Homemade Peanut Butter Cups
recipe found and adapted from A Beautiful Mess
2 oz. Ghiradelli Bittersweet Chocolate Baking Bar
2 tbsp. Crisco
1/2 cup creamy peanut butter
2 tbsp. butter
2 tbsp. brown sugar
3/4 cup powdered sugar
Line a mini cupcake pan with paper liners. Break up 4 oz. of semi-sweet chocolate and 1 oz. of bittersweet chocolate into a microwave safe bowl. Add 1 tablespoon of Crisco. Microwave at 30-second intervals, stirring in between, until melted. Pour about 1 tablespoon of melted chocolate into the cupcake liners. Tap the pan gently to smooth out the chocolate. Place in the refrigerator to cool and set.
In a small saucepan, combine the peanut butter, butter and brown sugar. Heat and stir until melted. Gradually add the powdered sugar, 1/4 cup at a time, until you have a thick, moldable, batter. Shape batter into small balls and flatten into disks. Place into cooled chocolate filled cupcake liners.
Melt the remaining chocolate and Crisco in the microwave, at 30-second intervals, stirring in between. Pour melted chocolate over peanut butter disks. Gently tap and shake pan until the the peanut butter is covered and the tops are smooth. Place in the refrigerator to cool and set.*
*The original recipe said to refrigerate overnight, but mine were fine after an hour or so. Also, I'm impatient and couldn't wait any longer to try them.