Mr. Bundt is a peanut butter cup junkie. He will consume large bags of them in one sitting and then complain that his stomach hurts. Really? I’m shocked. But, the worst part is, no matter how many peanut butter cups (or anything else!) he eats, he’s still skinny. While he protests that he’s put on 20 pounds since we met, it’s not showing. Meanwhile, mine is, well, er, showing. But since you only see me in your head, just imagine that I’m tall and skinny. Okay? That way we can be friends.
I am not a peanut butter cup junkie, but I did a taste test, I wouldn’t want to feed you something bad, and these are awesome. They will also make you sick if you eat too many. Like more than two in a row. Don’t ask how I know.
These are super simple! Try them for your sweetie or make a few for yourself!
Homemade Peanut Butter Cups
Recipe from www.tasteofhome.com
- 1 cup creamy peanut butter, divided
- 4-1/2 teaspoons butter, softened
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips
- 4 milk chocolate candy bars (1.55 ounces each), broken up in package
In a small bowl, combine 1/2 c of peanut butter, room temperature butter, powdered sugar, and salt. Stir until smooth, set aside.
In the microwave, melt chocolate chips, candy bars, and remaining 1/2 c peanut butter until smooth. Use 30 second bursts and stir in between until mixture is melted. Do not overheat.
Drop teaspoonfuls of the chocolate mixture into candy cups or mini muffin cups. I used spoons but I think a squirt bottle would be a much easier (and cleaner) way to do this. Otherwise, there’s lots of licking up of drips. But hey, if that’s your thing, go for it.
Top each with a scant teaspoon of peanut butter mixture. As you drop it you can press it down into the liquid chocolate mixture with the spoon.
Then cover these with more chocolate mixture. You can use the spoon to press the mixture to the edges of the paper cup. This smooths the top of the candy cup out.
You may notice from the photos that when I began I was using a tiny muffin tin. This was totally useless. I switched to the countertop which was fine, until I moved them. They they were all wiggly. They turned out fine, but it would have been easier to move them to the fridge had they been on a cookie sheet. So, start with the cups on a cookie sheet and you’ll be set.
Refrigerate for a few hours until set. Store in an airtight container in the fridge, serve at room temperature.
These are so yummy! I know you’ll love them! They would be so cute in a tiny candy box or stacked up in a glassine bag.
Are you a peanut butter cup junkie? What’s your FAVORITE candy to get for Valentine’s Day?