Peanut Butter Cherry Cups
|Peanut Butter Cherry Cups|
Dark chocolate chips
3/4 C. Crunchy peanut butter
2 TBS melted butter
1/4 C powdered sugar
1/4 C maraschino cherries, drained (without stems)
mini baking cups (found mine in WalMart right next to the regular/cupcake baking cups)
Spread out mini baking cups on a platter or pan- preferably one with a lip so they don't slide off as you carry this to the fridge later!
In a food processor, blend everything EXCEPT THE CHOCOLATE CHIPS, until well mixed and the cherries are ground up.
If you have a pastry bag, put the mixture into the pastry bag. If you do not have a pastry bag, (I am assuming you do not!) place a sandwich size ziplock bag into a mug. Fold the top of the bag down over the top of the cup, so that the cup is holding the bag open for you.
Repeat with a second bag and cup.
Scoop the filling into one bag.
Now, in a microwave safe glass bowl, OR in a double boiler, melt the chocolate chips, stirring frequently.
Transfer the melted chocolate to the second ziplock bag.
OK... Ready? Use scissors to clip a very small corner off of your ziplock of melted chocolate. Squirt a dab of chocolate into the inside bottom of each of your mini baking cups.
(I specify INSIDE bottom, since the time when I first was teaching the boys to bake and told them to grease a pan while I went potty. I reminded them to be sure they got the bottom of the pan real good. When I returned, they had greased the pan real good... inside and out! They were especially proud of the nice thick layer of shortening on the bottom (outside) of the pan... But I digress.)
You will only want to use about 1/3 of your total melted chocolate in doing this.
Set the baggie of chocolate aside in a manner that it will not leak all over everything....
Now, clip the corner of the bag of peanut butter/ cherry filling.
Squirt a good dab of filling into each of the baking cups.
Grab your bag of melted chocolate and cover the peanut butter filling with more of the chocolate... hopefully sealing the filling into the lower layer of chocolate.
If desired, sprinkle with a few grains of course sea salt.
Refrigerate until firm.
Store in a sealed container in refrigerator.