Some have rare paintings. Some have priceless jewels. We have homemade Reese’s Peanut Butter Cups.
In my house, these are a family treasure.
Once a year, my stepmother rolls up her sleeves and makes, easily, thousands of these delicious treats. She puts them in individual containers and freezes them. When guests come over, or the mailman brings the mail, or the garbage men take the garbage bags, she sends each and every visitor home with a doggy bad filled with Doris’ Peanut Butter Cups.
These may just be better than the real thing.
1 lb. butter or margarine
28 oz. peanut butter
2 boxes icing/confectioner’s sugar (sifted)
1-12 oz. bag milk chocolate chips and 1-12oz. bag peanut butter chips
Mini muffin cups
1. Melt butter. mix sugar, peanut butter and butter. Roll into balls, meatball style. Freeze and take out a few balls at a time to dip.
2. Melt chocolate and peanut butter chips in a double boiler; keep hot.
3. Dip balls into chocolate mixture, using toothpicks or a two-prong fork; place on waxed paper. Place pecan over the hole from the toothpick or fork. Allow to harden.
4. Place in muffin cups and store in tightly sealed containers. They will keep indefinitely in the freezer…or until you EAT THEM ALL!
Beware: these are highly addictive.
Ali Martell, is the managing editor of Canada’s Premier Parenting Site, The Yummy Mummy Club. She is also a writer, an ellipticizer, a mother, a wife, a lion-tamer, a diet coke quitter, a juggler, a getter-of-drinks. She is Canada’s Emma Pillsbury and her three children tell her that she is a DOF (destroyer of fun). She is learning to use her camera better and love her thighs more. You can read more from Ali on her blog, Cheaper Than Therapy.