Peanut butter cups. I used to love them, but I don’t anymore because I feel that the chocolate tastes like paraffin. Why waste the calories? Well, I had never thought of making them at home, but these will be on heavy rotation now, all year long. I don’t know how else to describe them but with the word a-ma-zing. In this homemade version of your childhood favorite, dark chocolate, PB, and bourbon come together in cute, mini-sized bites. They’re my favorite treat of the year. They take a little while to assemble, but one recipe makes a nice quantity and they keep very well, so you’ll enjoy them throughout the holidays (or maybe not, if you love them as much as I do). And if you want to make them kid-friendly – your kids will be jealous, believe me – just drink the bourbon instead.
This recipe makes 36 cups, so if you only have one mini-muffin pan, you’ll have to work in batches. Or, if you’re using foil candy cups, they may be sturdy enough to hold their own if you simply set them on a baking pan, allowing you to make all 36 cups at once.
Makes about 36 cups.
A tasty grown up version of a childhood classic: Peanut Butter Cups. Dark chocolate, PB, and bourbon come together in cute, mini-sized bites.
15 minPrep Time
15 minTotal Time
Line a 24-cup mini-muffin pan with candy cups. In a stainless bowl set over a pot of simmering water, mix the chocolate chips and butter until the mixture is melted and smooth.
Spoon 1 teaspoon (5 ml) chocolate inside each candy cup. Chill for 30 minutes, or until cool and solid.
In a medium bowl, beat the peanut butter, butter, bourbon, powdered sugar, and salt until well incorporated and light. Spoon 1 heaped teaspoon (5 ml) peanut butter mixture over the hardened bottom layer of chocolate and press down to level the peanut butter layer.
Add another teaspoon (5 ml) over the peanut butter, allowing the chocolate to completely cover it. If the chocolate mixture has cooled and is no longer pourable, reheat until smooth, then pour over the peanut butter layer. Top each cup with a roasted peanut, if desired.
Chill for 2 hours, or until firm. Store in an airtight container in the fridge for up to two weeks.
Recipe Credit: Adapted from Laila Gohar, Food Republic