Double stuffed peanut butter cups

Instructions

 

Peanut Butter Filling

Prepare a 9 x 13 ' sheet pan by lining it with parchment paper.

Make a hot water bath by filling a large pot halfway with water. Turn heat on high.

While the water bath heats up, start your peanut butter filling. Combine peanut butter, salt, and butter in the 5 quart mixing bowl.

Place the 5 quart mixing bowl in the hot water bath. Heat until butter is melted and peanut butter is completely fluid.

CAREFULLY (the bowl is hot!!) Remove bowl from heat and place it on the stand of your mixer.

Begin mixing. Add in powdered sugar until combined. It seems like a lot, but I promise it all fits!

Once all powdered sugar is combined, press filling on sheet pan. Top with an additional sheet of parchment paper and place in fridge for 1 hour, or until filling is firm enough to cut into shapes.

Using your 2" cookie cutter, cut round circles of filling out. place on parchment paper until ready to use.

Making the cups

Line your cupcake pans with cupcake liners.

Place 1 large spoonful of melted chocolate into bottom of 6 cupcake liners. Chocolate should be around ¼" thick. Press 1, 2" circle into chocolate. Top with additional chocolate until covered.

Tap cupcake pan on counter lightly to even out chocolate.

Repeat making peanut butter cups, six at a time, until finished.

Place in fridge until firm. Allow to come to room temperature, undisturbed, before enjoying.

Store in an airtight container at room temperature.