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1 16-oz jar Laura Scudder`s Old Fashioned Peanut Butter, Smooth
1 2-lb bag high quality chocolate chips, milk or dark
1 1/2 cup powered sugar
2 TBSP butter, softened
Mini Cupcake Papers
Empty the peanut butter into a bowl and stir in the powdered sugar. Mix in the softened butter and set aside. Melt the chocolate in a double boiler, stirring with a spatula. The chocolate should be smooth and velvety. Arrange your cupcake papers onto a baking sheet and lightly mist with cooking spray. Spoon the melted chocolate into the cupcake papers, coating the bottoms and sides entirely. Set the extra chocolate aside. Once all cupcake papers are coated, place the tray in the refrigerator to cool for about five to ten minutes. Pipe or spoon the peanut butter mixture into the cooled chocolate cups, and then spoon the remaining melted chocolate over the top of the peanut butter and place the tray back in the refrigerator for another 30-minutes to set completely. Serve and enjoy. C;