I love peanut butter candy. I love peanut butter cookies. Cakes. Sandwiches. I don’t understand why British people don’t make more of a big deal over it! But then I’d say the same over root beer and grape flavour things, and I know many would disagree.
Anyway. Reeces Peanut Butter Cups are one of my favourite sweets. You can get hold of them in England, but they’re quite expensive. When I came across this recipe on Tasty Kitchen, I knew I had to try it. And it didn’t disappoint!
(side note: Tasty Kitchen is an AMAZING recipe site and if you haven’t seen it yet I suggest you go take a look!)
Ingredients
6 tbsp smooth peanut butter
3 tbsp butter
1 cup powdered sugar
1/2 cup digestive biscuit crumbs (or graham cracker crumbs if you’re in the US!)
2 cups dark chocolate chips
2 cups milk chocolate chips
Method
Mix half of the semi-sweet and half of the milk chocolate chips in a microwavable bowl and melt in the microwave using 30-second intervals.
Take around 30 petit four cases for mini PB cups, or around 24 regular cupcake cases for larger PB cups. Arrange on a large baking tray.
Fill cavities up 1/3 of the way with the melted chocolate and place in the freezer to chill for about 5 minutes.
Prepare PB filling – mix all remaining ingredients with mixer/fork. (The original recipe said to do this in stages, but it tastes the same and this is much easier!)
Remove the pan from the freezer and roll out balls of PB mixture to fit your size cup. Flatten slightly, making sure not to fill it up to the edges so that your top layer of chocolate can drip down and form the sides, and making sure there is still room on top to cover with chocolate without overflowing.
Mix and melt remaining chocolate chips and pour over the peanut butter so that it fills in the gaps on the sides and is even on top.
Refrigerate for between 30 minutes to an hour before serving.
- posted on 25/07/2010 10:18:14