From the kitchen of Stephanie Knewasser
Unwrap, then refrigerate or freeze a bag of Mini Peanut Butter Cups.
In a microwavable bowl:
1 c semisweet choc chips
2 oz unsweetened chocolate
Microwave @ 50% for 2 minutes.
Stir.
If not melted, micro @ 50% for 30 seconds.
Stir until smooth & melted.
Set aside.
In a mixer, beat until crumbly:
1 c sugar
1/2 c crisco
Beat in:
2 eggs
1 tsp salt
1 tsp vanilla
Add chocolate slowly, on low speed.
Mix until well blended.
Add & mix on low:
1 1/2 c + 2 Tbsp flour
1/2 tsp baking soda
Blend well.
Cover & refrigerate until firm enough to handle.
“Roll” into balls that are similar in size to the pb cups.
Rolling is the usual way to word it, but in reality, I pressed spoonfuls into cubes. The dough consistency is similar to fudge & I found I got less messy this way.
Roll balls in:
3/4 c finely chopped peanuts
Press the nuts in a bit to help them adhere.
Bake @ 350, 8-10 minutes or until set.
Immediately after removing cookies from oven, press a cold pb cup in center.
OK to press cookie around pb cup, but don’t touch pb cup, it melts fast.
Cool completely.
NOTES
- These will taste fine if frozen, but will look bad. The chocolate will bloom, or turn white.
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