Ingredients:
1/2 Cup - All Natural Peanut Butter
1/4 Cup - Powdered Sugar
1/2 Tsp - Pure Vanilla Extract
1/4 Tsp - Salt
12 Oz - Dark Chocolate Chips (about 1-1/2 cups)
Preparation:
Begin by melting your chocolate. You may choose to do a double boiler method or microwave method (see below for instructions).
Place 6 cupcake liners in standard size muffin tin (or 12 if using a mini muffin tin).
Add 1/2 tablespoon into the bottom of each liner, swirling to coat the bottom. Place in freezer to harden.
Meanwhile, mix together peanut butter, powdered sugar, extract, and salt in a large mixing bowl. Divide into 6 even discs (12 if using smaller tin).
Remove pan from freezer and place a disc into each cup.
Place about another tablespoon of chocolate to the top of each cup.
Place in refrigerator to firm for about 30 minutes.
Serve and enjoy!
Tips:
Microwave method: place chips in a glass microwave safe bowl. Using 30 second intervals, heat on high until done, stirring after each 30 interval.
Double boiler method: add 1-2 inches of water in a small saucepan bring to a slow boil. Reduce heat to simmer. Place a heatproof glass or metal bowl that just fits in the pot without touching the bottom. Add chips stirring until melted.
Adding a tablespoon of coconut oil to the melted chocolate will give it a nice sheen and make the mixture nice and smooth.
Store peanut butter cups in the refrigerator in an airtight container for 4-5 days.
Get creative! Have leftover melted chocolate? Dip pretzels, oreos, or any other snacks your heart desires!
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