Homemade Peanut Butter Cups

Peanut Butter Cups 11Playing with different types of melted chocolate, licking the bowl at the end and sharing these wonderful little treats with friends and family make these simple peanut butter cups a joy to create! I make them with homemade peanut butter sweetened with a little honey and would recommend it but you can use peanut butter from the shop too. I love the occasional buzz of salt and the delicate sweetness coming from the honey as well as the crunchy peanut bits. They’re so yummy and so easy to make!

Ingredients:

Smooth or crunchy peanut butter

200-400g white, milk or dark chocolate depending on how many peanut butter cups you would like to make and how much chocolate you will eat along the way

You will also need:

Mini-muffin cases

Recipe:

  1. Melt your chocolate in a heatproof bowl over a saucepan of simmering water (without letting the base of the bowl touch the water). Whilst the milk and dark chocolate melts smoothly and beautifully, I have found the white chocolate to be quite temperamental and harder to work with so be extra careful with it – maybe melt it in batches rather than all at once and be careful not to overheat it or let it come into contact with water or condensation (you could remove it from the heat a little earlier and let it finish melting in the bowl).
  2. Using a spoon, coat the inside of your mini-muffin cases with chocolate and leave to cool in the fridge, only for 5-10 minutes until set but not completely hardened.
  3. Spoon in about a teaspoon of peanut butter into each little chocolate mould but be careful not to overfill.Unchocolated
  4. Finally cover the peanut butter over with melted chocolate and refrigerate again until solid – why not try doing the top with a different kind of chocolate?

Homemade chocolates make lovely little presents or a sweet treat to store in the fridge. Enjoy!

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This entry was written by rosannabanana and published on 22 September, 2014 at 9:35 pm. It’s filed under Baking, Gifts and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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