This Week's Recipe: 3-Ingredient Peanut Butter Cups
For 6 servings
3 tablespoons powdered sugar, sifted
½ cup creamy peanut butter (120 g)
1 cup chocolate (170 g), melted or use Reese’s Shell Syrup
Prepare a cupcake tin with 6 liners.
Stir peanut butter and powdered sugar together until smooth.
Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
Cover each dollop of peanut butter with more chocolate and smooth out the top.
Refrigerate for 1 hour or until chocolate has hardened.
Remove peanut butter cups from the liners.
Recipe from: www.tasty.com
Ana’s Kitchen Tips:
1. For this recipe add crushed graham crackers to the peanut butter for a crunch!!
2. Shut the stove off before eggs are done. The trick to great eggs is to not overcook them! Whether you
scramble, fry, or poach, always turn off the stove a few minutes before the eggs look done—even
when they seem a bit runny. The remainder of the heat will cook them to fluffy perfection.
3. To make perfect sunny-side up eggs, put a lid on your pan and cook on low heat, it helps the white
cook more evenly while the yolk stays runny without burning the bottom.