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1/2 cup creamy or super-chunk peanut butter
1/4 cup dark corn syrup
1/2 tsp vanilla
1 cup sifted confectioners' sugar
One 12-oz package (2 cups) semisweet or milk chocolate chips
Line small muffin-pan cups (each 1 3/4 by 1-inch) with fluted paper cups that have 1 1/4-inch bases and are 1-inch high.
In a medium bowl, stir together the peanut butter, corn syrup and vanilla until blended. Gradually stir in the sugar. Turn out onto a smooth surface; knead until smooth. Press with hands or use a rolling pin to make 1/2-inch thick. With a 1-inch cookie cutter, cut into 1-inch rounds. Knead peanut butter filling scraps and again roll out to 1/2 inch thick and cut out more 1-inch rounds. Continue until all the peanut butter filling is used.
Melt chocolate, stirring often, over hot water or very low
heat. Spoon about 1/2 teaspoon of the melted chocolate into each paper cup so bottom is generously covered. Place one peanut-butter round on top of chocolate in each cup; gently push down the peanut-butter round to coat sides with chocolate. Spread an additional 1/2 teaspoon melted chocolate over top. Chill until firm. Keep stored in refrigerator.
Makes about 3 dozen.
Source: Cecily Brownstone, Associated Press Food Editor;
Pittsburgh Post-Gazette, March 26, 1981
1/4 cup dark corn syrup
1/2 tsp vanilla
1 cup sifted confectioners' sugar
One 12-oz package (2 cups) semisweet or milk chocolate chips
Line small muffin-pan cups (each 1 3/4 by 1-inch) with fluted paper cups that have 1 1/4-inch bases and are 1-inch high.
In a medium bowl, stir together the peanut butter, corn syrup and vanilla until blended. Gradually stir in the sugar. Turn out onto a smooth surface; knead until smooth. Press with hands or use a rolling pin to make 1/2-inch thick. With a 1-inch cookie cutter, cut into 1-inch rounds. Knead peanut butter filling scraps and again roll out to 1/2 inch thick and cut out more 1-inch rounds. Continue until all the peanut butter filling is used.
Melt chocolate, stirring often, over hot water or very low
heat. Spoon about 1/2 teaspoon of the melted chocolate into each paper cup so bottom is generously covered. Place one peanut-butter round on top of chocolate in each cup; gently push down the peanut-butter round to coat sides with chocolate. Spread an additional 1/2 teaspoon melted chocolate over top. Chill until firm. Keep stored in refrigerator.
Makes about 3 dozen.
Source: Cecily Brownstone, Associated Press Food Editor;
Pittsburgh Post-Gazette, March 26, 1981
