Line a standard 12 cup muffin tin with paper
cupcake liners.
Melt half the chocolate either in a double boiler
or in the microwave.
Distribute the melted chocolate into the 12 muffin
tins, only barely filling the bottom of each cup.
If the chocolate does not lie flat, drop the pan
repeatedly on the counter, and it will flatten and
smooth itself out. Place the pan in the freezer
for 15 minutes.
In the meantime, whip the peanut butter, butter,
and confectioner's sugar together with a hand
mixer until mixed and light. Taste it and make
sure the sweetness is to your liking. Place small
tablespoons of peanut butter into each cup, then
drop the pan repeatedly on the counter again, so
the peanut butter lays flattened out. Place in the
freezer for 15 minutes.
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Melt the last 1/2 lb. of chocolate, and portion
small spoonfuls of chocolate into the cups, one at
a time, immediately dropping the pan repeatedly on
the counter to flatten each cup. Place the peanut
butter cups in the freezer for 15 minutes to set
the top layer of chocolate. Can be refrigerated or
kept at room temperature.
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