Ingredients:

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


Directions:

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.


Enjoy!


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.

 

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615 Ellice Avenue

430 Langside Street

641 St. Matthew’s Avenue

583 Ellice Avenue

 Winnipeg, Manitoba

204-783-5000 

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