13 June 2007

Chocolate Peanut Butter Fishbowls Recipe

Servings: Makes 10 peanut butter cups
Prep Time: 1 hour

2 cups semi-sweet chocolate chips (1 twelve-oz. bag), divided
Peanut butter
Pretzel goldfish crackers
About 12 mini-muffin cups
Small spoon (an infant spoon works well)

Start Cooking

Step 1
Place the 1 cup of the chocolate chips in a microwave-safe bowl. Heat it in the microwave for 1 minute on high power. Carefully remove the bowl with a kitchen towel or oven mitt; it may be very hot. Although the chips may not be melted at first, stir them with a spoon. They should melt within a minute or two. If they're still not completely melted after you have stirred them, microwave them for an additional 10-20 seconds and stir.

Step 2
Spoon a small amount of melted chocolate into each of the muffin cups. Cover the bottom of the cup at least halfway up the sides, using the back of the spoon.

Step 3
Place the muffin cups on a plate or tray and place them in the freezer. Cool for 20 minutes.

Step 4
Melt the second cup of chips. Remove the muffin cups from the freezer. Add another layer of chocolate to the bottom and sides of each cup. Place the cups back on the plate and into the freezer for an additional 20 minutes.

Step 5
Remove the muffin cups from the freezer. Using the tip of a small spoon, place a small amount of peanut butter inside each one. You may need to use two spoons or a spoon and a finger to get the peanut butter into the bottom of the cup. Smooth it out slightly.

Step 6
Just before eating, gently remove the paper from the peanut butter cup and place a few pretzel goldfish in the center of the peanut butter. Enjoy!

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