Ingredients:
12 paper
muffin cups
1 (12-ounce) pkg. milk chocolate chips
1 cup reduced-fat
peanut butter
1/2 cup powdered sugar
1/4 teaspoon
salt
Directions:
Cut the top half
off of the muffin cups so that they are shallower.
Pour the
chocolate chips into a glass bowl and melt them in the microwave:
Microwave at 50% power for 2 minutes. Stir the chips gently, and let them
sit for a minute or so. If the chocolate needs more melting, microwave
those chippies again at half power for 30 seconds. Stir gently. Continue
the process, stirring gently as you go. But be very careful not to
overcook the chocolate or it'll seize up on you.
Using a teaspoon,
spoon a portion of the chocolate into the middle of a muffin cup. Draw the
chocolate up the edges of the cup with the back of the spoon. Coat the
entire inside of the muffin cup with chocolate and place it into a muffin
tin. Repeat with the remaining muffin cups and then put the whole muffin
tin in the refrigerator so that the chocolate hardens.
Combine the
reduced-fat peanut butter, powdered sugar and salt in a medium bowl. When
the chocolate in the muffin cups has hardened, pop the sweetened peanut
butter into the microwave oven on full power for 1 minute. This will
soften up the peanut butter so that it easily flows into the cups. Spoon a
small portion of peanut butter into each of the chocolate-coated cups.
Leave room at the top for an additional layer of chocolate, which we'll
add later. Pop the candy back in the refrigerator to harden the peanut
butter. This should take an hour or so.
When the peanut butter
filling has hardened, re-melt the chocolate chips in the microwave on half
power for 30 to 60 seconds. Use a teaspoon to spread a layer of chocolate
over the top of each candy. Chill the candy once again to set up the
chocolate. Finally, remember to take the paper off the outside of the
peanut butter cups before eating
them.
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