Morning all! Today’s post is about the harmonious blending of two of nature’s greatest gifts. Chocolate and Peanut Butter. It all started last week when I stumbled upon a post on Pinterest for brownies that use mini peanut butter cups. I love brownies…love them. I was sad at that point because we didn’t have any, so what did I do? I went looking for a relatively easy peanut butter cup recipe.
So, you might be thinking that I got my brownies right? Ummmmm, no, no I did not. We didn’t have 1 vital ingredient. Hershey Bars. I could have found a recipe that didn’t use them I’m sure but squirrel! I got distracted. Of course I made the mistake of telling Ms. Lady Bug about the recipe and she went all feral, I’m going to kill you unless you make them for me. Not the brownies, just the cups. So, today being my day off again, that’s precisely what I did. While they’re chilling in the fridge, I figured I’d blog about them. If everyone likes them, then next step will be the brownies.
Right, so I found the recipe at https://www.tasteofhome.com/recipes/homemade-peanut-butter-cups
It was pretty straight forward…except for a couple of the measurements and directions. I’ve put what I’ve done below, you can see what she did originally at the link above.
1 cup 10 Tablespoons creamy peanut butter
1/2 cup Confectioner’s (Icing) sugar
4-1/2 teaspoons Butter, softened (I used Margarine)
1/2 Teaspoon salt
2 cups Semisweet chocolate chips
4 45g (1.55oz) Milk chocolate candy bars, coarsely chopped (I used Hershey)
As you can see above, I didn’t measure out the peanut butter exactly. Why? Do you know how sticky it is? And getting it out of a measuring cup is a nightmare. So while I had every intention of being exact, that was not going to happen. One of the benefits to Margarine is it’s already soft, the other…it was all I had, don’t judge me.
The fun was ready to commence. I put the sugar, 5 tablespoons of peanut butter the salt (I gave 3 quick turns on the salt grinder) and the margarine into a mixing bowl. I set it aside instead of mixing it right away. I moved right into getting the chocolate ready. The recipe called for the chocolate bars to be coarsely chopped. That’s all well and good, unless you’re a Virgo and a personality type that likes straight lines. I happen to be both of those. I cut those suckers up…into small pieces, in as a coarse a manner as I could. I could have used a plastic bag and beaten the chocolate with a
rolling pin I guess. But this worked out just fine. The point was to make the pieces small enough, that they’d melt evenly. Next…combine and melt the Chocolate Bar, the Chocolate Chips, and the other 5 tablespoons of Peanut Butter. For this step I used my mom’s old tried and true Corning Ware dish from 1970. It’s never failed me. And while I was melting the chocoalate I moved back to blending the “dry” ingredients, I’m old school, so a wooden spoon was used. I’m sure you could use a spatula your hands…whatever.. I microwaved the chocolate mixture for about 1 minute 45 total. Part way through I took it out and stirred it. There were some lumps, so I switched from a wooden spoon to a whisk, after the second round of heating, and it smoothed everything right out. The filling was mixed and smooth by the time the chocolate was ready. Of course, me being me, I forgot to put the mini cupcake cups out on the cookie sheet before I started, but since the chocolate was piping hot, it wasn’t that big of a deal.
Now that the easy stuff was done, it was time to fill the cups. I don’t have the most stable hands, so you’ll have to forgive the mess I made of the pan. Or don’t, it’s your choice. I ended up making 30 small cups and 3 big ones. The problem with that in hindsight, is there’s 4 kids, so do I give all of the large ones to she who must be appeased with Peanut Butter cups? or do I keep all of those for myself? I’m thinking that since I put them in Lady Bug cups I should probably give all 3 to her, and let the siblings fight over the small ones. After you’ve filled the bottom of the cups with about a teaspoon of the melted chocolate, you but a dab of the filling in. The recipe called for a “scant” teaspoon. I missed that measurement in my Grandmother’s cooking class. I chose to do a “dollop” LOL yeah I know, helpful. It ended up being the end of a teaspoon filled with about as much as my pinky nail. I understand why she couldn’t put an exact amount. You really have to try the first one, and if it’s too much or too little, adjust. After that, you pour more chocolate on top and voila! You have lumps of chocolate and peanut butter in cupcake cups. To smooth them out, I ended up picking the cookie sheet up and gently tapping the side until the chocolate settled. For easiness, I give this recipe an 8 out of 10. For accuracy I give it a 7. You’ll notice that the clock on the stove started at 10:24, I finished at 11:20. To be fair, I was stopping to rinse things and take pictures, but that was a far cry from the 20 minutes suggested. Also to be fair, I don’t do nearly as much baking or cooking as I used to, so for someone that does this sort of thing on a regular basis, it probably goes much faster.
And really, that was about it. Thanks for reading, and if you try this one, let me know what you think.
DIRECTIONS from original recipe
- Combine 1/2 cup peanut butter, confectioners’ sugar, butter and salt until smooth.
- In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth.
- Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Drop a scant teaspoonful of peanut butter mixture into each cup; top with another teaspoonful of chocolate mixture. Refrigerate until set. Store in an airtight container.Yield: 3 dozen.