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Peanut Butter Cups

Wednesday, January 18, 2012

Recipe adapted from Sweetest Kitchen.
I was recently asked to post another peanut butter dessert, as well as to find a recipe that had five or fewer ingredients.  Why not kill two birds with one stone and make homemade peanut butter cups?  This was a first for me, but as you could probably guess, it's pretty straight forward.  Who knows, this might even lead to more posts about popular chocolate candies!  Suggestions?

INGREDIENTS:

2 cups semisweet chocolate chips (or else milk chocolate chips would work great)
2 tablespoons peanut butter
1 teaspoon vanilla extract
Pinch of Kosher salt

3/4 cup peanut butter
1/3 cup powdered sugar
Pinch of Kosher salt

DIRECTIONS:

Before you get started, line a standard sized cupcake tray with 12 paper liners.  Next, create a double boiler by creating a gentle simmer in a sauce pan, and placing a large metal or glass bowl on top.  Add the chocolate chips, 2 tablespoons of peanut butter, vanilla, and salt to the bowl and stir with a rubber spatula until melted.  As previously noted, make sure that the water doesn't boil and that the water doesn't touch the bottom of your pan, as these will both cause your chocolate to overheat and turn grainy.  Using a pair of spoons, place roughly two teaspoons of the melted chocolate into each cupcake liner, and do your best to form the chocolate about a quarter of the way up the liner.  I ended up tossing them in the fridge for only a minute or two, and then reshaped them since they were more ductile.  Once you're happy with the bottom layer of chocolate, let these cool in the refrigerator for another 20 minutes.

Meanwhile, combine the remaining peanut butter, powdered sugar, and salt.  Divide the peanut butter filling into 12 equal pieces, and form into balls.  While you're waiting for the chocolate to harden, keep an eye on the remaining melted chocolate.  Feel free to turn down the heat a bit, but I'd still stir every so often.

Once chocolate from the fridge is set, form the peanut butter into each cup, and top with the remaining melted chocolate.  Tap the cupcake tray on a counter a few times to get any air bubbles out, and then let cool for another 30 minutes or so.  Enjoy!

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