Peanut Butter Cups Recipe With Picture

Peanut Butter Cups are on my list of favorite candies. The commercial bar was introduced in the 1920s and has been going strong ever since. I never thought to make my own until I found this recipe for homemade peanut butter cups. This is candy making at its easiest; no boiling of sugar, no candy thermometer, and no sugar crystallization to worry about. Just melt some chocolate, place a little in a candy cup, top with a little peanut butter mixture, and then drop a little more chocolate on top. That is it. What you end up with is a shell of chocolate with a smooth and creamy peanut butter filling inside. Delicious.

Now homemade Peanut Butter Cups do not taste like the commercial ones. The main difference is the flavor of the chocolate. Commercial peanut butter cups are made with milk chocolate, but for homemade peanut butter cups I like to use a combination of milk and semi-sweet chocolates. As you know every brand of chocolate has its own unique flavor so this is where you get to chose how your peanut butter cups will taste. You can even change the ratios of milk to semi sweet chocolate if you like. The peanut butter filling combines peanut butter with a little butter and confectioners sugar. This makes the filling sweet and creamy with a nice peanut flavor. Peanut butter is a smooth paste made from roasted peanuts. The peanuts are ground, and then salt, a sweetener, and a stabilizer (to keep the oil from separating) are added. Peanut butter that is labeled "Old-Fashioned" or "Natural" does not contain a stabilizer which means the peanut butter will separate and you will have to stir the peanut butter before using. For this recipe I have used a peanut butter with the added salt, sweetener, and stabilizer but you can use natural peanut butter..

Peanut Butter Cups: Line 36 miniature muffin cups with paper liners.

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or just until soft, but not melted (check and stir the ingredients every 20 seconds). Stir in the confectioners sugar.

Melt the chocolates and shortening in a heatproof bowl over a saucepan of simmering water.

Drop a teaspoon of the melted chocolate into each of the paper lined miniature muffin cups. Top with a scant teaspoon of peanut butter mixture. Then top with another teaspoon of melted chocolate. Refrigerate until set. Store in an airtight container in the refrigerator.

Makes about 36 peanut butter cups.

Sources:

www.tasteofhome.com

www.foodnetwork.com

Peanut Butter Cups

1/2 cup (125 grams) creamy peanut butter

2 tablespoons (28 grams) unsalted butter, room temperature

1/8 teaspoon salt

1/2 cup (55 grams) confectioners (powdered or icing) sugar

Chocolate Coating

9 ounces (255 grams) semi sweet chocolate, coarsely chopped

9 ounces (255 grams) milk chocolate, coarsely chopped

1 tablespoon (10 grams) shortening

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