Ok, done properly, these candies don’t really fit with the “Ugly Desserts” theme. They actually look really cool when they’re done and they taste even better. But my photos aren’t great and I’m afraid they don’t present them in the best light, so I’m counting them! I’m not a real candy guy (I much prefer cookies or muffins….anything bready and doughy). But damn if these aren’t amazing. A LOT better than what you can buy in the store…in an orange wrapper…(just sayin’).
And the best part is you can make these as sweet or not sweet as you want. I use 50/50 milk chocolate and semi-sweet chocolate, but you might want to up the milk chocolate content to, like 60/40 or so if you want them a little less sweet. But regardless, these will be a huge hit – I promise!
Mix the peanut butter, butter, brown sugar, powdered sugar and salt and put aside. this is your tasty peanut butter center. Take a mini cupcake pan and line each cup with mini cupcake wrappers. Pick one of the two types of chocolate and melt it until smooth. For this recipe, I put the milk chocolate in first. Pour chocolate into the wrappers, so that each is about a third or so full. Place the mini cupcake pan in the fridge for at least 15 minutes. Go do something else. Read the paper, check email, talk to your spouse, whatever. When you’ve run out of things to say to your spouse, take the pan out of the fridge and take about a half teaspoon or so of the peanut butter mixture and put it in each cup. Try to stay away from the very edge because you’re making peanut butter cups, but don’t stress if you put in too much or it pushes up against the wrapper – it’ll still work. Next, melt the other half of the chocolate and pour it on top of the peanut butter, making sure to cover all the peanut butter. Sprinkle a little extra sea salt on top of each cup – it looks fancy – and then put the whole tray back into the fridge. In about 30 minutes or so, you’ll have peanut butter cups that are waaay better than anything you can buy at the store. Just a thought – there are a couple reasons why I suggest you use two different types of chocolate. First, it just looks freakin’ cool – two toned. If you prefer, you can use white chocolate, or butterscotch chips…pretty much any kind of meltable candy you want. But for your first try I suggest the milk / semi-sweet 50 / 50 mixture. After you’ve had that….feel free to experiment from there. Ingredients
But also, it’s a matter of taste. I prefer semi-sweet chocolate to milk chocolate because I think milk chocolate is kind of bland. BUT, a whole cup of the stuff can get even too sweet for me, so mixing it half and half with the milk chocolate kind of evens out the flavor. Here’s what it looks like after I’ve taken a bite:
These sound and look delish! I might have to make these very soon.
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