When Dawn at VanillaSugar posted a recipe for peanut butter cups a while back, I commented that I’d better not make them, ever. Or I would NEVER leave home. I resisted for a while…but when it came time to think about how we’d show Emma’s absolutely wonderful–wonderful!!!–teachers how much we love them, homemade chocolate peanut butter cups leapt to mind. (Both are serious foodies.)
All this time I had been thinking, could I really make these myself? Surprisingly, they were incredibly easy. I had all the ingredients on hand (probably a subconscious pantry stockpile for one of those I-have-to-make-it-immediately moments), and when Emma came home from school yesterday we dug in.
I tripled Dawn’s recipe to make 28 large-size cups (no minis for us!). I’m not a fan of sweet-cum-salty so I halved her salt suggestion, and though I prefer milk chocolate to dark I stuck with dark because I had some 72 percent TJ’s on hand, and knew it would work/be good. My favorite peanut butter is TJ’s unsalted crunchy, but Emma insisted smooth would be better…and because of the slight crunch of the graham crackers, she was right. Would have been crunch overkill with the peanuts, too.
I don’t think I’ll leave home today as there are a few that didn’t fit on the teachers’ plates. Too bad….
24 to 28 regular-size candies
30-36 oz. bittersweet chocolate (at least 60-70% cacao), broken into pieces
1 cup creamy peanut butter
3/4 cup confectioners’ sugar
3/4 cup crushed graham crackers, crushed finely…but not to a powder
1 1/2 t. salt (double this if you like a saltier version)
In a bowl, mix together the peanut butter, confectioners’ sugar, graham crackers, and salt. Put in the fridge to harden a bit so it’s easier to form into balls.
In a double boiler, melt the chocolate.
Line regular cupcake tins with 3 to 4 liners per each compartment. (This will help hold the structure of the peanut butter cup.) Using a pastry brush, brush the melted chocolate on the bottom and sides of mini cupcake liners; when in doubt, add more chocolate, since this will be the base for your candy. Place in the freezer for 10 minutes.
Meanwhile, form peanut butter mixture into tablespoon-size balls—I flattened mine out a bit. Remove the cupcake tins from the freezer, and place the flattened balls in the middle, not touching the sides, of each cup. Spoon remaining melted chocolate on top, making sure to get it around the sides.
Place the peanut butter cups back in the freezer for another 15 minutes to set. Then, leave them at room temperature. (NOTE: I have to tell you just pre-post that leftovers do not hold up—mine were not v. good beyond 24 hours…but there was only one left.)
Let’s just say that we went to sleep super satisfied.
Another reason for the great day was The Lovely Blog Award, given to me by Debora at lickedspoon.
I pass it along to:
• Elra at elrasbaking, who always leaves such lovely comments on my posts, and
• Elyse at confectionarycreations, whose confections are totally, completely…right up my alley!
When you accept the award, please post it on your blog with a link to unconfidentialcook. Then give it to up to 15 other blogs that you’ve recently discovered and contact them so they know they’ve been chosen.