This month, I was paired up with Hetal from Pretty Polymath. She made me delicious cookie butter truffles. YUM. The Leftovers Club is a group of bloggers who send each other treats once a month, you should definitely join!!
Homemade Peanut Butter Cups, from The Comfort of Cooking
24 Ounces Chocolate Chips (I always use semi-sweet, but use what you like)
1/2 Cup Creamy Peanut Butter
1/4 Cup Powdered Sugar
2 Tablespoons Butter, Softened
Melt half of the chocolate chips. While they're melting, line a muffin tin with liners.
Attempt to evenly distribute the chocolate between all 12 cups (be conservative with your scoops, it's less than it seems). Thump the tin on the counter a few times to make sure the chocolate is even in the cups. Scare the crap out of your adorable furry helper in the process. Freeze it for 15 minutes.
While it's freezing, mix together the peanut butter, sugar, and butter until smooth.
When the 15 minutes are up, distribute the pb mixture between all the cups. Do that counter thumping thing again, but warn the dog so he doesn't flip out again. Freeze for 15 minutes.
While those 15 minutes pass, melt the remaining chocolate. Distribute that across the cups, slam on the counter. Freeze for 15 minutes. Realize you should probably freeze for another 3-4 minutes due to the time you spent standing in front of the freezer, basking in the glory of cold before you realize how sad winter made you last year.
After the last 15 minutes of freezer time are over, you're done. Depending on the climate control situation in your home, I would recommend keeping these in the fridge until you're ready to eat them or send them to your friends.
Check out what my friends made!