Monday, November 8, 2010

homemade peanut butter cups

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We've been making homemade peanut butter cups for years now using a recipe that required graham cracker crumbs.  This is a recipe I recently came across that does not use the graham crackers and it was oh so creamy and good!  You do not need candy molds in order to make these, however, I find it easier to coat the molds with the chocolate rather than cupcake liners.  If you've never tried home made versions of your favorite candies but have always wanted to try, this is an easy beginners recipe!
Homeme Resees peanut butter cups     For the chocolate:
1 1/2 cups chopped semisweet chocolate (you can use chocolate chips but the chocolate won't stay firm unless it is kept refrigerated.)
2 tablespoons peanut butter  (you may use natural peanut butter only add a pinch of salt)
     For the filling:
3/4 cup peanut butter (add a pinch of salt if using natural peanut butter)
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

Combine chocolate, peanut butter  in a double boiler and melt thoroughly. Put 2 teaspoons melted chocolate in each cupcake liner or  inside of each candy mold (this is using a mold that will give you the size of a regular Resees peanut butter cup. If using a smaller mold, use less chocolate). Carefully spread the chocolate with the back of a spoon at the bottom and only 1/4 of the way up the cupcake line, or all the way up a candy mold.  Repeat with all 12 liners, or molds. Place the chocolate-covered liners onto a plate in the fridge, or freezer to firm up. 
Prepare the filling: Stir together peanut butter, sugar, optional crumbs, and optional salt.
Divide the peanut butter paste into all 12 liners, about 1 heaping tablespoon per liner (less if using smaller molds) , pressing down gently to make sure the paste goes everywhere.
Top with 2 teaspoons melted chocolate, spreading carefully so that none of the peanut butter can be seen. The cups should firm up in fridge for at least one hour before eating.  If you are impatient, like I am, let them set in the freezer for about 10 minutes. Can be stored in fridge or freezer.
Yield: 12 candies

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