If you have been following this blog for a while, you may have noticed my love for two things: French desserts, and chocolate & peanut butter together. Smearing peanut butter on just a regular bar of chocolate gets tiring after a while so I decided to put in an extra 5 minutes of work and makes these gold-wrapped beauties. They're called "easy" because this recipe instructs that you melt the chocolate and peanut butter in a microwave, but I think I must be the only person in the world who always burns chocolate when microwaving it, so I prefer to use a double boiler. And even then, they're incredibly easy to make and it only takes 10 minutes to freeze them. Rating 4 out of 5.
Easy Chocolate Peanut Butter Cups: MarthaStewart.com
Ingredients: makes 24
- 4 ounces white chocolate, chopped
- ½ cup smooth peanut butter
- 12 ounces semisweet or bittersweet chocolate, chopped
- 2 tablespoons unsalted roasted peanuts, chopped (optional)
- Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 ½ minutes, stirring halfway through. Set aside to cool slightly.
- Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
- Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 10 minutes. Bring to room temperature before serving.