DIY Peanut Butter Cups
Photo: Tara Fisher
Peanut Butter Cups
Makes 12–16 mini-muffin-sized cups
It’s hard to resist the combination of peanut butter and chocolate; it’s one of those marriages made in foodie heaven. Here’s my quick take on a much-loved classic. I’ve chosen not to temper the chocolate in this instance, but feel free to do so if you’re after a more classy treat. But whichever way you make these, as always, use the best chocolate that you can lay your hands on.
2 oz white chocolate, chopped
1⁄3 cup crunchy peanut butter
1 teaspoon vanilla extract
5 oz milk chocolate, finely chopped
5 oz dark chocolate, finely chopped
3 tablespoons finely chopped salted peanuts
Equipment
24-hole mini-muffin pan
Pretty paper or foil
Mini-muffin cases
Line the mini-muffin pan with paper cases.
Start by preparing the peanut-butter filling. Put the white chocolate in a small heatproof bowl and melt either in 10-second blasts in the microwave on a low setting, or over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Remove from the heat, stir until smooth, and add the peanut butter and vanilla extract. Mix to combine and set aside.
Place the milk and dark chocolate in a heatproof bowl and melt over a pan of barely simmering water, stirring frequently until silky smooth. Remove from the heat and cool slightly. Spoon 1 teaspoon of the melted chocolate into each paper case, then spoon roughly 1 level teaspoon of the peanut butter and white chocolate mixture into each cup, flattening the mixture slightly with the back of the spoon. Cover the peanut butter with another teaspoon of melted chocolate and tap the pan gently on the work surface, so that the chocolate covers the peanut butter in a smooth layer.
Sprinkle the peanuts over the top of each chocolate cup and leave in a cool spot until completely firm before serving.
Peanut Butter Cups will keep for 1 week in an airtight box in a cool place.
Excerpted from Sweet Things by Annie Rigg (Kyle Books, 2014).
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