And I continue to cook

Homemade peanut butter cups!

So good

Recipe under the cut

I primarily used this recipe with some modifications.

3 bars of Hershey’s milk chocolate

1 bar of Cadbury dark chocolate

1 oz of unsweetened bakers chocolate*

1 cup** of creamy peanut butter divided

2 cups semi-sweet chocolate chips

4-1/2 teaspoons butter, softened

1/2 cup confectioners’ sugar

1/2 teaspoon salt

* This took forever to melt and I don’t know that it really added anything to the taste

** I may have been over generous with the amount in each cup, but I ended up having to use more PB, I’d recommend 1 1/4 cups

1. Combine 1/2 cup PB, sugar, salt and butter and stir until smooth

2. In a medium pot, bring 2 inches of water to a simmer and leave at a low heat

3. Place half of your chocolate into a heat proof bowl and place on top of the simmering water, stir chocolate constantly

4. When the chocolate is mostly melted remove from heat

5. Pour chocolate evenly among mini-muffin spots (you can use paper cups to make it easier to get the candy out, but it isn’t necessary)

6. Top with a dollop of the Peanut butter mixture each

7. Repeat steps 2-5 with the other half of your chocolate

8. Place the tray in the freezer to harden and store in a refrigerator

Overall these turned out even better than I expected.  The dark chocolate added far more to the flavor than I thought it would and the end result was a very rich flavor and spot on texture.  They did tend to melt in your hand almost immediately though, so be careful not to get any chocolate on your clothes.


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