Have you discovered Pinterest yet? It’s a lovely website that allows you to essentially bookmark stuff you love. And discover stuff other people love. Which is where I found the recipe for these peanut butter cups on a food blog called Iowa Girl Eats. I “pinned” the recipe so I would remember to try it later…and later came sooner than I was planning and I ended up making them that night.
These little treats are super easy to throw together and they really hit the peanut butter cup spot. A few of my friends had some the other night and loved them, so you don’t just have to take my word for it.
- 1¼ cups peanut butter
- ¼ cup butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups rice krispies
- Milk or semi-sweet chocolate chips, probably about 8 ounces or so.
- Mini muffin tin
- Directions (in my own words to describe exactly how I did it):
- Preheat oven to 350 degrees. Lightly butter the muffin tin. Place about 6-8 chocolate chips in each muffin tin (32 peanut butter cups total, my chocolate chips were a little bit bigger than the standard Nestle chip – I used 6 chips per cup). Put pan in oven and until chocolate chips melt. You’ll pretty much have to feel the chips to see if they’re melted or not because chocolate chips tend to keep their shape even when they are melted. Take the pan out of the oven and squish down the chocolate in each muffin cup with the back of a spoon. Turn oven off and set pan aside.
- The second time I made these, I must have left the chocolate in the oven for too long or something and the chocolate ended up actually going powdery and weird on me. SOOOO…I melted about 1½ cups of chocolate chips in the microwave, 30 seconds at a time stirring between each heating. This made for more dishes to wash, but I had much better control over the chocolate not burning. After spooning the chocolate evenly between all the cups, I refrigerated for about 5 minutes until the chocolate started to harden.
- Mix peanut butter and butter together (I just used a mixing spoon), then mix in the powdered sugar and vanilla. Stir in the krispies.
- Evenly divide the peanut butter mixture between the 32 muffin cups, pressing down into the cup and smoothing the tops with a spoon. Refrigerate until peanut butter firms up, about 15 minutes or so. Store in an air tight container in the fridge.
- They taste good right out of the fridge or after sitting on the counter for 10 minutes or so.
- Also, I halved the recipe and it worked perfectly…made 16 mini peanut butter cups.