Peanut Butter Cups

Jean Romero


What can I say about Peanut Butter and chocolate, its just plain good.
Just a note its hard to say these are fast to make, time consuming little things but very good to eat

★★★★★ 1 vote
Stove Top


1 lb
powdered sugar
18 oz
peanut butter
1/4 c
butter, melted
7oz. hersey milk chocolate bars
mini muffin liners


1Mix sugar, peanut butter, and butter in bowl, Knead with clean hands. Pinch and roll into 3/8 inch balls. Makes approx. 130 balls. Refrigerate.
2Meanwhile melt 2 chocolate bars at a time in a double boiler pan on low heat, add 2 bars again after each has melted until 6 or 7 bars are melted.
3Place mini muffin liners on a cookie sheet. Pour about 1 teaspoon of chocolate in each liner and refrigerate. After chocolate has hardened, place peanut butter ball in each liner and push down to make flat.
4Melt the remaining chocolate bars and repeat covering with about 1 teaspoon melted chocolate or until peanut butter is covered. Refrigerate until chocolate is set. It is best to store peanut butter cups in a airtight container in the refrigerator.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American