Once you’ve experienced homemade Taza peanut butter cups, you’ll have a hard time going back to the store bought variety. All you need is a little time and some mini muffin liners. Or you can skip the liners altogether and just coat balls of the peanut butter mixture with deliciously dark Taza Chocolate, for something more like a buckeye. Either way you’ll end up with an irresistibly dark, nutty treat.
Makes 20 – 24 pieces
- 1 cup confectioners sugar
- 3/4 cup peanut butter
- 2 tablespoons butter
- 15 ounces (5 bars) Taza Dominican 80% Dark Stone Ground Chocolate, chopped
Mix together confectioners sugar, peanut butter, and butter in a mixer fitted with a paddle and beat until well incorporated. Divide into 24 evenly sized balls and set aside.
Melt chopped chocolate over medium heat, stirring constantly until smooth. Remove from heat. Using a small spoon, carefully coat the inside of mini paper muffin liners with chocolate, getting as close to the top of the liner as possible. Place in the freezer for 10 minutes.
Once cold and hardened, remove the chocolate coated liners from the freezer and place a peanut butter ball inside each one, pressing down each ball gently to make fit if necessary. Using a spoon carefully spoon remaining warm chocolate over the top of the peanut butter and place back in the freezer for 30 minutes or until fully set. These peanut butter cups can be kept for 3-4 days in the freezer.