I have an absolute weakness for Reese's Peanut Butter Cups. I'm pretty good at resisting the candy in my kids' Halloween baskets, but every year, without fail, I can't help but pilfer a few packages of THESE for myself (that's just between us, okay?).
A few months ago I came across a recipe for Chocolate Almond Butter Cups posted by the oh-so-brilliant Recipe Girl and I was immediately drooled, I mean, drawn to it. Homemade Peanut Butter Cups -- how could I resist?! Especially when they're so easy to prepare and made with two ingredients Kenya goes absolutely wild for. He has been more than willing to be my sous chef (tough job, I know) every time I make them for cookie exchanges, parties, and recently, as Valentine gifts. I top mine with a flake or two of fleur de del because it adds a fancy touch if you plan on giving them out as gifts to loved ones and friends. Also, the sweet blast of the chocolate and peanut butter combined with just a touch of salt is what makes them truly irresistible! My husband got so excited about this recipe, he made his own version with peanut butter AND jelly, but that is a story for another day.
Chocolate Peanut Butter Cups with Sea Salt- the perfect homemade gift for your loved ones (Makes 20 Chocolate Cups)
- 3/4 cup smooth peanut butter
- 1/4 cup powdered sugar
- 1 10-ounce bag dark chocolate chips (semisweet or milk chocolate could be substituted for the dark chocolate chips)
- 1 tablespoon <a href=\"http://www.amazon.com/gp/product/b0019zhxqe/ref=as_li_ss_tl?ie=utf8&tag=weelicious-20&linkcode=as2&camp=1789&creative=390957&creativeasin=b0019zhxqe\">fleur de sel</a><img src=\"http://www.asso
Preparation1. Place the peanut butter and powdered sugar in a bowl and stir to combine.
2. Place the chocolate chips in a microwave safe bowl and melt for 90 seconds, stirring halfway through until smooth.
3. Place 1 heaping teaspoon of the melted chocolate into small paper liners in a mini-muffin tin and refrigerate for at least 10 minutes.
4. While the chocolate cools, roll 1 teaspoon of the peanut butter mixture into a ball and then flatten into a disk. Repeat with the rest of the peanut butter.
5. When the chocolate has cooled, place a peanut butter disk in each cup on top of the refrigerated chocolate mixture.
6. Top cups with the remaining melted chocolate to cover and finish with a few flakes of fleur de sel. Refrigerate until set.
6. Peel the papers off and eat!
Chocolate Cups can be kept refrigerated or at room temperature