dessertno bakehalloween

Halloween-Shaped Peanut Butter Cups

Name: Halloween-Shaped Peanut Butter Cups
Prep time: 25 min
Total time: 1 h
Yield: 24 small peanut butter cups
Ingredients: 1/4 cup (65 g) smooth peanut butter; 1/4 cup plus 1 tablespoon powdered sugar (about 35 g), plus extra only if needed; 2 teaspoons softened butter (about 9.5 g); 1/8 teaspoon salt; 160 g milk chocolate, chopped or in chips

A fun and easy recipe for making Halloween-shaped peanut butter cups using molds, chocolate, and peanut butter mixture.

Recipe by In The Kitchen With Matt

From YouTube · Oct 15, 2015

Watch on YouTube

A fun and easy recipe for making Halloween-shaped peanut butter cups using molds, chocolate, and peanut butter mixture.

25 min

Prep time

0 min

Cook time

1 hr

Total time

24 small peanut butter cups

Yield

Ingredients

5 ingredients

Adjust servings

Servings: 2412 to 48

Ingredients and nutrition update together

Per serving60 kcal

Fat: 0g
Carbs: 0g
Protein: 0g

Whole recipe (24 servings): 1440 kcal

1/4 cup (65 g) smooth peanut butter
1/4 cup plus 1 tablespoon powdered sugar (about 35 g), plus extra only if needed
2 teaspoons softened butter (about 9.5 g)
1/8 teaspoon salt
160 g milk chocolate, chopped or in chips

Method

11 steps

Combine 1/4 cup powdered sugar, 1 tablespoon powdered sugar, 1/4 cup peanut butter, 2 teaspoons softened or melted butter, and 1/8 teaspoon salt in a bowl.
Mix until the mixture looks consistent and well combined.
Melt the chocolate in the microwave in bursts of 30 seconds, stirring between each burst, until smooth.
Fill a mold less than halfway with melted chocolate using a spoon, then shake and flatten the layer.
Chill the mold in the refrigerator for about 10 minutes.
Take a small amount of peanut butter mixture, pinch it, and place it on top of the chocolate layer in the mold.
Cover the peanut butter with more melted chocolate, filling the mold completely.
Shake the mold gently to level the chocolate.
Repeat with remaining molds.
Refrigerate the filled molds for about 20 minutes until fully set.
Pop the peanut butter cups out of the mold by pushing from the bottom.

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Recipe notes

Helpful tips

Yield depends on the mould: 24 small sweets or about 12 larger ones.
Use 2 teaspoons butter. The source's 28 g conversion is inconsistent; 2 teaspoons is approximately 9.5 g.
Nutrition is an approximate estimate for 24 small sweets.