Saturday, December 4, 2010
Peanut Butter Cups
Adapted from Yum Sugar
For the peanut butter base:
1/4 cup soft dark brown sugar
2 cups confectioner's sugar
1/2 stick butter, softened
7 ounces smooth peanut butter
7 ounces dark chocolate
3 1/2 ounces milk chocolate
(You could always use white chocolate too!)
Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
Place 48 mini cupcake liners in mini-muffin tins. Use 1 teaspoon of the base mixture to fill the bases of the liners. Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the liners.
Let them set in the fridge, for about 30 minutes.
Then package them up and give them as a hostess gift, or bring them to a holiday party! (Or eat them all yourself - I won't tell!)
*Makes 48 peanut butter cups. Divide the recipe in half, if you don't need that many.