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Peanut Butter Cups

Depending on the size of the cups, and how generous you are, you may get a few more, or a few less, than indicated. These are wonderful for about 1 week. After that, they are still good but less “fresh” and bright tasting.
Course: Dessert
Cuisine: American
Keyword: chocolate, confectioners' sugar, milk chocolate, peanut butter


  • 12 ounces (340g) semisweet chocolate, coarsely chopped
  • 3 ounces (90g) milk chocolate, coarsely chopped
  • 1/2 cup (125g) salted peanut butter
  • 5 to 6 tablespoons (53 to 60g) confectioners’ sugar or to taste
  • ½ teaspoon vanilla extract or to taste


  • Set 30 small paper cups (that measure about 4.5 x 3 cm; 1.75 x 1.25 inch) on a baking sheet.
  • In a small saucepan over very low heat, melt the chocolates until smooth stirring from time to time. When the chocolates are melted, remove from the heat.
  • Pour the melted chocolate into a squeeze bottle, and keep the bottle in hot – not boiling - water.
  • Squeeze enough chocolate into the bottom of each cup to cover the bottom by about 1/8-inch. Place the cups in the fridge until the chocolate is firm, then remove from the fridge.
  • While the chocolate is chilling, mix the peanut butter, about 5 tablespoons confectioner’s sugar, and a dash of vanilla extract until smooth. Taste for seasoning; if you want more sugar, add more sugar, ibid for the vanilla. If the mixture is VERY dry, you can add a touch of unsalted butter to make it slightly more smooth.
  • Roll out the filling into ½-inch (1.25cm) logs. Cut the logs into about ½-inch (1.25cm) lengths.
  • When the chocolate is hardened, place a peanut butter “log” into each cup. You can flatten them slightly if you like.
  • Squeeze enough chocolate into each cup to completely cover the peanut filling, making sure that it seeps around the sides. You can smooth out the chocolate using a small spoon or chopstick, if you want to, but generally they manage to settle in well on their own. If you need more chocolate, simply melt more.
  • Let the peanut butter cups sit in a cool place, to harden. You can put them in the fridge, but they don’t need refrigeration.