Sunday, September 11, 2011

Peanut Butter Cups

Yield: 4 dozen

1 ½ c confectioners’ sugar
1 c creamy peanut butter (NOT reduced fat or generic brand)
½ c packed brown sugar
2 TBS butter (no substitutes), softened
1 tsp vanilla extract
2 c (12 oz) semisweet chocolate chips
¼ c shortening

In a bowl, combine the confectioners’ sugar, peanut butter, brown sugar, butter and vanilla; cover and set aside.  In a microwave-safe bowl, melt chocolate chips and shortening.  Pour teaspoonfuls into paper-lined mini muffin cups.  Roll balls of peanut butter mixture, then flatten so they are about 1 inch diameter and 1/2-3/4 inch thick. Top with another teaspoonful of chocolate mixture.  Chill until set.

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