Instructions :
- 1 lb. butter (2 cups) softened
- 36 oz PB
- 2-3 lbs. powdered sugar
- A 1/2 and 1/2 mix of semi-sweet and milk chocolate chips (it’s a different amount every time, but it’s a LOT of chocolate in the end. Think 20-30 12 oz bags, but sometimes a little less)
- Shortening to thin the chocolate and make it pourable (about 2-3 tbs per 2 12 oz bags chocolate)
Instructions :
- We mix the first three ingredients by hand, adding enough powdered sugar that it’s not sticking to our hands, then form the mixture into 1 tsp patties for mini cupcake tins and 1 tbs. patties for regular cupcake tins.
- Add about 1/2 tsp. melted chocolate to the bottom of a mini cupcake liner (enough to cover the bottom completely), add a PB patty, then top with enough chocolate to cover (you can use a spoon to spread the chocolate over the top once you have spooned it in). Tap the tray on a table to flatten/smooth the chocolate.
- Once a tray is full, I flash freeze them for 10 minutes (enough time to make a second tray) to help solidify the chocolate, then remove them from the freezer and keep them covered on a counter.
- These are good on the counter or in the fridge for a week or two, or you can freeze them in an airtight container for up to 3 months (I’ve never frozen them because we eat or give them away too quickly, but I’m assuming since so many cookie recipes say this, it’s probably about the same for these).
