As I threatened to do last week, I made homemade peanut butter cups. All I can say is, eat your heart out Reeses.
These things are divine. I got the recipe here, and made one little adjustment, which I think was brilliant. Instead of semisweet chocolate, I used bittersweet. That’s right. DARK chocolate. And seriously, they are SO easy to make. Using cupcake liners makes those cute little Reeses-looking lines along the sides.
Since I am so generous, I will share the recipe, so that you can enjoy this deliciousness.
Here you go:
Homemade Chocolate Peanut Butter Cups
Adapted from Sweetestkitchen.com
*For the chocolate
1 1/2 cups bittersweet chocolate chips (I used Gharadeli 60% cocoa)
2 tablespoons peanut butter
*For the filling
12 tablespoons (or 3/4 cup) peanut butter (I used Jif Natural)
1/3 cup light brown sugar or powdered sugar
2 tablespoons (10g) graham cracker crumbs, optional (I used these....they give a subtle crunch)
Prepare a standard muffin tin with 12 paper liners.
Combine chocolate, peanut butter and salt in a heavy-based saucepan over very low heat, or use a double-boiler, to melt the chocolate. Stir frequently. Remove from heat. Alternatively, you can microwave the chocolate, but be careful not to scorch it!
Place 2 teaspoons melted chocolate in each cupcake liner and carefully spread it with the back of a spoon at the bottom and only 1/4 of the way up the liner. Repeat with all 12 liners.
Place the chocolate-covered liners onto a plate in the fridge or freezer to firm up, for about 20 minutes.
Meanwhile, prepare the filling: Stir together peanut butter, sugar, optional crumbs, and salt.
The chocolate should be hard by now, so divide peanut butter paste into all 12 liners, about 1 heaping tablespoon per liner, pressing down gently to make sure the paste goes everywhere.
Place in fridge to firm up, for about 20 minutes.
Top with 2 teaspoons melted chocolate, spreading carefully so that none of the peanut butter can be seen.
Let cups firm up in fridge or freezer for at least one hour before enjoying. Store in fridge or freezer.