I realize this is not a Q&A on the Workbox System (which is now several days behind schedule), but I had to bake something. It was a need. A compulsion.
I wanted something with peanut butter and chocolate. And I wanted it to be simple.
Here’s what I came up with . . . .
I used Betty Crocker’s Double Peanut Cookies recipe, but changed a few things ~ I used all brown sugar, 2 teaspoons vanilla and omitted the peanuts.
Or you can use your favorite peanut butter cookie recipe.
Pre-heat your oven to 350.
Spray two mini-muffin pans with non-stick spray. Place a heaping tablespoon into each cup.
Bake for about 8-10 minutes ~ depending on how hot your oven is. Watch closely.
Once removed from the oven, allow them to cool completely.
In your microwave, melt the Baker’s Dipping Chocolate slowly ~ in 30 second increments. Just until it’s almost melted and then stir vigorously.
Dip the tops of each peanut butter cup into the chocolate.
I actually tried dipping the entire cup, but it was a huge mess and I was wasting a ton of chocolate. If you figure out a way to do it more efficiently, please tell!
Now, you should probably eat a couple while the chocolate is still hot and then eat a couple more after it’s hardened. Just to compare.
Warning: These are highly addictive!