Chocolate-Peanut Butter Cups

Ingredients

Chocolate Cups

• One 11 1/2-ounce package (2 cups) Nestlé Milk Chocolate Morsels
• 2 tablespoons vegetable shortening
• 24 paper gem-size candy liners

Peanut Butter Filling

• 3/4 cup creamy peanut butter
• 3/4 cup sifted confectioners’ sugar
• 1 tablespoon butter, melted

Steps

1. Chocolate Cups: Combine over hot (not boiling) water Nestlé Milk Chocolate Morsels and vegetable shortening. Stir until morsels melt and mixture is smooth.
2. Coat inside of 24 candy liners using 1 teaspoon chocolate mixture for each. Keep remaining chocolate over very low heat to remain melted and smooth. Place candy liners in palm of hand; rotate gently using rubber spatula to push chocolate up sides.
3. Place coated liners in gem pans. Chill in refrigerator until firm (about 30 minutes).
4. Using slightly rounded teaspoonfuls, shape Peanut Butter Filling into balls. Place 1 ball in each cup and press lightly with fingers to flatten.
5. Spoon 1 level teaspoonful melted chocolate mixture on top and smooth over.
6. Return to refrigerator and chill until firm (about 45 minutes) or until hardened. Keep refrigerated until serving.
7. Peanut Butter Filling: In small bowl, combine peanut butter, confectioners’ sugar and butter. Mix until well blended.

Notes

Makes 24 cups.

From a printed recipe (Nestlé (Candy Craft booklet)) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: The recipe is complete. The mail-in mold offer at the bottom of scan 155 is cut off at the left edge (beginnings of lines missing); it isn’t a recipe.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.