Thursday, 20 October 2011

• Cupcakes and Cashmere's: Homemade Peanut Butter Cups

  

  A blog that I check on a daily basis is Cupcakes and Cashmere. This blog is amazing, cute and unique. The author, Emily, shares her personal style choices, home decor tips and tons of delicious recipes. Not only are the recipes amazing, but Emily takes beautiful pictures that truly capture the food she makes. 

  Today, Emily posted a recipe from Brown Eyed Baker for homemade peanut butter cups, which is a twist on her favorite candy Reese's Peanut Butter Cups. I really want to try making these sweet treats because they look super yummy and not too hard to make! Here's the recipe.

  Ingredients:

  1 cup creamy peanut butter
  ¼ cup unsalted butter
  ¼ cup light brown sugar
  1¼ cups powdered sugar
  4 cups milk chocolate chips (two 11.5-oz bags)
  ¼ cup vegetable shortening

  *Tip: Emily suggested using high quality chocolate like Ghiradelli and organic peanut butter. 
  

  
  

  Directions:

  1. Line a mini-muffin tin with paper liners; set aside. Line a baking with parchment paper; set aside.

  2. In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.

  3. Meanwhile, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, until completely melted, stirring after each burst.

  4. Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.

  5. Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball, and then flatten it slightly into a disk. Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes.

  

  6. Place a peanut butter patty on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty. (If the melted chocolate firmed up, just pop it back into the microwave at 50% power for 30 seconds or so to re-melt.)

  7. Refrigerate again for 30 minutes, then they’re ready to serve! Store in the refrigerator or freezer. You can keep at room temperature in an airtight container if you’re going to serve them the same day, but they’ll start to get soft if not at cool room temperature.

  

  Would you try this recipe? Do you like peanut butter cups?

  
  

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