chocolate pb cups

It's nearly March, and here I am, just getting around to posting my results for the peanut butter cups that we were supposed to make way back in December.

I actually did make the peanut butter cups during the holidays, and I liked the way they turned out—enough that I made them twice (for Christmas Eve and then for my dad's birthday at the end of the month). The part that seemed the most tricky, coating the mini muffin liners with melted chocolate, wasn't bad at all . . . so I found that these came together pretty quickly.

Instead of chocolate chips, I used this excellent stuff that I found at Sam's Club:

I also bought the white chocolate version and am saving it for when strawberries come back in season. But it melts beautifully, has a nice, smooth gloss when it hardens, and I didn't have any problems peeling the paper liners away from the finished cups. Sheep, if you used real chocolate, did you temper it? I'm guessing that tempering (or using a melting chocolate like the Ghirardelli above), would help with that.

Overall, I thought this was a pretty fun recipe and a tasty alternative to the store-bought stuff. And speaking of the store-bought stuff, let me share a recent Reese's commercial that I'm sure you've all seen before:





The song is by one my favorite new bands from the past couple years, the Morning Benders. It's called "Excuses," from their most recent album Big Echo, and it would've been on my wedding mix if it were around in 2005!