When I saw these delicious peanut butter cups over at Champagne Dreams, Boxed Wine Budget, I knew I had to make them. John loves peanut butter, I love chocolate, so I couldn’t resist. Even better was the simplicity of the recipe (find it at Blue-Eyed Bakers here), requiring only a few ingredients, a microwave and a refrigerator. And the total time required to make these? About 10 minutes. Not only are these just about the easiest thing I’ve ever made, they’re also delicious. So delicious in fact that I’ve already made 2 batches since finding the recipe (they won’t last long in your house either). Ready to make them yet? Good, you won’t be sorry.
Since I’ve made these 2 times and have now obviously mastered the art of microwaved/refrigerated baked goods, I’d thought I’d share a few tricks for all of you interested in trying these out.
- The recipe will give you about 12 peanut butter cups if you use a regular muffin pan. Use a mini muffin pan if you want fun sized peanut butter cups and double the goodness.
- I made these with regular creamy peanut butter the first time and natural creamy peanut butter the second. Regular peanut butter seems to firm up a little better, but they both worked fine.
- If you don’t have a muffin pan available, use a baking dish. These would be every bit as yummy as peanut butter bars as they are peanut butter cups.
- The recipe says they’re ready to eat after 45 minutes in the fridge. In my opinion, this wasn’t long enough (they were pretty gooey and super rich). I let the rest sit in a tupperware container in the fridge overnight and these peanut butter cups definitely taste better the longer they stay in the fridge.
I hope I’ve left you with no reason NOT to make these, so get to baking, er…microwaving. You’re welcome. 🙂