I put on my superhero suit apron and came to the rescue.
I started improvising
Peanut Butter Cups Recipe
Be sure to leave your cups in the fridge until ready to eat, as they tend to soften up rather quickly. gotta love summertime…
Peanut butter pie
Suggested Reese’s spread cups have spread added to the chocolate part, so I’m trying this subsequent 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 feature more)
Melt the chips in your microwave, keeping an in-depth eye on them and stirring often to form 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 everywhere the place with the rear 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 the spread, vanilla, salt, and sugar. if your spread is anything like mine, it should form a kind of paste that you simply can start kneading to form sure all gets incorporated rather well.
Read other cupcake recipes as well.
The chocolate should be hard by now, so divide spread paste into all 12 liners, pressing down gently to form 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.