John's favorite candy is peanut butter cups.  My mom has just about every chocolate mold in the history of chocolate molds so when I was thinking of sweet treats for the holidays that did NOT include the ubiquitous cookie, these were the most requested in my house.Of course, in my house it's just John and I.  And I don't normally make requests of myself.  You do the math.

Anyway, Mom heard us discussing it and offered up her mold.  The one problem? It only makes 7 cups - as fast as I can make them, John can eat them. I managed to hold on to a few for these pictures. In order to just save these, I had to resort to spying, stealing, lying, and hiding.  Probably not the best attributes but a blogger has to do what a blogger has to do.  I made these with dark chocolate and then again with milk chocolate.

The milk chocolate ones taste most like Reese's Peanut Butter Cups, but the dark chocolate adds a surprising twist that I, personally, really like.  I am not a peanut butter AND chocolate lover, although I love each separately.  However, I could get used to the dark chocolate / peanut butter combo.  If you're not a mold holder like my mom, put these in small cupcake liners in mini cupcake tins.  They'll be a bit bigger, but I've never heard anyone complain about being too big, right?
Homemade Peanut Butter Cups
Serves:  14 (14 cups)
1 cup dark chocolate chips
1/4 cup peanut butter
1 tablespoon brown sugar

In a microwave safe bowl, microwave chocolate chips for 2 minutes on heat power 5 (1/2 power).  Stir the chocolate chips until smooth.  In the chocolate mold, pour a little of the chocolate (about 1/2 teaspoon) and brush it up the sides so there are no clear spots showing.  Let harden in the fridge for 5 minutes.  Meanwhile, combine peanut butter and brown sugar in a microwave safe bowl.  Microwave for 1 minute on full power.  Stir so it is liquid-y but smooth.  Fill each cup with peanut butter, leaving about 1/4 inch from the top.  Pour remaining melted chocolate over each top and smooth.  Let set in the fridge (about 20 minutes).  Remove from molds and store in an airtight container until ready to serve.

Until the next time my oven is on...