Peanut Butter Cups
  • â…“ cup creamy peanut butter
  • 3 ounces sweetened peanuts (such as peanut crunch or honey roasted peanuts)
  • 2 tablespoons confectioners’ sugar
  • 2 tablespoons oil
  • 1 teaspoon vanilla
  • pinch kosher or sea salt
Chocolate Coating:
  • 3 (3.5 ounce) Rosemarie pareve chocolate bars
  • 3 heaping tablespoons peanut butter
  1. Prepare the filling. Combine all ingredients in a blender and blend until smooth. Add to a piping bag.
  2. In a bowl, combine chopped chocolate and peanut butter. Melt in microwave on 30 second intervals, stirring in between. Add to a piping bag.
  3. Line up mini cupcake wrappers on a baking sheet. Pipe some chocolate into each wrapper. Then pipe in some peanut butter filling. Then top the filling with more chocolate. Shake the whole tray so the tops flatten. Let set in fridge or freezer. Store in freezer.
Recipe by Between Carpools at