PEANUT BUTTER CUPS

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BEST FALL TREAT

– creamy peanut butter – powdered sugar – vanilla extract – peanuts – chocolate bark – chocolate chips

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Line a mini-muffin pan with paper liners and line a baking sheet with parchment paper.

Mix the peanut butter, powdered sugar, and vanilla extract on low speed then increase to medium-high and continue to beat for about one minute. Add chopped peanuts if using.

Scoop 1 teaspoon portions of mixture and roll them into balls. Place them on lined baking sheet and press down to a ¼” thick round disc

Add the chocolate bark and chocolate chips to a medium microwave safe bowl.

Heat for 30-seconds, then stir and repeat for another 30 seconds. (repeat one more time if necessary) Be careful not to overheat the chocolate or it will seize and harden.

Remove from microwave and stir the chocolate is completely melted. Transfer the chocolate to a piping bag or a plastic baggie with the corner cut off.

Pipe about a ½ teaspoon dollop of the melted chocolate into the bottom of a muffin tin hole. Then place a disc in each hole.

Then pipe additional chocolate to cover each peanut butter completely. .

Place the filled muffin tin the refrigerator for at least 30 minutes to set

VARIATIONS 1. Sprinkle with flakey sea salt if desired. 2. Leave out the the chopped peanuts if you prefer a more classic Reese’s peanut butter cup.

ENJOY!!

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