Homemade Chocolate Peanut Butter Cups

I titled this Chocolate Peanut Butter Cups, but really we made all sorts of shapes, which is most of the fun! (Another large part of the fun is eating them, obviously.)

We followed a recipe from Brown Eyed Baker which was so so so good! I’ve made other versions of these before, and these were the best I’ve ever made. One of my issues with most homemade recipes is the filling is too creamy. This has the drier inside paired with a much better tasting chocolate coating. Plus, I didn’t even need to temper the chocolate. Yay!

We used molds for ours and also dipped Oreos in the leftover chocolate.

Directions for Homemade Chocolate Peanut Butter Cups

Slightly adapted from Brown-Eyed Baker

  • 270 g creamy peanut butter
  • 4 Tablespoons butter
  • 50 g light brown sugar
  • 142 g powdered sugar
  • 12 ounces milk chocolate, chopped (I used a combination of dark and milk chocolate)
  • 2 Tablespoons vegetable shortening

Have a baking sheet lined with parchment, wax paper, or a silicone liner. In a medium saucepan over medium heat, stir together the peanut butter, butter, and brown sugar until melted and it starts to simmer. Remove from the heat, then stir in 1/4 cup of the powdered sugar at a time. Set aside and let it cool to room temperature (this took 30 minutes tops).

Form your peanut butter filling into whatever shapes you want. We found it easiest to use silicone molds but you can do them freeform, too.

If you use a mold, a bench scraper pulled across the top a few times makes them fill the molds perfectly. Put your shapes into the freezer for 30 minutes.

When ready, melt together the chocolate and shortening in the microwave on 50% power in 45 second bursts, stirring after each burst.

Once completely melted, you can dip the shapes into the chocolate, using a fork to flip them and drip off the excess. Place on the baking sheet and continue with the rest of the shapes. If you want to do sprinkles, do them quickly because the chocolate starts to set. Refrigerate for 30 minutes to set, and store them refrigerated when you aren’t serving them.

Directions for Homemade Chocolate Peanut Butter Cups (without pictures)

Slightly adapted from Brown-Eyed Baker

  • 270 g creamy peanut butter
  • 4 Tablespoons butter
  • 50 g light brown sugar
  • 142 g powdered sugar
  • 12 ounces milk chocolate, chopped (I used a combination of dark and milk chocolate)
  • 2 Tablespoons vegetable shortening

Have a baking sheet lined with parchment, wax paper, or a silicone liner. In a medium saucepan over medium heat, stir together the peanut butter, butter, and brown sugar until melted and it starts to simmer. Remove from the heat, then stir in 1/4 cup of the powdered sugar at a time. Set aside and let it cool to room temperature (this took 30 minutes tops).

Form your peanut butter filling into whatever shapes you want. We found it easiest to use silicone molds but you can do them freeform, too. If you use a mold, a bench scraper pulled across the top a few times makes them fill the molds perfectly. Put your shapes into the freezer for 30 minutes.

When ready, melt together the chocolate and shortening in the microwave on 50% power in 45 second bursts, stirring after each burst. Once completely melted, you can dip the shapes into the chocolate, using a fork to flip them and drip off the excess. Place on the baking sheet and continue with the rest of the shapes. If you want to do sprinkles, do them quickly because the chocolate starts to set. Refrigerate for 30 minutes to set, and store them refrigerated when you aren’t serving them.

 

Advertisements

6 thoughts on “Homemade Chocolate Peanut Butter Cups

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.