Yield: 12 Pieces
|1 cup||Peanut butter|
|⅓ cup||Powdered sugar|
|12 ounces||Hershey's milk-chocolate chips|
In a small bowl, mix the peanut butter and powdered sugar until firm.
Melt the chocolate chips in a double boiler over hot, not boiling, water.
You may also melt them in a microwave oven set on HIGH for 2 minutes, stirring halfway through the heating time. Add the salt. Grease the muffin-tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm.
Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm. Note: It is best to use a shallow muffin tin or candy tin for this recipe. If you only have the regular-size muffin tin, simply fill each tin only halfway with the chocolate and peanut butter, unless you want to make giant-size mutant peanut butter cups, then fill those cups all the way! Source: Todd Wilbur's book: Top Secret Recipes