Ingredients
- 1/4 c Plus 2 tbsp. powdered sugar
- 1/4 c Sour cream
- 2 tb Whipping cream
- 1/4 ts Vanilla extract
- 3/4 c Chunky peanut butter (don't use fresh or old-fashioned)
- 1 1/4 lb Semisweet chocolate;chopped
- 3/4 c Roasted unsalted peanuts - separated into halves
Directions
Mix first 4 ingredients in medium bowl. Stir in chunky peanut butter. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
Place 36 foil 2-inch mini muffin cups on 2 cookie sheets. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Drop 1 tsp. chocolate into each mini muffin cup. Rotating each cup, spread chocolate 3/4 inch up insides of cups with small palette knife. Refrigerate until chocolate is set,about 20 minutes.
Drop 1 rounded tsp. peanut butter mixture into each cup. Flatten slightly with back of spoon. Remelt chocolate in top of double boiler over simmering water. Spoon enough chocolate (about 1 tsp.) into each cup to cover filling completely. Sprinkle each peanut butter cup with several peanut halves. Dip fork into remaining melted chocolate. Carefully wave from side to side over peanuts to create decorative pattern. Refrigerate until chocolate is set, about 20 minutes.
Divide peanut butter cups among airtight tins. (Can be prepared up to 4 days ahead and refrigerated.)
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Submitted 6/13/05.
Source: Meal Master
Submitted By: Shelly Black
shellack@aol.com
Peanut Butter Cups