MARTHA STEWART'S PEANUT BUTTER CUPS

I love sharing homemade baked goods throughout the holiday season, and who doesn’t love chocolate treats! I found this recipe in a Martha Stewart Living magazine and have made these peanut butter cups every year since then. For the best tasting results, I found that all natural, organic peanut butter yields the richest peanut flavor. I also use fresh, organic chocolate for a smooth texture; you can find bricks of this chocolate in your local Whole Foods supermarket.

Ingredients

2 – Cups Sifted Confectioners' Sugar

1 ½ – Cups Smooth Peanut Butter, Preferably all Natural

3 – Tablespoons Unsalted Butter

1 – Pound Bittersweet or Semisweet Chocolate

Thirty-six 1 3/8-inch paper candy cups

Directions

Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment. Beat on medium-low speed until combined. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip, and set aside.

Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Use a small spoon or small paintbrush to coat insides of the paper candy cups with the melted chocolate, making sure to cover the bottom and sides well. Transfer cups to a rimmed baking sheet or muffin tins (which will keep the cups from sliding around). Transfer to freezer until set, about 10 minutes.

Remove cold chocolate cups from the freezer. Pipe peanut butter filling into each cup until three-quarters full. Spoon melted chocolate into each cup to cover. Return to the freezer until set, 15 to 25 minutes.

Hat Tip to Martha Stewart Living:

http://www.marthastewart.com/355516/peanut-butter-cups

Source: Martha Stewart Living, October 1996

Enjoy!