Homemade Peanut Butter Cups
Posted on 24 October 2008 by joy
Sure, you can buy peanut butter cups in the grocery store, but why would you do that when you can make them at home!? Ok, so this recipe is the less convenient way to get your chocolate and peanut butter fix, but it’s a great way to control your peanut butter and chocolate experience. Using a high quality chocolate and a good natural peanut butter will create the tastiest of cups. I might try using the natural peanut butter that’s ground to order at the grocery store. That way I can experiment with honey roasted peanut butter in my peanut butter cups. So good!
Peanut Butter Cups
recipe and photo from Martha Stewart
- 2 cups sifted confectioners’ sugar
- 1 1/2 cups smooth peanut butter, preferably all natural
- 3 tablespoons unsalted butter
- 1 pound bittersweet or semisweet chocolate
- 36 1 3/8-inch paper candy cups
- Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment. Beat on medium-low speed until combined. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip, and set aside.
- Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Use a small spoon or small paintbrush to coat insides of the paper candy cups with the melted chocolate, making sure to cover the bottom and sides well. Transfer cups to a rimmed baking sheet or muffin tins (which will keep the cups from sliding around). Transfer to freezer until set, about 10 minutes.
- Remove cold chocolate cups from the freezer. Pipe peanut-butter filling into each cup until three-quarters full. Spoon melted chocolate into each cup to cover. Return to the freezer until set, 15 to 25 minutes. Peanut-butter cups may be served right away, or kept tightly sealed in the freezer for 2 to 3 days. To serve, remove from freezer, peel off paper, and eat cold.
October 24th, 2008 at 4:17 pm
MMMMMM HELLLLLOOOOOO THERE! These look amazing. I will be the wife of the year when I make them.