Kathleen hotel

Peanut butter cups

1 and a half cups of chocolate

1/2 cup of creamy peanut butter

3 tablespoons of confectioner’s sugar

1 tablespoon of unsalted butter, cut into four pieces and softened

1/8 of a teaspoon of salt

1. Line a 24 cup mini muffin tin with 24 paper liners.

2. Place chocolate in a large Ziploc plastic bag and seal, removing as much air as possible from the bag. Using a rolling pin to gently pound the chocolate into small pieces.

3. In a small microwave safe bowl, add half of pounded chocolate. Heat in microwave at 50% power for one minute. Use rubber spatula to stir chocolate. Return to microwave and heat at 50% until melted, about one minute longer. Use oven mitts to remove bowl from microwave. Use rubber spatula to stir chocolate until completely melted and smooth.

4: Pour melted chocolate into 1 quart size Ziploc bag push chocolate to one corner of bag and twist top. Use scissors to snip half 1/8 off corner of filled bag.

5. Pipe chocolate in a spiral in each muffin tin cup, working from outside in to cover bottom of liner. Transfer muffin tin to freezer and freeze for 15 minutes.

6. Meanwhile add peanut butter to second small microwave safe bowl and heat in microwave until warm, about one minute. Use muffin mitts to remove bowl for microwave.

7. Add confectioner’s sugar, butter, and salt to warmed peanut butter and use clean rubber spatula to stir until well combined. Fill second quart size Ziploc bag with peanut butter mixture. Use scissors to snip 1/8 of an inch off corner of filled bag.

8. Remove muffin tin from freezer. Pipe peanut butter mixture over chocolate layer in each muffin tin cup in a spiral to cover chocolate layer.

9. Add remaining pounded chocolate to bowl used to melt chocolate and heat in microwave at 50% power for one minute. Use rubber spatula to stir chocolate. Return to microwave and heat at 50% power until melted, about one minute longer. Use oven mitts to remove bowl from microwave. Use rubber spatula to stir chocolate until completely melted and smooth.

10. Fill third quart size Ziploc bag with melted chocolate. Use scissors to snip 1/8 of an inch off corner of filled bag.

11. Pipe melted chocolate on top of peanut butter layer in each muffin tin cup in a spiral to cover peanut butter layer.

12. Transfer muffin tin back to freezer and chill for 30 minutes. Remove muffin tin from freezer and remove peanut butter cups from pan. Then serve.