CHOCOLATE PEANUT BUTTER CUPS
Peanut butter cups are a classic candy and for good reason! Salty, nutty peanut butter and rich, smooth chocolate are the perfect match.
Provided by Elizabeth LaBau
Categories Cookies and Candy
Time 2h12m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- First, prepare the chocolate cups . You should either temper your chocolate or use chocolate-flavored candy coating. While you can simply melt regular chocolate and use that, I don't recommend it, because untempered chocolate gets soft at warm temperatures and often develops white or gray streaks as it cools. So begin by tempering your chocolate by following these directions or melting your candy coating.
- Fill your cups with a small spoonful of melted chocolate, then use the paintbrush to paint the chocolate up the sides of the cup to the top. Try to create an even layer, and inspect the cups as you finish them to make sure there are no weak, streaky areas. Once all of the cups have been lined with chocolate, set aside the remaining chocolate for later and let the cups sit at room temperature or in the refrigerator until they have hardened.
- While the cups are setting, prepare the filling. Combine the peanut butter, confectioners' sugar, and salt in a bowl and stir them together until they're well-mixed.
- When the cups are set and the filling is made, use a teaspoon or small candy scoop to drop balls of filling into the chocolate cups. Pat them down gently so they don't mound up over the top of the cup. Fill them until they are almost full, but leave space at the top to cover it with chocolate.
- If the chocolate has hardened, re-warm it until it is fluid once more. Spoon the chocolate over the cup and spread it to the edges, letting it flow over the top and sealing the peanut butter in the cup. Gently tap the cup against the counter to smooth out the top.
- Refrigerate the peanut butter cups to set the chocolate, for about 20 minutes.
- After the chocolate has set, your peanut butter cups are ready to be enjoyed!
Nutrition Facts : Calories 93 kcal, Carbohydrate 11 g, Cholesterol 3 mg, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, Sodium 40 mg, Sugar 10 g, Fat 5 g, ServingSize 24 candies (24 servings), UnsaturatedFat 0 g
GIANT CHOCOLATE PEANUT BUTTER CUP
What makes classic peanut butter filling in chocolate cups irresistible is the edge of salt against sweet. That and a texture that hovers between creamy and crumbly. To get more peanutty goodness-and a tastier homemade version of it-blitz up peanuts, sugar, and salt and stuff it into a huge tart pan lined with chocolate. It's as addictive as the original with a freshness from just-ground peanuts.
Provided by Genevieve Ko
Categories Dessert Peanut Butter Chocolate Candy Halloween
Yield Serves 16-20
Number Of Ingredients 9
Steps:
- Spray inside of tart pan ring with nonstick spray. Wrap removable bottom of pan with plastic wrap; gather excess plastic underneath (it should be smooth on top of removable bottom). Set inside ring.
- Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate mixture firms slightly, about 10 minutes.
- Pour a little less than half of chocolate mixture into prepared pan; reserve remaining chocolate mixture at room temperature. Tilt pan until bottom is evenly coated. Chill until firm, about 15 minutes.
- Meanwhile, purée peanuts, powdered sugar, peanut butter, and salt in a food processor, scraping bowl often, until mixture forms a large mass around the blade that sticks together; do not overprocess or mixture will be too soft and greasy.
- Transfer peanut mixture to a large sheet of wax paper. Press firmly into a disk 1/4" smaller than diameter of tart pan, about 9 3/4", until no cracks remain. Carefully invert disk into tart pan, centering it. Peel off and discard wax paper.
- Pour reserved chocolate mixture (it should be the consistency of fudge sauce) over center of peanut disk. Tilt pan to spread completely over the top, filling the gap between edges of pan and disk, until smooth. Chill until firm, about 45 minutes.
- Remove sides of tart pan. Carefully lift tart off bottom of pan, then slide onto a platter while removing plastic wrap. Let sit at room temperature 10 minutes, then cut into wedges.
CHOCOLATE PEANUT BUTTER CUPS
These chocolate peanut butter cups are dangerously simple to make, with just a few ingredients that you probably have in the pantry right now. They come together faster than a trip to the convenience store. And they are completely customizable. Once you've gotten your fill of the standard peanut butter cup, try honey-sweetened cashew butter cups. Or cinnamon-spiked almond butter cups. Drizzle the finished cups with a bit of white or milk chocolate, some flaky sea salt or a sprinkle of finely chopped nuts for an upgraded presentation. Or sneak a tiny dollop of raspberry jam underneath the peanut butter layer for another delightfully classic pairing. The possibilities are endless.
Provided by Samantha Seneviratne
Categories candies, dessert
Time 50m
Yield 18 cups
Number Of Ingredients 5
Steps:
- Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of melted chocolate into each cup. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until mostly solid.
- Meanwhile, in a medium bowl, stir together peanut butter, confectioners' sugar, vanilla extract and salt. (Make sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.
- Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup. With a very lightly moistened finger, tamp down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate peeking from below the peanut butter).
- Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup. Refrigerate until solid, about 30 minutes.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 19 grams, TransFat 0 grams
3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY
We've all had our cravings: sometimes sweet, sometimes salty. But have you ever craved both at once? Sometimes you just need your sweet-salty fix and, well, you can count on a Reese's cup to deliver. Or, you can just make your own! With only three ingredients and the simplest of directions, these are way easier to throw together than you might think. Get ready for your very own candy factory extravaganza to begin!
Provided by Camille Bergerson
Categories Desserts
Yield 6 servings
Number Of Ingredients 3
Steps:
- Prepare a cupcake tin with 6 liners.
- Stir peanut butter and powdered sugar together until smooth.
- Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
- Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
- Cover each dollop of peanut butter with more chocolate and smooth out the top.
- Refrigerate for 1 hour or until chocolate has hardened.
- Remove peanut butter cups from the liners.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, Sugar 20 grams
CHOCOLATE-PEANUT BUTTER KETO CUPS
This is a modification of a recipe for a peanut butter cup-style fat-bomb I found online. Store in the fridge or freezer. When hungry or needing a fat bomb (if you are on keto), eat one.
Provided by John Larkin
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h18m
Yield 12
Number Of Ingredients 8
Steps:
- Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
- Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
- Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 3.3 g, Cholesterol 3.4 mg, Fat 26 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 17.3 g, Sodium 88.6 mg, Sugar 1 g
CHOCOLATE PEANUT BUTTER CUPS
I developed this recipe by combining some dessert recipes in my collection. The smooth peanut butter flavor earns rave reviews.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a microwave, melt chocolate chips and shortening; stir until smooth. Place a scant teaspoonful inside each foil cup and rotate it gently in the palm of your hand to coat the sides and bottom. (Use a spoon to help coat the sides if necessary.) , Place cups in miniature muffin pans; chill until firm. Set remaining chocolate aside. In a medium bowl, combine the peanut butter, milk powder, corn syrup and vanilla until smooth. , Shape into 1-in. balls; press one ball into each chocolate cup. Top with remaining melted chocolate. Chill until set. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 112 calories, Fat 7g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE PEANUT BUTTER CUPS
Steps:
- In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
PEANUT BUTTER CUPS
Steps:
- To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
- Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
- Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
- Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.
CHOCOLATE PEANUT BUTTER CUPS
A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.
Provided by SHAUNNSMOM
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h
Yield 12
Number Of Ingredients 4
Steps:
- Trim 12 paper muffin cup liners to half of their height.
- Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
- In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g
DARK CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY
Here's what you need: dark chocolate, coconut oil, vanilla extract, peanut butter, honey, hemp heart, muffin tin
Provided by Crystal Hatch
Categories Snacks
Yield 24 cups
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, combine the dark chocolate and 5 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until melted. Add the vanilla and stir until combined. The mixture should be smooth and pourable.
- Pour ½ of the chocolate mixture into the molds, enough to cover the bottom of the mold and come about ⅓ of the way up the sides. Freeze for 15 minutes.
- In another microwave safe bowl, mix together the peanut butter, honey, and remaining 2 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and pourable.
- Pour the peanut butter mixture evenly over the chocolate layers in the molds. Make sure to leave enough room for the second layer of chocolate. Freeze for 10 minutes.
- Pour the remaining chocolate on top of the peanut butter layer, up to the rims of the molds. Wipe off any excess that spills over the edges. If desired, sprinkle the cups with hemp hearts for added crunch. Freeze for 1 hour, until set, then pop out of the molds.
- The cups will keep in the refrigerator for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 192 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 9 grams
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