I came across this recipe for Reece's Peanut Butter Cups a few years ago. Ever since, I've made them at Christmastime and give to my kiddos. You can freeze them, however, I would be unable to tell you how long they last in there because my kids devour them so fast! ;o)
~ Below is how they look in progress ~
From left to right:
* bottom and sides filled with chocolate *
* center filled with peanut butter mixture *
* top chocolate layer *
Ya, I'm a little messy
1 cup peanut butter (creamy)
1/3 cup powdered sugar
1 (12oz) pkg. chocolate chips
1/4 teaspoon salt
In small bowl mix the peanut butter and powdered sugar until firm. Set aside.
Melt chocolate chips in double boiler over hot, not boiling water. You may also melt them in microwave on high, stirring every minute. Add the salt.
Grease muffin tin cups/papers and spoon some chocolate into each cup, filling about halfway.
With spoon, draw chocolate up edges of each cup until sides are coated. Cool in fridge til firm.
Spread about t. of peanut butter onto chocolate in each cup, leaving room for final chocolate layer. Pour or spoon chocolate on top of each candy and spread to edges.
Let sit at room temp or covered in fridge. Turn out of pan when firm.
I double this recipe and get a good 42 or so of the small p.b.cups.
I've tried them in the big muffin tins - whoa - way too big and way too much! But if you don't have the mini, just fill tins half way, unless you want giant mutant p.b.cups! hehehe
So, I'd suggest the mini muffin tins - use the papers and spray them with butter cooking spray.
If you don't have the papers, you can use just the tins and spray them too.
I just think they store better and look cuter in the little paper cups.
Enjoy my friends!