Friday, April 27, 2012

Homemade Dark Chocolate Peanut Butter Cups

  Like I talked about earlier, I am trying to keep posting at least 3 times a week. I actually have several recipes saved as drafts, but I wanted to make something today.

 Tonight my mom and I are getting our hair done by a good friend, Linda who was recently diagnosed with Celiac disease. Linda was sick for a very long time since she went without the proper diagnosis for so long. I decided that since we haven't seen her in a long time, that I would make something to snack on for tonight since she only works 3 days a week and she is always booked up. Linda is a social butterfly and since she only works a few days a week, she usually can be found still working and talking long after everyone is gone (like 12am!)

  I found several gluten-free recipes, but I either didn't have certain ingredients on hand or that item wouldn't travel well. Also I have been wanting to make homemade peanut butter cups for a while since I think Reese's Pb cups are grainy and yucky. I bookmarked a few recipe for homemade candy cups, but these appealed to me since it used dark chocolate (i'm not a fan of milk chocolate). After trying one, I had to make sure that I didn't eat all of the rest because they were so good! You will never want a Reese's peanut butter cup again after trying these! I think next time I might even try using almond butter. Yum!

Dark Chocolate Peanut Butter Cups
Recipe adapted from: La Petite Maison Verte
10-12 candies (I got 12)

  • 6 oz good quality dark chocolate (I used one Ghirardelli 60% bittersweet and Lindt 70% intense dark)
  • 1/4 cup natural creamy peanut butter (Decrease sugar if using a sweetened peanut butter)
  • 2 tbsp confectioners sugar (the original recipe used 3 tbsp)
  • sea salt, sprinkles, chopped peanuts, optional (for topping)

In a small bowl, mix together the peanut butter and confectioners sugar until well combined and there aren't any lumps of sugar.  Set aside.

Break up the chocolate and put into a microwave-safe bowl or mug.  Microwave on high for 1 1/2-2 minutes or until fully melted, stopping every 30 seconds to stir and check and see if it is melted. Be careful not to burn the chocolate. Line a mini muffin pan with mini liners and set aside. 

Once chocolate is melted, drizzle a little into the bottom of each paper mini muffin liner and using a pastry brush, spoon, or your finger (I used my finger) coat the sides of the cupcake liners.  Place the pan in the freezer for 10 minutes to harden.

Once hard, remove the pan from the freezer.  Place a small ball (about 1/2  teaspoon worth) of the peanut butter mixture into the center of each chocolate-coated cup. Dip your finger in a little water and flatten the peanut butter mix into the chocolate cup- the water helps the peanut butter not the stick to your finger.  Then drizzle more melted chocolate over until the peanut butter is covered.  Repeat for all of the remaining peanut butter cups.  Use a small offset spatula, spoon, or your finger  to smooth out the tops. 

 You can sprinkle the tops with sea salt, sprinkles, or chopped peanuts before the chocolate sets.

Put the candies back into the freezer for about 15 minutes, or until hard, before transferring to the fridge. Keep in the fridge until you are ready to serve. These can be served cold or at room temperature.

Some recipes I've seen spray their paper liners with nonstick before adding the chocolate. I didn't do that and they were easy to remove from the paper after you let them warm up in your hand for a few seconds.

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