Peanut Butter Cups Tell a Friend

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  • 1/2 cups - creamy peanut butter
  • 2 tablespoons - butter, at room temperature
  • 1/2 teaspoons - vanilla extract
  • 3/4 cups - confectioners' sugar
  • - water
  • 2 cups - (12 oz.) semi-sweet chocolate chips
  • 60 - 1-inch foil-lined fluted candy cups
  • Directions:

    Line a 15-x-10-inch jelly-roll style baking pan with waxed paper. Have 60 one-inch fluted foil candy cups ready.

    Beat peanut butter, butter and vanilla in a medium size bowl until blended. Stir in sugar until well blended. Roll level 1/2 teaspoons into balls. Place on prepared pan and refrigerate.

    Meanwhile, arrange candy cups on a tray. Put chocolate chips in a gallon-size zipper-type plastic bag. Press out air and close. Bring about a quart of water to a simmer in a 2-quart saucepan. Remove from heat.

    Add bag of chocolate chips, checking to make sure zipper is closed tight. Let stand until chocolate melts. Pat bag dry with paper towel.

    Cut small corner off of a corner of the bag. Squeeze chocolate to cover bottom of foil cup. Quickly press in a peanut butter ball; squeeze chocolate over each to cover.

    Refrigerate until set. Pack in covered container with waxed paper between layers.

    Brief Description

    Homemade peanut butter filled chocolate cups; make ahead up to 3 weeks before event.

    Main Ingredient:


    Category:  Candy

    Cuisine:  American

    Prep Time: 1 hour(s) 30 min
    Cook Time: 5 min

    Posted By:


    Posted On:

    October 25, 2018

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