Happy Halloween! 🎉🎃👻. Whether you’re spending the day at a party, handing out candy, eating all the candy, or watching as many horror movies as you can (all of these options sound great to me), I hope you have the best day!
Here are Gus and Oliver, all ready to binge watch horror movies on Netflix. They know what it’s about. I was going to try to fit them into Halloween costumes and pose them for you, but…cats. They’ll do what they want. So instead I snapped this little moment of brotherly love. Just wait, boys. When Christmas rolls around I’m getting you into those sweaters of yours. 😉
For every holiday I always have a few treats I have to make. Every Christmas I have to make peppermint bark cookies, and every Halloween I have to make these peanut butter cups. Why do peanut butter cups equal Halloween to me? I have no idea. 😜. Now that I think of it, I’ve been to a couple Christmas parties in the past where people brought homemade peanut butter cups. I guess somewhere I just decided that since people hand out Reese’s, peanut butter cups equal Halloween. It’s Amanda logic, just go with it. 😎
Usually when I see peanut butter cup recipes they’re made in mini cupcake tins. This is a very sensible idea. How big of a bite do you really need? Of course…the only problem with that is that I’m the kind of gal that looks away at the last second when I’m slicing myself a piece of cake. Oops, was that a little big? Oh well, I guess I’ll have to eat it. Haha.
So, to make a long story short, these are pretty generously sized peanut butter cups, sure to leave the ghouls and goblins in your house with big grins on their faces. It’s a holiday, right? Throw caution to the wind!
Have a happy Halloween!
- 12 cupcake liners
- 2 cups semisweet chocolate chips
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- Line a normal sized cupcake tin with cupcake liners
- In a medium bowl heat the chocolate chips in the microwave on 30 second intervals, stirring between each interval. Do this until chocolate is completely melted and smooth.
- Spoon half the chocolate into the cupcake liners.
- Freeze for ten minutes.
- Meanwhile, mix together peanut butter and powdered sugar in a heatproof bowl until blended.
- Place in the microwave for 1 minute, then stir. This loosens the peanut butter up, making it easier to spread.
- Take the cupcake pan out of the freezer, and spread the peanut butter equally over each cup.
- Place in the freezer for another ten minutes.
- Check he remaining chocolate. If it has thickened up too much while waiting, place in the microwave for another 20-30 seconds.
- After the peanut butter has set up, take the pan out of the freezer and place remaining chocolate equally over the peanut butter.
- Freeze for an hour, then keep in the fridge.