Homemade Peanut Butter Cups {12 Days of Sugar – Day 2}

On the 2nd Day of Sugar my true love gave to me Homemade Peanut Butter Cups and they are so, so good!  I’ve kept it no secret how much I love chocolate and peanut butter (alone or together) so I think these Homemade Peanut Butter Cups are kind of the bomb! 

Back in the day when I was probably 12 or 13, my sister and her friend Emily and I decided we wanted to make a little money.  We came up with the idea of making and selling homemade peanut butter cups.  I honestly don’t even remember how we made them.  I don’t think they even had a peanut butter center.  We probably just melted peanut butter and chocolate together and poured it into cups.  However we did it, I do remember we made a lot of money. . . .at least by a 12-year old’s standards anyway. We thought we were quite the entrepreneurs. So now, everytime I eat a Reese’s peanut butter cup or these homemade peanut butter cups, I always think about us doing that as kids. . . .those were the good old days.

Well I think this recipe is probably slightly better than what we made back in the day.  These are so good and so simple to make. Put a few in a box and tie a ribbon around it and you’ve got a great neighbor gift.

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Homemade Peanut Butter Cups {12 Days of Sugar - Day 2}

These homemade peanut butter cups are so, so good and so simple to make. Box them up in a box with a ribbon and you've got a perfect neighbor gift.

Servings: 30 cups

Author: 5boysbaker.com

Ingredients

• Peanut Butter Centers:
• 1/3 cup peanut butter
• 1/4 cup powdered sugar
• 1/2 tsp. vanilla
• Chocolate Layer:
• 2 large (7 oz) Hershey's Milk Chocolate Bars
• 2 Tbsp. peanut butter

Instructions

1. Line a mini muffin tin with paper liners (makes about 25-30). Set aside.
2. In a small bowl, combine 1/3 cup peanut butter, powdered sugar and vanilla. Mix until well combined.
3. Roll into balls a little larger than a small marble.
4. Chill in refrigerator for about 45 mins.
5. In a microwave safe bowl, place chocolate bar broken into pieces. Cook for 1 minute and stir. Continue cooking in 30 second increments at 50% power until chocolate is melted and smooth. Stir in 2 tablespoons of peanut butter. Mix until smooth.
6. Cover the bottom of each paper liner with about 1 heaping teaspoon of melted chocolate. Take a peanut butter ball and flatten slightly with your hands, place on top of chocolate and cover with more chocolate. Enough to fill the mini muffin liner to the top.
7. Refrigerate until set.
8. Enjoy!