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.
Milk chocolate chips, while delicious, can 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.
For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers.