We are heading to my son's first football home game tonight. The parents of the Senior players are all getting together for a Tailgate party before the game. We were asked to bring a dessert as our contribution to the Tailgate food. I decided to bring a little bit of chocolate (so we'd be happy whether we won or lost tonight) with these yummy Peanut Butter Cups.
I started by using the Peanut butter cups recipe from Hoosier Homemade. It's an easy recipe and tastes really yummy. It takes peanut butter, powdered sugar, salt, and butter for the insides of the peanut butter cups. I used chocolate melting wafers for the outside chocolate covering.
Using the ingredients, I mixed 1 cup of peanut butter, 1/2 cup of powdered sugar, 1 1/2 Tablespoons of softened butter, and 1/2 teaspoon of salt in my mixer.
While that was mixing, I used the Football and Helmet Pretzel Pops Chocolate Candy Mold
to make my football peanut butter cups base. I melted the Milk Chocolate Wafers
in a bowl in the microwave for 2 minutes on medium power until they were melted.
Using a spoon, I dropped a bit of the chocolate into the mold and spread the chocolate up the sides. I allowed the chocolate to sit for about five minutes and then drained out the excess chocolate.
Then, I popped the mold into the refrigerator for about ten minutes to allow the chocolate to fully harden.
Remove the chocolate mold from the refrigerator and fill the mold cavity with your peanut butter cup filling. It helps to use a spatula at this point and pack the peanut butter filling in to the football mold.
At this point, the chocolate needed to be rewarmed a little, so I popped it into the microwave again and heated it for a minute at 50 percent power. Then I smoothed it over the top of the peanut butter cup filling. I wasn't worried about it spreading over the edges, because I wanted to make sure the chocolate sealed the filling into the football peanut butter cup.
I refrigerated the football peanut butter cups for about twenty minutes this time to be sure the chocolate was set and secure inside the football mold.
to make my football peanut butter cups base. I melted the Milk Chocolate Wafers in a bowl in the microwave for 2 minutes on medium power until they were melted.Using a spoon, I dropped a bit of the chocolate into the mold and spread the chocolate up the sides. I allowed the chocolate to sit for about five minutes and then drained out the excess chocolate.
Then, I popped the mold into the refrigerator for about ten minutes to allow the chocolate to fully harden.
Remove the chocolate mold from the refrigerator and fill the mold cavity with your peanut butter cup filling. It helps to use a spatula at this point and pack the peanut butter filling in to the football mold.
At this point, the chocolate needed to be rewarmed a little, so I popped it into the microwave again and heated it for a minute at 50 percent power. Then I smoothed it over the top of the peanut butter cup filling. I wasn't worried about it spreading over the edges, because I wanted to make sure the chocolate sealed the filling into the football peanut butter cup.
I refrigerated the football peanut butter cups for about twenty minutes this time to be sure the chocolate was set and secure inside the football mold.
The football peanut butter cups popped out of the Football Pretzel Mold pretty easy. Since the edges were a little messy, I used a butter knife to trim the edges around the footballs and football helmets.
pretty easy. Since the edges were a little messy, I used a butter knife to trim the edges around the footballs and football helmets.Our football Peanut Butter cups taste wonderful! (We got 16 of them with the recipe that we made, so we tried one or two.) I'm pretty excited to take them to the football game tonight and enjoy the rest of the tailgate food.
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