Choco Peanut Butter Cups Recipes

HOMEMADE PEANUT BUTTER CUPS

Steps:

• Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of melted chocolate into each cup. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until mostly solid.
• Meanwhile, in a medium bowl, stir together peanut butter, confectioners' sugar, vanilla extract and salt. (Make sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.
• Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup. With a very lightly moistened finger, tamp down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate peeking from below the peanut butter).
• Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup. Refrigerate until solid, about 30 minutes.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• In a microwave, melt chocolate chips and shortening; stir until smooth. Place a scant teaspoonful inside each foil cup and rotate it gently in the palm of your hand to coat the sides and bottom. (Use a spoon to help coat the sides if necessary.) , Place cups in miniature muffin pans; chill until firm. Set remaining chocolate aside. In a medium bowl, combine the peanut butter, milk powder, corn syrup and vanilla until smooth. , Shape into 1-in. balls; press one ball into each chocolate cup. Top with remaining melted chocolate. Chill until set. Store in an airtight container in refrigerator.

PEANUT BUTTER CUPS

Steps:

• To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
• Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
• Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
• Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly 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. 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.

CHOCO-PEANUT BUTTER CUPS

Steps:

• Heat oven to 350 degrees F. Grease 24 mini muffin cups with cooking spray or shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (dust fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on wire racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling. Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes. In same 2-quart saucepan, melt chocolate chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving. High Altitude (3500-6500 ft): Break up cookie dough into bowl; knead or stir 1/4 cup flour into dough. Divide dough into 24 pieces; press 1 piece in each cup.
• Contest Name: 42nd Bake-Off(r) Contest (Orlando, 2006) Contestant Name: Ronna Farley City: Rockville State: MD Prize Value: $10,000 Simple Snacks Category Winner

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Gather the ingredients.
• First, prepare the chocolate cups . You should either temper your chocolate or use chocolate-flavored candy coating. While you can simply melt regular chocolate and use that, I don't recommend it, because untempered chocolate gets soft at warm temperatures and often develops white or gray streaks as it cools. So begin by tempering your chocolate by following these directions or melting your candy coating.
• Fill your cups with a small spoonful of melted chocolate, then use the paintbrush to paint the chocolate up the sides of the cup to the top. Try to create an even layer, and inspect the cups as you finish them to make sure there are no weak, streaky areas. Once all of the cups have been lined with chocolate, set aside the remaining chocolate for later and let the cups sit at room temperature or in the refrigerator until they have hardened.
• While the cups are setting, prepare the filling. Combine the peanut butter, confectioners' sugar, and salt in a bowl and stir them together until they're well-mixed.
• When the cups are set and the filling is made, use a teaspoon or small candy scoop to drop balls of filling into the chocolate cups. Pat them down gently so they don't mound up over the top of the cup. Fill them until they are almost full, but leave space at the top to cover it with chocolate.
• If the chocolate has hardened, re-warm it until it is fluid once more. Spoon the chocolate over the cup and spread it to the edges, letting it flow over the top and sealing the peanut butter in the cup. Gently tap the cup against the counter to smooth out the top.
• Refrigerate the peanut butter cups to set the chocolate, for about 20 minutes.
• After the chocolate has set, your peanut butter cups are ready to be enjoyed!

CHOCOLATE-PEANUT BUTTER CUPS

Steps:

• Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
• Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 1 3/4-inches in diameter). Use 1 teaspoon of the base mixture to fill the bases of the petit four cases. Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
• Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
• Decorate the tops of the chocolate covered peanut butter cups with either a gold button or gold star in the middle of each and transfer them to the fridge. Let them set in the fridge, for about 30 minutes.
• To serve, arrange the chocolate peanut butter cups in their cases on a clean plate.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Trim 12 paper muffin cup liners to half of their height.
• Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
• In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

CHOCO-PEANUT BUTTER CUPS

Steps:

• Preheat oven to 350ºF.
• Grease 24 muffin cups with cooking spray or butter.
• Cut cookie dough into 24 slices.
• Press 1 slice in bottom and up sides of each mini muffin cup, forming 1/4" rim above top of cup(dust fingers with flour if necessary).
• Bake 10-15 mins or until edges are deep golden brown.
• Cool in pans on wire racks 5 minutes.
• With tip of handle of wooden spoons, press dough down in center of each cup to make room for 2 tablespoons filling.
• Meanwhile, in 2qt saucepan, melt white chips and 3/4 cup of peanut butter over low heat, stirring constantly.
• Divide mixture evenly into cookie cups(about 1 tablespoon each).
• Refrigerate 10 minutes.
• In same 2qt saucepan, melt semi-sweet chocolate chips and remaining 3/4 peanut butter over low heat, stirring constantly.
• Divide chocolate evenly on top of peanut butter mixture in each cup(about 1 tablespoon each).
• Sprinkle granola(which you have crushed, while still in bags, with a rolling pin, on top of each cup.
• Refrigerate until set, about 1 hour.
• Remove from muffin cups before serving.

3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• Prepare a cupcake tin with 6 liners.
• Stir peanut butter and powdered sugar together until smooth.
• Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
• Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
• Cover each dollop of peanut butter with more chocolate and smooth out the top.
• Refrigerate for 1 hour or until chocolate has hardened.
• Remove peanut butter cups from the liners.
• Enjoy!