Marshmallow Peanut Butter Cups
Prep Time 30 Minutes Total Time: 2 hours and 30 Minutes Yields: 5 dozen candies
3 cups (about) miniature marshmallows
1 cup crunchy peanut butter
2 tablespoons butter (NOT MARGARINE)
12 ounces (2 giant 6-ounce bars) special dark semisweet chocolate, broken into chunks
1 cup crispy rice cereal, crushed (1/2 cup after crushing)
Line mini-muffin tins with muffin papers. *Place 3 miniature marshmallows in each cup.
In microwave, melt butter and peanut butter together, stirring frequently until smooth. (careful to not cook to long as it may burn. Add chocolate, stirring to avoid scorching, until combined. Fold in crushed rice cereal.
Spoon about 1 tablespoon of chocolate mixture over the marshmallows in each cup. When trays are full, tap gently on the counter to force chocolate down and around the marshmallows.*
Chill at least 2 hours to set. Refrigerate leftovers.
****Chefs note: When putting in marshmallows put a bit of chocolate down first then marshmallows and then cover with chocolate mixture. Works much better than tapping the pan.