My cake loathing, peanut butter loving husband had a birthday this week, so I made him peanut butter cups using this recipe for the filling. These are so rich, so smooth, and so so addictive. Dare I say, they may be even better than the store bought variety! Move over Reese’s a new peanut butter cup has just arrived in my kitchen!
1 cup creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
5 cups milk chocolate chips (I used Ghiradelli) (I started with 2 bags, but on my second tin I found I was running low on chocolate, so I wound up melting about a cup more)
1/4 cup vegetable shortening
Line your mini muffin pans with paper liners. Line cookie sheet with parchment paper. Set aside.
In a medium saucepan combine peanut butter, butter & brown sugar over medium heat. Heat until mixture begins to bubble, remove from heat. Add powdered sugar incrementally stirring until completely combined. Set aside to cool.
Melt chocolate and shortening using a double boiler. Spoon a small amount of chocolate into the bottom of each cupcake liner. Place in fridge for 30 minutes.
Roll peanut butter mixture into small balls and flatten slightly into discs. Place each disc on the baking sheet and place in the fridge for 30 minutes. (Note: It may be helpful to place in paper liner to make sure you have the appropriate size…too wide and it will be difficult to get the chocolate down around the sides, and too high your cups will not have a smooth flat top like store bought peanut butter cups have.)
When the bottom layer of chocolate has cooled completely place a peanut butter disc on top. Now pour melted chocolate over each disc. Shake the pan gently back and fourth to help the chocolate coat the peanut butter disc evenly and move down the sides. Once covered, place in fridge for another 30 minutes to cool completely before serving. Store in an airtight container in the fridge or freezer.