Wednesday, May 19, 2010


This is by far, one of my deadliest kitchen experiments EVER!

I had a craving for peanut butter cups- and it all went downhill from there.

All you need for this is
-parchment paper (tin foil would be ok)
-cookie sheet
-chocolate chips or melting wafers or baking chocolate
-good, gooey, unsweetened peanut butter
-icing sugar
-microwave (or double boiler if you want to make work for yourself)
-mixer (stand mixer is awesome, but hand beater is fine)

Add 1 cup of peanut butter and 1/4 cup of confectioners sugar to mixer. Beat on medium until the PB turns into a firm "thumpy" ball - yes I said thumpy- you want it to stick together and stop sticking to the bowl.
If you need to, add more sugar until you get the desired thumpiness.

I love that new word :) thumpy thumpy thumpy. My spell checker is having a cow.

In a microwave safe bowl or double boiler, melt about 2 cups of chocolate. If using a microwave, cook for short 15-20 second intervals... you can burn chocolate!

Line your cookie sheet with parchment paper or foil, and spoon small (twoonie sized) pools of melted chocolate onto the paper (about 2 tsp chocolate at a time)
Then, use a spoon to make balls of peanut butter mixture, about the size of a cherry. Use your hands if you need to, just don't get peanut butter on your digital camera (oops). The rounder the ball, the easier it is to put the top coat on.
I ended up having to melt a bit more chocolate to put the top on- it's better to start with not enough, otherwise you're left with a giant bowl full of melted chocolate with a spoon in it.... well I guess that's better...
Spoon chocolate over the top of the peanut butter, try to cover as much of the peanut butter as you can, but not with so much chocolate that it starts spreading onto the base.
Once they're all coated, pop the whole tray into the refrigerator- they should only take a few minutes to "set", and maybe 1/2 an hour to firm up the PB.
Package carefully and store in refrigerator- they'll get eaten LONG before they'll go bad! I used squares of parchment to separate them. You could use cupcake liners, but then you may as well have used them in the beginning and they wouldn't be upside down peanut butter cups now would they!



Anonymous said...

Your cupcake liner comment gave me an idea.

Why not do exactly what you just did.

Only in the base of the cupcake liner? Tiny amount in the bottom, peanut butter ball on top, more chocolate on top of that.

Same rough shape, only with the jagged cupcake edge on the bottom of the chocolate, and less risk of the chocolate spreading out and off the PB.


Lishes said...

Um, I didn't have any cupcake liners.