Chocolate Peanut Butter Cups
- Total Time
- 50 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 9ounces/255 grams semisweet chocolate
- ¾cup/205 grams smooth natural peanut butter
- ¼cup/28 grams confectioners’ sugar
- ½teaspoon vanilla extract
- ½teaspoon kosher salt
Nutritional analysis per serving (10 servings)
257 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 19 grams sugars; 6 grams protein; 101 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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).
- Step 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.
Private Notes
Comments
I’ve been making these for years with a slight variation. Drop a heaping tablespoon of peanut butter in your mouth. With your mouth still open and tilted upward at 45 degrees, add a handful of chocolate chips. Close mouth and chew.
These were super tasty! I made things less tedious by rolling out the peanut butter on a silicone mat and cutting it into rounds with a small biscuit cutter. That made it super easy to just place the rounds onto each chocolate layer and cover.
A variation to Nate's receipe-"I’ve been making these for years with a slight variation. Drop a heaping tablespoon of peanut butter in your mouth. With your mouth still open and tilted upward at 45 degrees, add a handful of chocolate chips. Close mouth and chew." But found I found that to perfect Nate's receipe I needed to practice frequently when my spouse was not present. This is the first time that I have needed a protractor while cooking. The optimal angle of one's head is 41.5 degrees :)
I made a variation. I used a cake loaf base instead of cups and at the end I cut it into bars. For the bottom layer along with bitter cholotate I added cereals. For the mid layer I added 1,5 banana for 300gr peanut butter and 40 ml espresso.
I made these once exactly as instructed and they were excellent. The second time I used what I had on hand— Callebaut and Jif. No sugar (since the Jif is sweetened), thinned the chocolate with some coconut oil, sprinkle of Maldon to finish. *Chef’s kiss*
Great Best and Good! No matter wherre how and when
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