Peanut Butter Cups - semi-sweet chocolate chips

Method

• Melt 3 cups chocolate chips over a double-boiler.
• For best results place the muffin tins into two cupcake tins to equal 24.
• When the chips are melted, place 1-2 Tbs in each liner.
• Gently rub around until the bottom of the liner is covered.
• You want at least a 1/4 thickness.
• Allow these to cool and harden.
• Mix up the peanut butter mixture.
• Start with 1 Tbs of nutritonal yeast and taste before adding more.
• The Adams that I used has no sweetner and very little salt so I added salt and powdered sugar until it was sweet enough.
• I just sifted the sugar into the bowl.
• If the peanut butter is very firm, microwave it or place it over the boiler for a short time.
• However, you want to put it in the fridge and firm it up a bit again.
• I did not do this and had some trouble later.
• When the chocolate is firm, place one Tbs of peanut butter mixture in the center of the cup.
• Don't spread it around some will spread as you add the next layer of chocolate.
• I made the mistake of leaving the PB soft and smearing it around.
• When I poured the next layer of chocolate, it did not meet the first layer and seal the PB inside.
• When I did some more I tried not to spread it around but it was too soft and still ended up going to the edge.
• Next time I will firm the PB mixture up in the fridge before proceeding.
• Melt the rest of the chocolate to cover.
• You may not need the whole 3 cups.
• I was able to make 6 additional pb cups (30 total) with the amounts listed here and I only used 5.5 cups chocolate total.
• Spoon the chocolate over the PB and gently smear around.
• Also you can tap the trays to get the chocolate to settle down and work out any air bubbles.
• Place the finished cups into the fridge and chill completely before removing the papers.