Baking with milk chocolate chips is very convenient (no chopping or little bits of chocolate to clean up or, ahem, eat), but sometimes they won’t act in the same way as a milk chocolate bar. Confusing, we know.
Our favorite milk chocolate chips, while delicious, contain stabilizers. That means that when they melt, they turn gloppy and thick rather than creamy and smooth. It’s perfectly fine when you want the chips in your cookies or cakes to keep their shape, but for this recipe, we turned to a milk chocolate bar for a smooth melted chocolate and great-looking peanut butter cups. And once you make them, you might never have a taste for the store-bought version again!
DIY Peanut Butter Cups
Makes 24 mini cups
