1 1/4 Cups Lantic or Rogers Powdered or Confection's Sugar
3/4 Tsp Salt
1 Tsp PURE Vanilla Extract
Bring a medium saucepan with 2 inches of water to a simmer over medium heat. Combine the dark chocolate chips, milk chocolate chips and coconut oil in a medium-size heatproof bowl and place it over the saucepan (the bottom shouldn’t touch the water).
Heat the chocolate over the water until it’s melted and smooth. Pour half of the chocolate into a 9-inch tart pan with a removable base. Gently tap and swirl the pan until the chocolate fully coats the base.
Refrigerate the base until fully set, 15 to 20 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter and confectioners’ sugar until light and fluffy, about 4 minutes.
Beat in the salt and vanilla. Form the mixture into a 9-inch circle on a piece of parchment paper.
Remove the tart pan from the refrigerator and carefully place the peanut butter disk on top of it. Press the peanut butter layer into the edges of the pan.
Pour the remaining chocolate over the peanut butter and gently tap and swirl until it fully coats the peanut butter layer.
Refrigerate until the top is fully set, 15 to 20 minutes. Keep refrigerated until ready to serve. To serve, run a sharp chef’s knife under hot water and slice the peanut butter cup into wedges.
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