Homemade Peanut Butter Cups
from The Sweetest Kitchen
For the Chocolate:
1 1/2 cups semisweet chocolate, chopped or in chip form
2 tablespoons peanut butter
A pinch of salt
For the Filling:
3/4 cup peanut butter
1/3 cup light brown sugar or powdered sugar
2 tablespoons graham cracker crumbs, optional
A pinch of salt
Prepare a muffin tin with 12 paper liners. It's too bad that I didn't have any super cute liners. I guess plain ol' white will just have to do.
Combine the chocolate, peanut butter, and salt in either a microwave-safe bowl or the top portion of a double broiler. Stir often to really mix everything together.
Now, place 2 teaspoons of melted chocolate in each cupcake liner. Carefully spread it with the back of a spoon at the bottom and only up to 1/4 of the way up the liner. Repeat with the other 11.
Place these chocolate-filled liners onto a plate in the fridge to harden, which is about 20 minutes.
While the bottoms are firming up, prepare the filling. You want to stir together the peanut butter, sugar, optional crumbs, and salt.
Now, in my ingredients picture, you could see brown sugar, but I decided to switch to powdered. The peanut butter I used has a very odd consistency, very liquidy, so I wanted the thickening power of the powdered sugar. I bet they'd be fantastic with brown sugar, though!
Mmm... peanut butter paste...
The bottoms should be nice and hard now. Roll the peanut butter filling into balls, about a heaping tablespoon worth. Press each ball into the liners, like so:
I put these babies back into the fridge for another 20 minutes, just in case the peanut butter had melted the bottoms even a little bit.
Finally, top the peanut butter with 2 more teaspoons of melted chocolate, spreading carefully so that none of the peanut butter can be seen.
The choco-holic in me said, "Hold up, that's not nearly enough chocolate." I had a flashback to our San Fran trip and the cupcake-sized peanut butter cups I coveted so dearly, and I decided that I agreed with my inner choco-holic. So I mixed up a half-batch of the chocolate and continued on my merry way.
Let the cups firm up in fridge for at least one hour (which is really hard) before enjoying.
Store in the fridge or freezer, if you still have any left. (HA!)
On another note, did any of you catch the Super-moon last week??
We have a beach that looks out to the east, since we're in a harbor, so it was the perfect moon-watching scene! And we were lucky enough to spot some floating lanterns in honor of Cinco de Mayo. I swear it looked just like Tangled. :)