Rachael Ray Every Day

Gallery

Recipe Summary

prep:
30 mins
cook:
5 mins
total:
35 mins
Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place twelve 2 1/2-inch baking liners on a baking sheet. In a double boiler, melt the chocolate. Reserve the pot of hot water to keep the chocolate liquid, as necessary.

    Advertisement
  • Place about 2 teaspoons of the melted chocolate in a baking cup, swirling to coat about halfway up the side of the cup. Repeat with the remaining cups. Refrigerate until set.

  • Using an electric mixer, beat the butter until fluffy, about 2 minutes. Beat in the peanut butter and honey. Transfer the mixture to a resealable plastic bag and snip off one corner.

  • Fill the chocolate cups about three-quarters full with the peanut butter mixture, smoothing the surface. Refrigerate for 15 minutes.

  • Top each peanut butter cup with melted chocolate to enclose, smoothing the surface. Refrigerate until hardened. To serve, remove the candies from the baking liners.

Advertisement