Peanut Butter Cup Recipe

Share, if you dare...Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Email this to someone

If there were ever a random but fantastic holiday, National Peanut Butter Day IS IT.

My peanut butter cups recipe deserves a repeat.

Mona’s Peanut Butter Cups

  • 10 ounces of bittersweet or dark chocolate, chopped into small chunks
  • 1 pinch (or a half teaspoon) of kosher or sea salt
  • 1/2 tablespoon of vanilla extract
  • 3 heaping tablespoons of organic creamy peanut butter, or make your own for much less money and better flavor
  • miniature cupcake tins/holders

Your first step: melt the chocolate.  Boil 3 cups of water in a kettle.  Chop all of the chocolate into small pieces, then place in a metal or glass bowl.  Place the bowl into a large skillet, and fill the skillet with hot water.  Over a medium heat, start to stir the chocolate. Take it slow my babies, take it slow.  It should take about 5 minutes, but make sure you keep a good watch over the chocolate. If there’s too much steam, turn the heat down so your chocolate won’t scorch.

Once the chocolate is fully melted, remove from the heat and place the cupcake holders on a baking sheet.

Now create the base for the peanut butter cup.  Take a teaspoon full of chocolate and spread it around the mini cupcake tin.  Don’t worry about it being perfect, it’ll turn out delicious.  Once you’re done, place those in the freezer for 30 minutes.

While the base is freezing, prepare the peanut butter filling.  This part was the most difficult for me, I have to taste it often.  Take those three big ass tablespoons of peanut butter and place them in a bowl, and heat it up for :30 seconds or until it gets soft and easy to work with.  Then add the vanilla, salt and mix until very well blended.  Then remove the cups from the freezer and add a small dollop of softened peanut butter into the cup. Not too high, you’ll be adding chocolate on top in a second.

Take the rest of the chocolate, and top off your PB cups.  Use the teaspoon to smooth it around the top.  Perfection is not key here, deliciousness is. Put it back in the freezer for an hour, and remove the tin wrappers right away.  Store in a large plastic bag.

This is a lesson in self-control.  Just eat a few my people.  Just a few.

Love to you and your food.

Mona

Share, if you dare...Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Email this to someone

About Mona

I'm a food writer and home cook that loves to talk about healthy food and romance.
This entry was posted in CTGL Tip, Dinner, Late Night Snack, Lunch. Bookmark the permalink.

16 Responses to Peanut Butter Cup Recipe

  1. Oh yummy! “Eat a few”? I love your sense of humor! 😉

  2. Shelley Webb says:

    Very cute, Mona! My daughter-in-law made these for all the guests at her wedding as their “take-home” dessert.

    PS I’m bad. I always add a bit of powdered sugar to my peanut butter mixture.

  3. Kerry Postel says:

    Wish I liked these! Love peanuts but just can’t do these!

  4. Marie Leslie says:

    Oh, yum. Seriously good and always a hit at our house. Those store-bought ones don’t hold a candle to homemade deliciousness.

  5. This sounds enticing and delicious!

  6. Might have to try these

  7. FABULOUS! Thanks for the recipe:)

  8. Oh my goodness…these sound delicious. I love anything with peanut butter. I’ll have to give this a try. Thank you!

  9. Lorii Abela says:

    Interesting recipe! Peanut butter cups are not only delicious but also healthy when taken in moderation. What else can you make with the use of peanut as an ingredient?

  10. Vicky says:

    Wow they sound amazing. I’m going to give it a try. Thanks for the recipe.