– an eclectic blog

Homemade Peanut Butter Cups

February 24th, 2013 by kimly

Adapted from this recipe

See Updated Notes


30 1-inch paper candy liners
1/3 cup creamy peanut butter
3/4 cup sifted powdered sugar
1 tablespoon butter, softened
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
1 17oz bar of Trader Joe’s Belgin Milk Chocolate
1 tablespoon vegetable shortening [I don’t use this, these candies to not stay around long enough to worry about blooming.]
Coarse sea salt [I used a black volcanic and a pink Himalayan]


PLACE paper liners on a baking sheet.

COMBINE peanut butter, sugar and butter in small bowl until well blended. If mixture is very soft, mix in an additional tablespoon of sugar. Shape peanut butter mixture into 30 1/2- to 3/4-inch balls flattening slightly. [I got 29 out of this recipe and don’t believe they were anywhere near that large. Also, ‘dough’ will be extremely dry but will come together to form balls due to body heat.]

MELT morsels and shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

Chop bar and place in a double boiler to melt. Do not allow steam to collect on bowl rim as drips will seize the chocolate. [I find this method allows for smoother heating and longer working times since the bowl gets and stays warm. ]

Spoon 1 measuring teaspoon of melted morsels into each cup. Place peanut butter filling onto top of melted morsels. Top each with a measuring half teaspoon of melted morsels. Sprinkle with a few grains of sea salt. Refrigerate for 20 minutes or until firm. Store in covered container in refrigerator.

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