Homemade Peanut Butter Cups

Posted by on Mar 29, 2013 in Desserts | 7 Comments







Penny smiled into the camera. “For Channel 6, this is Penny Hartford.” 

“And for Channel 6, this is Jane Hatley. Good night.” 

The two women kept their wide smiles in place as they knew the camera, and the credits, were still rolling. Penny patted her pert blonde hair and said through clenched teeth, “Did you really need to say ‘This is Channel 6’ too? They know what channel we’re on. Plus I just said it.”

Jane threw her head back in an exaggerated laugh and patted Penny on the shoulder. “Oh, you’re really just the worst. Truly awful. The worst human being.”

Am I?” Penny mimed a playful little dance and wiggled her shoulders. Jane did the same. “That’s not what your husband said last night.”

On the screen in front of them, they looked like they were sharing a joke. Behind the camera, Mike rolled his eyes.

Oh terrific!” They both shimmied and Penny collected her papers on the desk. Jane raised the roof. “Well, nice to hear you finally admit you’re a ho.”  

“I had a dream last night that I killed a turtle and I’m pretty sure that turtle was you.” Penny shook her head winsomely and batted her eyelashes. On cue, Jane laughed.

“I ate all the peanut butter cups in your dressing room.” 

Penny sucked in a long breath and it lasted until Mike signaled that they were clear. Then she lunged across the desk. 







Noodles! Happy Friday!

We started this week by giving away beautiful kitchen-y things and we’re wrapping it up with peanut butter cups. Right now, it’s sunny in Maine and the temperature has tipped over 50 degrees. A week from this moment, I’ll be boarding a plane in Boston, headed for Italy. Two whole weeks. The first with my friends and the second with my family. I’ve mapped out all the places where I want to eat in Rome, courtesy of this lady. My imagination has been brimming over all week- so much pasta. So much pizza. So much wine.

Am I torturing you? I’m sorry. If it makes you feel better, I’m pretty sure my coworkers are now counting the minutes until I’m gone just so I’ll stop doing the Carb Dance by their desks. (CARBS!)







In other news, Sunday is Easter. And by some strange quirk of childhood, I now associate Easter with chocolate-peanut butter treats. This might have something to do with those damned Reeses Eggs (note to Nicole- can we try to make those next year?) or the fact that my parents always supplied our Easter baskets with homemade candy from  Krisch’s in my hometown. The sight of that little white box with the gold sticker and those little bunny-shaped, peanut butter-filled chocolates… that is a moment of pure joy.

When we saw these little homemade peanut butter cups on Sprouted Kitchen, I knew they would be mine, oh yes. They would be mine.







Dark Chocolate Peanut Butter Cups

Source: adapted from Sprouted Kitchen | Makes 12-14 minis or 6 full-sized cups | Keeps in a covered container at room temperature or in fridge | Print Recipe

Ingredients

7 Ounces of good dark chocolate (up to 70% cacao)
1/2 Cup of natural peanut butter (almond, cashew, any nut butter you like)
2 Tablespoons of honey
1 Tablespoon of powdered sugar
1/2 Teaspoon of vanilla extract
1/4 Teaspoon of fine grain salt
For topping: sea salt

Directions

1. Use a double-broiler to melt the broken-up chocolate (if you don’t have a proper double broiler, rest a heat-proof bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl). Stir until it’s perfectly smooth.

2. A mini-muffin tin will help the chocolates hold their shape. Insert liners in tin. Spoon about a teaspoon of the chocolate into the bottom. Tilt and twist the cup so the chocolate coats the sides of the liner and then rest it back in the tin. Repeat with remaining papers.

3. In a bowl, mix the peanut butter, honey, powdered sugar, vanilla and salt together until smooth to make the filling.

4. Scoop out a teaspoon of the peanut butter filling and gently roll it onto a ball between your palms.

5. Give it a press down and center it on top of the thin chocolate puddle. Repeat.

6. Spoon chocolate, another teaspoon, on top of the peanut butter filling to cover completely and level with a few more drops of chocolate.

7. Sprinkle a few flakes of sea salt on each cup and chill in the refrigerator to set.

7 Comments

  1. Kristi Jo Jedlicki
    March 29, 2013

    Oh my lord of the rings, I think I found the perfect thing to eat to end my Lenten resolution to give up sweets!

    Reply
  2. Katie
    March 30, 2013

    I’m headed from Boston to Italy this month too! I’m so excited to get away from all this gray and just lounge in the sun and stuff my face with pasta. Have a great trip!

    Reply
  3. natalie @ wee eats
    March 31, 2013

    my favorite!!!

    Reply
  4. Vera Zecevic – Cupcakes Garden
    April 3, 2013

    OMG! you make me drool! These look awesome

    Reply
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