Once you taste these homemade peanut butter cups, you’ll have a hard time going back to the store-bought variety. They're irresistible!
These dark chocolate peanut butter cups from Taza are delicious and easy to make.
Yield: 20-24 pieces
1 cup (227g) confectioners or icing sugar
3/4 cup (170g) smooth peanut butter
2 tbsps. (14g) butter
15 oz. (425g) (5 bars) Taza Dominican 80% Dark Stone Ground Chocolate, chopped
Mix together confectioners sugar, peanut butter, and butter in a mixer fitted with a paddle and beat until well incorporated. Divide into 24 evenly sized balls and set aside.
Melt chopped chocolate over medium heat, stirring constantly until smooth. Remove from heat. Using a small spoon, carefully coat the inside of mini paper muffin liners with chocolate, getting as close to the top of the liner as possible. Place in the freezer for 10 minutes.
Once cold and hardened, remove the chocolate coated liners from the freezer and place a peanut butter ball inside each one, pressing down each ball gently to make it fit if necessary. Using a spoon, carefully spoon remaining warm chocolate over the top of the peanut butter and place back in the freezer for 30 minutes or until fully set. These peanut butter cups can be kept for 3-4 weeks in the freezer.
Recipe and photo from Taza Chocolate. All rights reserved.
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