Who doesn’t love peanut butter cups? I mean, really? Chocolate and peanut butter separately are like heaven, but together? Anyone who knows me knows that I am a sucker for all things PB. Blisssssss.
So, after my race this morning — and in order to stall before getting on my trainer for a spin workout — I decided to make homemade peanut butter cups, recipe courtesy of Design Sponge (hat tip: Mom). These things aren’t the puny, processed variety you buy from Hershey — rather, they are thick and fresh and totally delicious.
To recreate in your own kitchen (and don’t worry, they may be candy, but they’re not hard to make):
- 3 cups chocolate (I did half Ghirardelli bittersweet chips, half milk chocolate chips)
- 1 cup peanut butter (Skippy creamy)
- 1/2 cup powdered sugar, sifted
- 1/4 cup graham crackers, crushed
- 1 teaspoon sea salt
1. Line a muffin pan with 12 paper liners. Set aside.
2. Melt 1 1/2 cups of the chocolate in a double boiler. Design Sponge says you can do it in the microwave, but I always find the double boiler works best. If you don’t have one, make your own with a smaller saucepan inside a larger one. Remove the bowl of melted chocolate from the stove and turn off the heat.
3. Using the back of a spoon or a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners. Don’t skimp on chocolate here; you’ll have plenty leftover for the topping. Set the bowl aside with any remaining melted chocolate left in it.
4. Put the muffin pan in the refrigerator for 20 minutes while you make the peanut butter filling.
5. In a mixing bowl, combine the peanut butter, crushed graham crackers, powdered sugar and salt. Design Sponge’s recipe says you can mix with a spoon, but I found it better to use an electric mixer with a paddle attachment, if you have one.
6. Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining 1 1/2 cups of chocolate and melt.
7. Meanwhile, divide the peanut butter mixture into 12 even amounts (spoon mounds onto a cutting board — the filling is solid enough that it won’t run or stick).
8. Remove the muffin pan from the refrigerator. Put one mound into each paper liner. Tap down each mound with your fingertips or a spoon to “nest” it into the chocolate bottom.
9. By now, the chocolate added to the double boiler should all be melted. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate. I used several spoonfuls and nearly filled the entire muffin cup.
10. Use the back of a teaspoon to smooth out the tops of the cups.
11. Place the muffin pan in the refrigerator. The cups should set within an hour or so.
12. Try not to eat the entire dozen in one sitting.
While I’m a pretty big stickler for good nutrition, everyone has to indulge once in awhile, right? You won’t be sorry, I promise.