Easy Peanut Butter Cups {Martha Mondays} + {Week 7 of The 12 Weeks of Christmas Cookies and Sweets!}

This week was my pick for Martha Mondays, and sadly it will be my last time participating. Life is about to get way crazy and I don't want to overwhelm myself with commitments. It's been fun though, and I thank Brette for hosting all this time!

I decided to go with Martha's Easy Peanut Butter Cups. I know you're probably thinking, "haven't you had enough candy lately?" cuz Halloween just passed and all... and the answer is no, obviously! To be fair, I didn't purchase any reeces peanut butter cups to pass out for Halloween, so I think it's perfectly fine that I make some to have as a little post-Halloween treat. 

These were so easy to make, seriously. Like, no skillets or pots or pans used, and no real cooking involved. Nope. Just the microwave, some bowls, and some refrigerating. I love that I could just melt the peanut butter and white chocolate mixture, as well as the chocolate chips, in microwavable bowls and not dirty up a large pot. 

We halved the recipe, using only one mini muffin pan and therefore only yielding 12 peanut butter cups. I took the advice of some reviewers that said to use 16 oz of chocolate instead of 12, and since we halved everything we used 8 oz Ghiradelli milk chocolate baking chips. Had some of those bad boys left over from my candy cookies from last week. Maybe I shouldn't have used "baking chips" since technically no baking was involved, but they turned out great to me! If you want, you can just use regular milk chocolate chips. And for the white chocolate, we used Bakers squares which come wrapped as 1-oz pieces... we needed 2 oz so we just used 2 squares.

Also at the advice of reviewers, we poured in the milk chocolate (bottom layer) into the paper liners, then the peanut butter mixture, and then froze it for a bit to let it harden... so that the peanut butter layer would be solid before pouring on the top chocolate layer. While it did look great and held together fine for presentation sake, when I bit into it, it seemed like the top chocolate layer separated from the bottom chocolate and peanut butter layer, which had hardened together. So next time I think I would try it how the original recipe says... to add everything to the liners at one time, and then let it harden in the freezer/fridge after.

Easy Peanut Butter Cups

adapted from Martha Stewart

• 2 oz Bakers premium white chocolate baking squares, chopped
• 1/4 cup smooth peanut butter
• 8 oz Ghiradelli milk chocolate baking chips 
• 2 tbsp unsalted roasted peanuts, chopped

Line a 12-cup mini muffin pan with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, about 1 minute or so, stirring halfway through. Set aside to cool slightly. 

Meanwhile, place milk chocolate chips in another microwave-safe bowl. Microwave, stirring once or twice, about 2 or 3 minutes until almost melted.

Dividing evenly, use a spoon to layer milk chocolate and peanut butter mixture into liners, beginning and ending with milk chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving. 

Printable Recipe

I also want to share these goodies for Week 7 of The 12 Weeks of Christmas Cookies and Sweets over at Meal Planning Magic. They would make such perfect gifts for the holidays. I'd love for someone to make these for me.

See how easy it is to make your own homemade candy?! I hadn't a clue.

Recently, I've been on a sweet treats roll. I've never baked so many desserts and goodies in my life!!!!

And I'm completely loving it.

Oh, and thanks for the memories, Martha. I'm sure we'll meet again.


Be sure to check out the other delicious treats in the 12 Weeks of Christmas Cookies and Sweets blop hop below.





Peace, and bacon grease!
 




Linking up here.