I put on my superhero suit apron and came to the rescue.
I started improvising
Be sure to leave your cups in the fridge until ready to eat, as they have a tendency to soften up rather quickly. gotta love summertime…
Suggested Reese’s peanut butter cups have peanut butter added to the chocolate part, so I’m definitely trying this the next time I make these. I’m thinking 2-3 T, to begin with.
For 12 “small” cups.
12 mini cupcake liners
- 3/4 cup semisweet chocolate chips
- 1/2 cup creamy natural peanut butter
- 1/4 cup powdered sugar
- 1/2 t pure vanilla extract
- pinch fine sea salt [if your PB is already salted, it’s optional to add more]
Melt the chips in your microwave, keeping a close eye on them and stirring often to make sure they don’t burn. it should take between 1-2 minutes.
give them about 5 minutes to cool down a bit, it’s easier to spread around when not lava-hot.
Place a heaping teaspoon of melted chocolate in each mini cupcake liner and spread it all over the place with the back of a spoon. repeat with all 12 liners.
Place the chocolate-covered liners onto a plate, into your fridge, to let it all harden.
Meanwhile, stir together peanut butter, vanilla, salt, and sugar. if your peanut butter is anything like mine, it should form a sort of paste that you can start kneading to make sure all gets incorporated really well.
The chocolate should be hard by now, so divide peanut butter paste into all 12 liners, pressing down gently to make sure the paste goes everywhere.
Top with a heaping teaspoon of chocolate, spreading carefully so that none of the PB paste can be seen.
Chill in the fridge for at least one hour, until ready to devour.