Tuesday, April 3, 2012
Tips and Techniques: Peanut Butter Cups
With Easter approaching, and Reese's PB eggs on my mind, I settled in to recreate this treat in a more reasonable size.
Homemade peanut butter cups are something that's so simple, it's almost un-intuitive. I hadn't even considered making a home-made version before consuming that monstrosity, but I realized that it was probably just as easy as it seemed - and it was. Anyone can make these! The process is simple, the flavor is customizable, and the end result is more than worth the effort.
The only tricky thing here is figuring out what to make the cups in - what can you use as a mold? I found mini silicone cupcake molds at a kitchen supply store. They hold about 1 tbsp volume each. (Which raises the question: who would make/eat cupcakes that tiny? It's almost cruel!) You could also use mini paper cups from the baking supply section of your store, or use regular cupcake papers for mega-peanut butter cups!
How to Make Home Made Peanut Butter Cups
Of course, these don't have to be peanut butter - mine were almond butter! Use any nut butter you like.
Yield: 12 candies
What you'll need:
1 cup chocolate chips
6 tbsp or so nut butter, any variety, preferably sweetened
12 mini molds
Microwave-safe bowl for melting chocolate
1. Melt half of the chocolate chips in a microwave-safe container. Spoon about 1/2 tsp chocolate into each mold, and use your finger to spread it up the sides of the mold a bit.
2. Let the molds sit long enough for the chocolate to dry. (Put them in the fridge to speed up this process.)
3. Place a rounded teaspoon of nut butter in the center of each mold.
5. Let the chocolate fully solidify (again, you can use the refrigerator to make this go faster). Remove molds, and consume candies!
Tomorrow, it's back to gardening topics - I want to talk to you about our seed starting efforts, and other garden progress!