Have lots of homemade peanut butter on your hands? May I suggest you put that protein to good use, say in a dessert?
It seems sort of obvious that it’s possible to make your own peanut butter cups ala Reese’s style. So, why am I just now trying this when I’m married to such a peanut butter fiend?
Because, you see, decent peanut butter was a scarce commodity. It must be consumed wisely. And making 24 peanut butter cups and then eating them all hardly seems wise.
But I did it anyway.
For a party.
And, since I was making these for a party, I sorta kinda doubled the recipe. I say sorta kinda because my ingredients are in grams (as in I had 200 grams of chocolate), but I have a hard time going between English and metric. So, I guess on amounts, and everything (usually) still tastes good.
Good thing it’s REALLY hard to mess up peanut butter and chocolate.
But, before you go and make these delectable little thingies, I must warn you. Not about the calories. You already know what you’re getting into there.
What you should know is the process to make the cups is very simple. However, it can become a bit time consuming because each layer must be chilled.
So, consider yourself warned.
Should you choose to make these peanut butter cups, you do so at your own risk.
I won’t be responsible for any peanut-butter-chocolate binges.
Peanut Butter Cups
adapted from Have Cake Will Travel
For the chocolate:
1 1/2 cups (273 g) chopped semisweet chocolate (I used a mix of dark + milk)
2 tablespoons (32 g) natural or homemade peanut butter
For the filling:
12 tablespoons (or 3/4 cup) (192 g) natural or homemade peanut butter
1/3 cup (64 g) powdered sugar (or brown sugar)
2 tablespoons (10 g) graham cracker crumbs, optional
Line a 12-cup muffin tin with papers. I don’t have a mini-muffin tin, but I would have used one if it was available.
Melt the semisweet chocolate, 2T peanut butter, and a pinch of salt. I used the microwave, but use a double boiler on the stove if that’s what you fancy. Stir until smooth.
Drop 2 teaspoons of the chocolate mixture in the bottom of each muffin cup. Using a small spoon, spread the chocolate over the bottom of the paper liner and only 1/4 of the way up the sides. After all 12 cups have been sufficiently coated in deliciously smooth chocolate, refrigerate until hard (about 20 minutes).
Mix together the 3/4 cup peanut butter, powdered sugar, and graham cracker crumbs, if using (I didn’t).
After the chocolate has hardened, divide the peanut butter mixture equally between the 12 cups. Smooth and flatten. Refrigerate another 20 minutes or so to reduce the stickiness of the peanut butter filling.
Add 2 more teaspoons of the silky smooth chocolatey goodness on top of the peanut butter. Spread evenly over the top, making sure to completely cover the peanut butter. Again, refrigerate, this time for at least one hour.
Instead of counting down the minutes impatiently, thank God that you have refrigerator. These peanut butter cups wouldn’t be possible without electricity!
After the peanut butter cups have completely hardened, enjoy!
Store in the refrigerator or freezer as these puppies melt quickly at room temperature.