- 24 to 36 large strawberries
- 1 c. (6 oz.) chocolate chips
- 2 T. heavy whipping cream
- 4 oz. cream cheese, at room temperature
- 1/4 c. powdered sugar
Remove stems and a portion of inner parts of strawberries to form a small bowl, I find that the handle end of a spoon works well. Cut a sliver off of bottom of each strawberry so that strawberry will stand on end. Place chocolate chips and cream in small, microwave-safe bowl. Microwave for 30 seconds; stir until creamy. If necessary, microwave at additional 10-second intervals, stirring just until chips are melted. Let cool slightly. Place cream cheese and powdered sugar in large mixer bowl. Beat until creamy; beat in chocolate mixture.
Place cream cheese mixture in large pastry bag with star tip or spoon into gallon-size heavy-duty plastic bag with a 1/4-inch-wide opening cut at one corner. Pipe mixture into strawberry cups, filling cups completely and then mounding mixture on top of each strawberry. Refrigerate for at least 1 hour.
Yanked Chocolate Peanut Butter Cups
Not too chocolatey. Not too peanut buttery. These delicious treats would be nice set out on the table on Easter morning.
- 36 small, wrapped, chocolate Easter eggs, unwrapped, divided
- 15 small candy paper liners
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tablespoon butter, softened
Microwave eggs (saving some to put on top) in a medium, uncovered, microwave-safe bowl for 1 minute; stir. The eggs may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. With a small pastry brush, coat inside of 15 small candy paper liners with melted chocolate. Refrigerate for 20 minutes; coat any thin spots. Refrigerate for 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 Egg.