There’s something about Halloween that makes me think about Reese’s Peanut Butter Cups. Is it the orange wrapper? The sinful sweetness of those soft little cups? Excellent marketing on the part of Hershey’s? No matter the why, I’m getting a craving.
I decided to try to make the homemade version. The up side is it is very hard to go wrong with peanut butter and chocolate. Seriously.
This is a very good start to a recipe. I found that the addition of sour cream to be a little interesting, making the peanut butter filling . Do these taste like the manufactured version? Not exactly. They’re less … powdery, if that makes any sense. There’s also a higher chocolate to peanut butter ratio, so perfect for chocolate lovers out there. And best of all, these are not full of all kinds of chemicals and artificial flavours, so that’s a definite bonus. They are a little bit work intensive, to make the chocolate cups, so it’s not quite as convenient as running to the store to buy a package of the pre-made stuff. All together very delicious, though.
Deluxe Peanut Butter Cups
1/4 cup plus 2 tablespoons powdered sugar
1/4 cup sour cream
2 tablespoons whipping cream
1/4 teaspoon vanilla extract
3/4 cup chunky peanut butter (do not use fresh ground or old-fashioned style)
1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup roasted unsalted peanuts, separated in halves
Mix first 4 ingredients in medium bowl. Stir in chunky peanut butter. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
Place 36 foil mini muffin cups (measuring 2 inches in diameter at widest point) on 2 cookie sheets. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Drop 1 teaspoon chocolate into each mini muffin cup. Rotating each cup, spread chocolate 3/4 inch up insides of cups with small palette knife. (I found the knife was really cumbersome. Instead, I just used the back of a really bubbly plastic teaspoon that I was using to dish out the chocolate to spread along the cup – it was easier). Refrigerate until chocolate is set, about 20 minutes.
Remelt chocolate in top of double boiler over simmering water. Spoon enough chocolate (about 1 teaspoon) into each cup to cover filling completely.
(Optional – I didn’t do this) Sprinkle each peanut butter cup with several peanut halves. Dip fork into remaining melted chocolate. Carefully wave from side to side over peanuts to create decorative pattern. Refrigerate until chocolate is set, about 20 minutes.
Word of the day:
Quoin: Keystone or cornerstone; a stone forming the external corner of a wall