A couple of years ago a friend of mine brought me some of her famous homemade peanut butter cups for a little treat after I had a baby.
These treats were legendary and I felt honored to receive a few.
When I bit into them I was surprised that there was no peanut butter middle! The entire cup of chocolate was laden with peanut butter and it was intensely creamy and so very delicious.
I asked my friend for the recipe. She said she’d bring it over later. She never did. I asked her probably 10 times for the recipe to no avail.
She wouldn’t share it. I finally gave up asking. So, two years later, I took matters into my own hands and I recreated these little nuggets myself.
And oh, am I ever glad I did, because I daresay that my homemade peanut butter cups are even better than the original I tasted years ago (that’s what she gets for not sharing, right?
An improvement on her legendary cups!). What I love about these beauties is that the texture is soft and creamy and it is the perfect combination of peanut butter and chocolate.
- 12 ounces melted chocolate (I used 9 ounces semi-sweet squares and 3 ounces white chocolate squares)
- 1 cup creamy peanut butter
- 1/2 cup confectioner's sugar
- 1/2 teaspoon vanilla
- Melt chocolate according to package directions, taking care not to overheat. I melted the semisweet and white chocolate separately and then mixed together.
- To melted chocolate add peanut butter, sugar and vanilla. Mix well. Spoon or pipe (I used a decorating bag with a large round tip) chocolate mixture into small baking cups. Refrigerate until set. Enjoy!
Here's a quick video tip on tempering/melting chocolate and another on dipping things in chocolate like a pro.
FYI: My preferred brand of chocolate is Ghirardelli.