DIY Peanut Butter Cups
Give Willy a run for his factory. These peanut butter cups are game changers, and you’re holding the controls. Give these a try with your favorite nut butters (Cookie butter, anyone? Oh yeah). We recommend tempering the chocolate for best results (here’s a great tutorial), but in a pinch, freeze these to set and store them in the fridge. For recommendations about our favorite chocolates to temper, see our guide on how and where to buy chocolate. If the alchemy of candy and chocolate making seems like a dream job, consider taking a Candy or Bean to Bar Chocolate making class from our resident chocolatier Ruth Kennison. Our calendar is here, and her website will have you dreaming in cocoa.Print Recipe Pin Recipe
- 1 lbs Milk chocolate, tempered (see note above) 450g
- 7 ounces Milk chocolate (the good stuff, please) 200g
- 8.5 ounces Creamy peanut butter 250g
- 1.75 ounces Butter 50g
- Brown the butter by melting it slowly in a small pan until it stops foaming and just begins to brown. Take off the heat and swirl.
- Gently melt the 7 ounces of milk chocolate over double boiler then combine with peanut butter and browned butter. Set aside to cool.
- Pipe or carefull spoon the tempered milk chocolate into mini muffin cup liners (paper or silicone will do). Let these set up for at least 10 minutes.
- Spoon the nut filling inside and top with more of the tempered milk chocolate. Set aside to set up for 30 minutes, then chill-to-speed-things-up-because-you-can’t-wait-to-get-your-hands-on-these.