Monday, February 13, 2017

Chocolate Peanut Butter Cups

Let's just say that my affinity for chocolate and peanut butter combined knows few, if any, bounds.  From childhood, peanut butter has always been one of my absolute favorite tastes.  (I actually have a family member or two who find it totally distasteful, and every so often I have to insert the incredulous side-eye/eye roll to this madness. 😏) 

As I was saying, PB (with, or without, the J) is a delicacy I find scrumptious from cookies (it's my favorite kind and perpetual "go to"), to candies, and beyond.  And while I'm not the world's biggest chocoholic, chocolate peanut butter cups--or any variation of those ingredients--squarely amount to confectionery delights of the grandest proportions.  Translation: it's not safe to keep them around for long...or my hips and waist may be impacted.

Still, everyone deserves a special indulgence (or two or three or more) every so often.  And these homemade goodies more than fit the bill of indulgent, undeniable goodness.   And served to someone special?  There's no denying the love that's involved.  

So for all my fellow chocolate-peanut butter lovers, this one's for you.

Happy Eating!

Chocolate Peanut Butter Cups
9 ounces milk or semi-sweet chocolate
3/4 cup smooth, natural peanut butter
1/4 cup confectioner's sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt

  1. Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of melted chocolate into each cup. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until mostly solid.
  2. Meanwhile, in a medium bowl, stir together peanut butter, confectioners’ sugar, vanilla extract and salt. (Make sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.
  3. Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup. With a very lightly moistened finger, tamp down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate peeking from below the peanut butter).
  4. Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup. Refrigerate until solid, about 30 minutes.
Recipe courtesy of New York Times Cooking

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