If you haven’t noticed, I kind of love peanut butter and chocolate…It is a match made in heaven, and I could live off of it. Well, besides all of the nutrients they are lacking, like vitamins and minerals, but besides that I could. I have had this recipe with me for over three years. And I’m only fourteen. It is my own completely original recipe that I came up with on my own for my school’s entrepreneur day. My teacher said our product needed numerous steps. When I brought this in she automatically thought that it only took one step and marked down my grade. When I explained that it was actually a lot harder than it looked, she gave me the points back.
Peanut Butter Cups
1/2 cup semi-sweet chocolate chips
1/4 cup peanut butter
3 Tb. powdered sugar
Take half of the chocolate chips and melt them in a double boiler (or a metal bowl placed over a large pot with about one inch of water in it over medium high heat). Take ten petit four muffin liners, the really tiny ones, and line them in a tiny muffin tin. Divide the chocolate between all of them evenly, about 1/4 teaspoon plus another 1/8 teaspoon each. Take the chocolate and with the back of a spoon carefully spread the chocolate around the liner pulling it up the sides and in the cracks. Put the muffin tin of chocolate in the freezer for about 15-30 minutes. While the chocolate is in the freezer melt the peanut butter in the microwave until it is creamy and mix in the powdered sugar until it is creamy. Chill for the remainder of the time.
Once the chocolate is thoroughly frozen, take it and the peanut butter mixture out of the refrigerator and freezer. Flour your hands and measure out about a 1/4 teaspoon of the peanut butter and roll it into a ball. Plop it into one of the muffin tins and smoosh it down lightly. Do this for all of them and make sure to flour your hands before each scoop or the peanut butter will stick to your hands. Divvy up any remaining peanut butter into the ones that need it. Put back in the freezer for another 10-ish minutes.
Melt the other half of the chocolate in a double boiler and pour evenly over the cups with the same 1/4 teaspoonish ratio. Flash freeze for about five minutes to harden. Store in the FRIDGE, not the freezer. If you store it in the freezer, the peanut butter filling will be quite difficult to bite through.