Rich, creamy and easy to make.
*In a medium bowl mix together:
1 cup peanut butter—creamy or chunky
1 stick margarine-softened
up to 1 lb confectioners sugar to taste (it tastes creamier with less sugar and has a firmer texture with more sugar)
1 tsp vanilla if desired
This mixture has the consistency of a soft play-doh.
*Roll mixture into small balls (whatever size will fit in your mold) and flatten the tops slightly. This will avoid a “hump” on the top of the peanut butter cup.
*Melt Merckens wafers in a plastic microwave safe bowl on medium for 30 second intervals until melted. See basic melting directions if more detail is required.
*Using the appropriate mold or candy cup place a dollop of melted chocolate to cover the bottom of the cavity. A squeeze bottle will make this easy. Set at room temperature until firm to the touch.
*Place the peanut butter ball in the center of the mold or candy cup. Make sure the ball isn’t touching the walls of the mold.
*Fill the mold with melted chocolate using a spoon or a squeeze bottle. Tap the mold on the counter to insure a seal has been formed with the bottom of the mold.
*Chill in the freezer until firm. Unmold and enjoy or place each piece into a candy cup and store at room temperature until use.
For a twist on a classic…mix in Rice Krispies or chopped nuts or add a small dollop of jelly before filling mold with chocolate.
If using candy cups instead of a mold…Place each cup in a mini muffin baking pan. This will help the cup from spreading open and/or tipping when filling with chocolate.