Monday, February 8, 2010

Homemade Peanut Butter Cups = YUMMY

Can you taste the difference?  Yes, yes you can!

This whole idea started when a friend I “talk” to over the internet made a comment she had never tasted a peanut butter cup, but had heard of them, and wanted to try them.  I thought, what the heck,  bought some, packed them up, and then went to the post office to mail them off to the UK.  Do you know how expensive it is to mail something to the UK?  Well, let me tell you, in my standard 6 x 4 x 6 inch box, it was going to be over $80.00.  Yes, that’s over $80.00. So, needless to say, I wasn’t going to spend $80.00 to  mail $5.00 worth of chocolate covered peanut butter.  The post office does have some standard boxes, that have a specific cost, the theory is, if you can fit whatever you are mailing into this box/envelope, then we will deliver it for X amount of $$.  The box I chose, was about 1 x 3 x 6, I opened up the bag of candies, and stuffed them inside as best I could, got them all in but 2 and sealed it up.  The cost to mail this was still around $13.00 but still, much more reasonable than $80.00.

My friend was thrilled with her gift.  And since I’m not spending that again, I thought I would figure out the best way to recreate this tasty treat so she can have some when  she wants to.  This is my take on the classic peanut butter cup.  It is so easy to make and tastes just delicious.  In doing  research on making them, I found a lot of recipes had added butter and shortening, but I found that you didn’t really need it and they are certainly rich enough on their own, so why add fat or sugar when you don’t need to?  Exactly, there is no reason at all.  Just use the best ingredients you can.

So here they are, in their simplicity.

Homemade Peanut Butter Cups

  • 4 (3.5 ounce) good quality milk chocolate bars, broken into pieces
  • 1/2 – 1 cup good quality (preferably all-natural) peanut butter, creamy, chunky or a combination*
  • 1/4 to 1/2 cup powdered sugar*
  • Pinch salt

  1. Using an electric mixer, beat the peanut butter with the powdered sugar and salt until well blended and firm.
  2. Slowly melt the chocolate in a double boiler set over hot, not boiling water.
  3. Lightly butter the cups of a muffin tin; spoon some chocolate into the bottom (about 1 1/2 teaspoons); using the spoon draw some of the chocolate up the side so there is a slight indentation. Place the tin into the refrigerator to set.
  4. Take about a teaspoon of peanut butter, place in the center of the chocolate, then using your fingers flatten it into a disk (do not go all the way to the edges of the chocolate).
  5. Reheat the chocolate then spoon over the top to cover completely, allowing the chocolate to run around the outside edge of the cup to fully enclose the peanut butter filling. Place in refrigerator to firm.
  6. When ready to unmold, run a knife carefully around the edge of the cup and gently remove.
  7. *LindySez  Note: The amount of peanut butter you need depends on how much filling you want in each cup. Just be sure to keep the ratio the same 1/2 part sugar to 1 part peanut butter.
If you really want to make them look “authentic” then you can use paper inserts and get that crinkled edge around the outside.  But they taste just fine and dandy without.

LindySez: There you go Joanne.  Peanut Butter Cups when ever you want them.  And for you too America.

No comments: