Mindy Kobrin


Download Current Recipe as PDF

Prepared in 15 minutes or less plus overnight to refrigerate.

  • 1 cup Confectioners’ sugar
  • 1 cup all-natural creamy or crunchy peanut butter
  • ½ cup packed light brown sugar
  • 2 Tbs unsalted butter, softened to room temperature
  • 1 tsp vanilla extract
  • 2 cups (16 oz) dark chocolate or semisweet chocolate morsels
  • ¼ cup shortening

In a small bowl, combine Confectioners’ sugar, peanut butter, light brown sugar, butter and vanilla.  Cover and set aside.

Over a double-boiler on medium heat, melt the chocolate morsels and add the shortening.  Gently stir with a whisk until well-combined.  *You can also melt the two ingredients in a microwave.

Line a muffin tin with 2-inch foil muffin cups.

Drop a rounded teaspoonful of peanut butter mixture into each cup then top each with 2 teaspoons of the melted chocolate mixture.  Refrigerate overnight until set.  Yields three dozen.

Option:  Sprinkle toasted sliced almonds atop the peanut butter cups for added texture and crunch.