Chocolate Peanut Butter Cups Recipe

4.5 2 2
Chocolate Peanut Butter Cups Recipe
Chocolate Peanut Butter Cups Recipe photo by Taste of Home
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Chocolate Peanut Butter Cups Recipe

Read Reviews
4.5 2 2
Publisher Photo
I developed this recipe by combining some dessert recipes in my collection. The smooth peanut butter flavor earns rave reviews.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons shortening
  • 36 foil bonbon-size baking cups
  • 1 cup peanut butter
  • 1/2 cup nonfat dry milk powder
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract

Directions

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. Yield: 3 dozen.
Originally published as Chocolate Peanut Butter Cups in Country Woman Christmas 1996, p34

Nutritional Facts

1 each: 112 calories, 7g fat (3g saturated fat), 0 cholesterol, 49mg sodium, 12g carbohydrate (9g sugars, 1g fiber), 3g protein.

  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons shortening
  • 36 foil bonbon-size baking cups
  • 1 cup peanut butter
  • 1/2 cup nonfat dry milk powder
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  1. 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.)
  2. 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.
  3. 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. Yield: 3 dozen.
Originally published as Chocolate Peanut Butter Cups in Country Woman Christmas 1996, p34

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Reviews forChocolate Peanut Butter Cups

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DDPLoeches User ID: 1536323 253875
Reviewed Sep. 9, 2016

"We love these!"

MY REVIEW
[email protected] User ID: 1265257 22270
Reviewed Dec. 7, 2009

"took these to church for a social. Big hit - no leftovers."

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