free Home Maker. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad. Users who liked this recipe also liked Death by Peanut Butter: Peanut Butter Cookies with Chocolate Peanut Butter Cups, Microwave Peanut Butter Fudge topped with Chocolate & Mini Peanut Butter Cups | Muffins for Muffin, and Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups.
Servings: 15
Ingredients:
½ cup creamy peanut butter
½ cup powdered sugar
12 ounces semi sweet chocolate chips
2 Tablespoons shortening (I use Spectrum organic shortening)
Equipment:
muffin liners
microwave
bowl
aluminum foil
muffin tray
Cooking instruction summary:
Cut 15 full size foil cupcake liners to about half their height.In a small bowl, stir together the peanut butter, powdered sugar, and salt. Knead it slightly with your hands until all the sugar is moistened.Melt the chocolate chips and shortening in the microwave according to package instructions. Or, put them in a microwave safe dish and heat on 50% power for 1½ minutes. Stir, and heat in 15 second intervals, stirring after each, until melted and smooth.Put one teaspoon chocolate in each foil liner and tilt the liner so that the chocolate covers the bottom and a little bit of the sides.Place them on a plate or in a muffin pan and put them in the freezer for 5 minutes.Roll 1½ teaspoons of the peanut butter mixture into a ball and flatten it with your hands. Place it in the bottom of a chocolate lined cupcake liner. It should not touch the edges. Repeat with all 15 liners.Add 2 teaspoons of chocolate on top of the peanut butter and spread it with the spoon out to the edges of the liner, letting it fill in around the peanut butter.Store in the refrigerator. Eat cold or at room temperature.
Step by step:
1. Cut 15 full size foil cupcake liners to about half their height.In a small bowl, stir together the peanut butter, powdered sugar, and salt. Knead it slightly with your hands until all the sugar is moistened.Melt the chocolate chips and shortening in the microwave according to package instructions. Or, put them in a microwave safe dish and heat on 50% power for 1½ minutes. Stir, and heat in 15 second intervals, stirring after each, until melted and smooth.Put one teaspoon chocolate in each foil liner and tilt the liner so that the chocolate covers the bottom and a little bit of the sides.
2. Place them on a plate or in a muffin pan and put them in the freezer for 5 minutes.
3. Roll 1½ teaspoons of the peanut butter mixture into a ball and flatten it with your hands.
4. Place it in the bottom of a chocolate lined cupcake liner. It should not touch the edges. Repeat with all 15 liners.
5. Add 2 teaspoons of chocolate on top of the peanut butter and spread it with the spoon out to the edges of the liner, letting it fill in around the peanut butter.Store in the refrigerator. Eat cold or at room temperature.
Nutrition Information:
covered percent of daily need
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