Peanut Butter Cups


Chocolate pieces 6 Ounce (semisweet)
Milk chocolate pieces 1⁄2 Cup (8 tbs)
Peanut butter 1⁄2 Cup (8 tbs) (chunk style)
Peanuts 2 Tablespoon , chopped


• Using one 12-cup muffin pan or two 6-cup muffin pans, line eight muffin cups with paper bake cups set pan or pans aside.

• In a small saucepan heat semisweet chocolate pieces and milk chocolate pieces over low heat, stirring constantly, till melted and smooth.

• Remove saucepan from heat. In another small saucepan heat the peanut butter over low heat, stirring constantly, till melted. Remove saucepan from heat.

• Pour about 1 tablespoon melted chocolate into each paper bake cup chill about 5 minutes or till chocolate is firm. Pour about 1 tablespoon melted peanut butter over the firm chocolate in each paper bake cup chill candy about 5 minutes more or till peanut butter is firm.

• Pour the remaining melted chocolate evenly over the peanut butter layer in each paper bake cup, spreading the chocolate to cover the peanut butter. Sprinkle each with chopped peanuts.

• Chill candy about 10 minutes more or till firm. Store tightly covered in the refrigerator.

Recipe Summary


Nutrition Facts

Serving size Complete recipe

Calories 2201Calories from Fat 1356

 % Daily Value*

Total Fat 158 g242.4%

Saturated Fat 62.85 g314.3%

Trans Fat 0 g


Sodium 619.5 mg25.81%

Total Carbohydrates 193 g64.4%

Dietary Fiber 16.07 g64%

Sugars 142.6 g

Protein 36 g72%

Vitamin A % Vitamin C %

Calcium 9.7% Iron 23.1%

*Based on a 2000 Calorie diet