1 day ago
Sunday, 10 May 2009
I made these and oh my, they are the best tasting things.They are sitting quietly and patiently in my freezer as I type this just waiting for me to come back. I am not a candy maker or a baker. But I just had to try this after I saw it on another food blog by ConfabulationintheKitchen
Thanks to Abby for a great recipe. The inside is just like the old peanut butter cup we all know and love in the orange wrapper. I used the full sized muffin cases and believe me you do not, I repeat, you do not want one of these things that big then again, maybe you do......hahaha. They are super delicious. My pictures don't do this recipe justice but those on the linked blog does. This recipe came from Martha Stewart, Everyday Food, March 2009, page 162
Notes: In the UK the dark chocolate is not semisweet. It's not sweet at all or at least what I got wasn't. I added 3 tbsp of sugar to mine and it worked just fine. I used pink sugar rose petals on top of mine instead of the peanuts.
Edited to add: All dark chocolate here is not unsweetened. Just the bar I had in my freezer was.....lol The next time I bought some it was sweetened.
4 ounces white chocolate, chopped
1/2 cup smooth peanut butter
12 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons unsalted roasted peanuts, chopped*
1. Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
2. Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
3. Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving