Crunchy Peanut Butter Cups
Domino® Brown Sugar adds a complexity of flavor to these creamy, nutty homemade Peanut Butter Cups.
- 3/4 cup Domino® Brownulated Sugar 3/4 cup Domino® Brownulated Sugar
- 1 cup no added sugar crunchy peanut butter 1 cup no added sugar crunchy peanut butter
- 2 cups milk chocolate or semi-sweet chocolate chips 2 cups milk chocolate or semi-sweet chocolate chips
- 2 tablespoons solid shortening 2 tablespoons solid shortening
In a spice grinder, process the brownulated sugar to a powder so it resembles confectioners’ sugar.
In a small saucepot over low heat, stir the peanut butter and sugar together just until the peanut butter softens and the sugar is well blended. The mixture should be warm but not hot. Hold aside.
In the top of a double boiler, temper chocolate just until melted. Gently stir in solid shortening until blended. Hold warm.
Spoon about ½ teaspoon of the chocolate into the center of each paper liner then use a pastry brush to spread the chocolate halfway up the sides of the liner. Gently press the chocolate liners into the muffin tins so the edges are not ruffled. Freeze the tins when completed about 5 minutes or until chocolate hardens.
Gently press 1 teaspoon of the peanut butter filling into each cup, leveling the filling. Freeze tins again until the centers harden.
Top each cup with another ½ teaspoon of chocolate, gently spreading to cover all the filling. Freeze the tins when completed about 5 minutes or until chocolate hardens.
To process the sugar, use a spice grinder.