Peanut Butter Cups
I don’t know if the world needs another recipe for peanut butter cups, but I’ve been making these around the holidays for years, much to the delight of my family, and thought you may enjoy making them, too. Use silicone molds to get a nice shape and glossy chocolate.
Makes 16 peanut butter cups
Ingredients
- 16 oz. semisweet or bittersweet chocolate
- ½ c. creamy peanut butter
- ¼ c. confectioners’ sugar
- 2 tbsp. unsalted butter, at room temperature
- ½ tsp. pure vanilla extract
- Pinch of salt
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Instructions:
- In a small saucepan over low heat, melt the chocolate, stirring frequently until smooth. Pour the melted chocolate into a medium bowl and let cool for 10 minutes.
- In another medium bowl, mix together the peanut butter, sugar, butter, vanilla, and salt until combined and completely smooth.
- Place about a tablespoon of chocolate in the bottom of each circle in a silicone mold (you can also line a mini muffin pan and use that instead). Tilt and twist the mold around so the chocolate coats the sides of the circle. Scoop out a scant tablespoon of the peanut butter mixture and gently roll it into a ball between your palms (if it is too sticky to do so, refrigerate the mixture for 10 minutes to help it firm up). Place the ball in the center of each mold and top each one with some of the remaining chocolate. Smooth out the tops by gently tapping the mold on the counter, then chill in the refrigerator for 2 to 3 hours to set. Once set, pop each peanut butter cup out of its mold and bring to room temperature before serving. Peanut butter cups can be stored in an airtight container in the refrigerator for 1 week.
Variation
Cacao Nibs Topping
Melt 1 oz. of chocolate. Place about ½ tsp. of chocolate on top of each set and unmolded peanut butter cup, carefully smoothing out the tops. Sprinkle with chopped cacao nibs and let set before serving.
