Pumpkin Cranberry Swirl Muffins
Got some leftover cran sauce? Have I got an idea for you :)
It is the second time Dave has made these delicious peanut butter cups and this time they were even better than the last.
Plus, unlike what you might find in various store bought ones, these peanut butter cups are made with dark chocolate! It makes a huge difference.
Here’s what you do to make your own peanut butter cups at home:
Start by setting up as much as possible – once you get all of the chocolate and peanut butter melted, you will need to act quickly. In two muffin tins, place about 20 paper cupcake cups. Make sure they are in a place with ample workspace next to it.
In a double boiler to a simmer and melt the chocolate, salt and the shortening very slowly on medium low heat – or in our case a saucepan with an inch of water in it, and a glass/ceramic bowl on top. Stir frequently but not constantly.
While this is going on, melt your peanut butter in the microwave in a bowl with a little bit of extra room. Stir in 1/4 cup of powdered sugar.
Okay – it’s go time. When your chocolate is still a little thick but liquidy and shiny, take it off the heat and place your chocolate and peanut butter next to your cupcake tins. Spoon about a tablespoon of the chocolate into each cup, and then put the chocolate back on a really low heat so it doesn’t re-solidify. Allow the chocolate in the cups to harden for about five minutes.
Then, using one spoon for scooping and one for scraping, add a heavy teaspoon of peanut butter, and then cover with another tablespoon of chocolate.
Let them set up for about an hour. Then start eating! They pack much more of a punch than one that’s been in plastic for months on end. And I say that as someone who loves the ones that have been in packages for months on end…
As a side note, these are gluten free just the way they are. If you are cooking for a person who doesn’t eat gluten, candy is a great way to make a traditional dessert without having to guess on convsions. It’s often already gluten free!