GOURMET PEANUT BUTTER CUPS RECIPES
GOURMET PEANUT BUTTER CUPS RECIPE - DESSERT.FOOD.COM
These are not your ordinary peanut butter cups. The filling is creamy, smooth and oh so good. I was looking for a recipe close to what I could get at Rocky Mountain Chocolate before they changed the recipe and ruined them. While making buckeyes I got the inspiration to try. I find buckeyes too sweet and they don't have as big a peanut butter flavor as I was craving. This is what I came up with. Close in my opinion but then again it's been nearly 7 years since I had one from Rocky Mountain Chocolate. But these sure do fill the void. These are meant to be rich and decadent. The use of silicon cups makes it much easier to coat with chocolate than paper would be. When you peel back the silicon, you're left with a perfect beautiful rippled cup. It leaves you thinking "did I really make these". I experimented with the chocolate. I preferred milk chocolate to semi sweet chocolate chips. I used Belgian fondue chocolate (comes in wafers), it melted easier and smoother than chocolate chips. The chips melted in your hands fast and was a little more messy to eat. I also preferred regular peanut butter to light. It gave me the consistency I desired. But use what you like. Makes 12 but you might want to share one with a friend, or maybe not!
Total Time 2 hours 5 minutes
Prep Time 45 minutes
Cook Time 1 hours 20 minutes
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Melt 12 ounces of chocolate (a little more than 2 cups) in a small sauce pan.
- Put roughly 2 teaspoons of melted chocolate into each silicon baking cup, spread chocolate up the side of cup with a silicon brush. (Silicon brush is much easier to clean).
- Put cups into muffin tin for stability and place in the fridge for 30 minutes. Keep sauce pan on stove (with the burner turned off) with extra chocolate.
- Remove from fridge.Use leftover chocolate to brush over thin spots in the baking cups. You shouldn't need to reheat the chocolate, it will be thickened nicely to coat the sides again.
- Place in fridge for another 20 minutes.
- Mix peanut butter, vanilla and icing sugar. Divide peanut butter filling between 12 chocolate filled cups (roughly 2 Tbsp a piece). Shaking the muffin pan will help to smooth and even out the peanut butter filling in the cups.
- Melt 6 ounces of chocolate in saucepan, spoon melted chocolate evenly among the 12 cups.
- Place in fridge for 30 minutes until chilled and chocolate hardens.
- Remove silicon baking cups, cut in half and share with a friend.
Nutrition Facts : Calories 457.3, FatContent 28.9, SaturatedFatContent 11.3, CholesterolContent 9.8, SodiumContent 181.9, CarbohydrateContent 41.6, FiberContent 3.4, SugarContent 34.7, ProteinContent 11.3
PEANUT BUTTER CUPS RECIPE | LAND O’LAKES
A homemade version of a favorite candy. This easy recipe comes together quickly and is great for gift giving or keeping a stash in your freezer.
Provided by Land O'Lakes
Categories Candy Butter Peanut Peanut butter Nut Dairy Dessert
Total Time 1 hours 1 minutes
Prep Time 1 hours 0 minutes
Yield 30 candies
Number Of Ingredients 7
Steps:
- Line 30 mini-muffin cups with paper liners; set aside.
- Combine butter and peanut butter in 2-quart saucepan. Cook over medium heat, stirring occasionally, until melted and starting to bubble. Add powdered sugar and graham cracker crumbs, stirring until combined. Set aside to cool.
- Combine chocolate chips and shortening in medium glass bowl. Microwave in 30-second intervals until melted, stirring after each interval until smooth.
- Spoon 1 teaspoon melted chocolate into bottom of each lined muffin cup. Freeze 10 minutes or until set.
- Spoon 1 heaping teaspoon peanut butter mixture into each muffin liner on top of chocolate. Press down firmly to fill cup and cover chocolate layer. Use teaspoon to spoon more melted chocolate on top of peanut butter. (If melted chocolate firms up, microwave it 30 seconds to re-melt.)
- Refrigerate 30 minutes. Remove from refrigerator; remove liners to serve. Store in refrigerator.
Nutrition Facts : Calories 140 calories, FatContent 10 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 80 milligrams, CarbohydrateContent 12 grams, FiberContent <1 grams, SugarContent grams, ProteinContent 2 grams
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