December 21, 2011

Peanut butter cups

These are so easy. So easy to make and much easier to devour. All you need are a muffin pan, a dozen muffin liners, about 300 g of high quality melting dark and milk chocolates, 1 jar of peanut butter, and a bit of patience. I followed the instructions from the Hungry Mouse (my do her pics look fabulous, and the s'mores cups. Drool.) and from the Joy of Baking. I used a Jiffy-style creamy peanut butter and opted out of adding any extra sugar. They are plenty sweet. Of course, these would make excellent gifts this holiday season, but if you're like me, you'll hoard them all. 
Before you get started make sure you have enough room in the fridge, the muffin pan will go into the fridge to firm up the chocolate. You can make a double boiler by placing a heat safe bowl on top of a pan filled with water. Make sure the bowl doesn't move around when you stir it (also excellent fondue idea), it's best if it fits snugly inside. Place the chocolate in the bowl, keep the burner on medium-high, and watch the chocolate start melting. 

Peanut butter cups
Yield: 12 cups

300 g chocolate (I used 150 g Cote d'Or milk chocolate and 150 g Cote d'Or Culinaire this is 54% cacao); or 2-3 cups of chocolate chips.
1 jar of peanut butter, such as creamy style, but you can pick whatever one you want. 

  1. Line muffin pan with muffin liners. 
  2. Set up your double boiler. To do this place about 2 cups of water in a saucepan. Put your bowl, with the chocolates in the bowl, on top of the saucepan. Heat up the water in the pan over medium heat. Stir the chocolates together to avoid any lumps. This should take about 10 minutes. You should check the water occasionally. This method keeps the chocolate from scorching and it keeps it at a normal temperature. 
  3. Gradually, fill the muffin liners/cups with about 1 tbsp of chocolate. Push it around the sides of the muffin liner so it coats the side. This will help you form nice cups. Once done, place in the fridge to firm up. You could also use an egg carton (mini cups!) Wait 10-20 minutes or until firm. Turn off the heat on the chocolate. 
  4. Stir the peanut butter together and make sure it's soft. If it's not soft, microwave for 10 second intervals until it has a creamy consistency. Turn the heat back on the chocolate. Start spooning it in; 1-2 generous tablespoons should be good. 
  5. Stir the melted chocolate making sure it's good and melted. Top the cups with enough chocolate to cover the peanut butter. Repeat with all the cups. Place in the fridge and wait - yes wait - until they are firm. An hour or longer should be good if you can wait that long. Seriously this is the best thing ever. 
Ideas for leftover chocolate: chocolate milk, chocolate-dipped bananas, almonds, raisins, pretzels, Ritz crackers, strawberries.

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