Tuesday, December 7, 2010

Peanut Butter Cups

Chocolate Peanut Butter Cups
1.5 cups dark chocolate, chopped (or dark chocolate chips)
1/2 cup smooth peanut butter
1/2 cup crunchy peanut butter - here I used 1/2 cup of salted peanuts that I put in wizz with a tablespoon of oil
1/2 cup icing sugar
generous pinch salt - I left this out because I used salted peanuts.
1/2 tsp vanilla extract

1. Set 2-dozen mini muffin/bonbon wrappers on a baking sheet.
2. Melt approximately half of the dark chocolate, using a microwave-safe bowl and cooking it in short (30 second) intervals, stirring frequently, until smooth. Use a spoon to pour a little chocolate into each muffin wrapper.
3. Use a small, very clean brush to paint the chocolate up the sides of each wrapper. Alternatively, you could add extra chocolate and swirl it around, pouring out the excess later, to coat the inside of the wrapper.
4. Chill candy shells until set, about 20-30 minutes.
5. In a small bowl, whisk together peanut butter(s), confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft.
6. Working carefully with the hot filling, transfer it to a piping bag (or plastic bag with the tip cut off) and pipe a generous amount of the filling into each prepared candy cup. Chill again for approx 30 minutes, or until set.
7. Melt all remaining chocolate and, when the candy fillings have set, fill each muffin wrapper up with chocolate.
8. Chill until set.
9. Serve cold or at room temperature.

nb: Makes approximately 2 dozen.

No comments: