She made me wear 3" black suede shoes today. Which I bought in L.A. this summer. I lived in LA last summer. That was intriguing, but another story. She made me wear these heels. To bake. All day.
Ingredient
– 2 cups semi-sweet chocolate chips– ▢1 stick butter softened– ▢2 cups creamy peanut butter you can also use almond butter– ▢1 cup powdered sugar– ▢1 1/2 teaspoons vanilla extract– ▢24 hershey's chocolate hearts assortment or hershey's kisse
1
Mini cupcake liners 24 small muffin cups. You can use a standard muffin tin instead of a little one.
Direction
2
Stir the chocolate chips in a microwave-safe bowl every 30 seconds until melted. Melt chocolate and coat cupcake liners with a tiny spoon.
3
I like to coat them well and add more in the bottom, but you decide. Refrigerate 20 minutes or freeze 10-15 minutes until hard.
4
If thin patches remain, add more chocolate and refrigerate until hard. While the chocolate hardens, whisk the butter and peanut butter in a small bowl or stand mixer until smooth.
5
Add powdered sugar and vanilla and beat until smooth. Spoon peanut butter into chocolate cups when the chocolate hardens. Put them in the fridge while you work if the chocolate gets soft.
6
After filling the cups, gently remove the cupcake liners from the chocolate cups. Unwrap and place one chocolate heart or kiss on each peanut butter cup. These taste great cold from the fridge!