Microwave 21 hearts in medium microwave-safe bowl on med-high (70%) for 1 minute. Stir. If needed, microwave at additional 10-15 second intervals, stirring just until melted.
With a small pastry brush, coat the inside of 15 small paper candy liners with melted chocolate. Refrigerate 20 minutes. Coat thin spots, refigerate an additional 30 minutes or until firm.
Beat peanut butter, sugar, and butter in small mixer bowl until creamy. Peel paper gently from chocolate cups. Fill each cup with 1 tablespoon peanut butter filling. Before serving, top each cup with 1 heart. Store covered in refrigerator.
Originally Submitted
10/22/2008
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