Thursday, February 2, 2012

And then I made some yummies

In 2011, Michael's shop awarded me with "Best Wife of the Year". Sadly, I did not receive a trophy or a certificate or anything, but I was still honored. Last weekend, I realized that I better up my game if I want to keep the title in 2012, so I decided to make them some treats.

I was feeling something along the lines of brownies when I discovered I had no eggs. Since I am too lazy to get in my car and drive the .75 mile to WaWa, I landed upon something which required no cooking, minimal effort, and outstanding results - Peanut Butter Cups. I was also in the middle of re-reading Agatha Christie's "The Secret Adversary", so I was able to share the time I spent making these with my Kindle. Delightful.





I'm scheming what to make next time, but I think this is a good start on my 2012 award, don't you? These were so good in fact, that Michael requested them again on Tuesday night, so we had a fun little treat-making time together. I was almost out of chocolate chips, so we substituted half with white chocolate chips, and they came out equally as delicious.

Chocolate Peanut Butter Cups
Makes 12

Ingredients for outside:
1 1/2 cups chocolate chips
2 TB peanut butter
Pinch of salt
-Melt together over low heat, stirring frequently until completely melted.

Ingredients for inside:
3/4 cups peanut butter
1/3 cup brown sugar or confectioner's sugar (more or less depending on how sweet you want it)
Pinch of salt
-Mix together

Directions
-Use 1/2 the chocolate for the bottoms of the muffin cups. Use the back of a spoon to pull chocolate up the sides of the cups (if you don't do, your peanut butter will show, and who wants that?)
-Freezer for 5-10 mins, until firm
-Spoon peanut butter/sugar mix on top
-Freezer for 5-10 mins, until firm
-Cover with remaining chocolate
-Freezer for 5-10 mins, until firm

If they stay in your house longer than a few hours, keep them in the refrigerator so they don't get too melty. And just to keep things on the up and up, I found the recipe at The Sweetest Kitchen! Enjoy!