When we were little, holidays abroad meant two things: fun (of course) and being able to get (and stash) tons of sweets and chocolates. Reese’s were one of those. How I went through handfuls of Reese’s without feeling unwell is beyond me. While I am much more selective with the quality of sweets I eat these days, I still reminiscence over that sticky combination of sweet and salty. Luckily, peanut butter cups really are quite easy to make: all you need is to melt some chocolate, place some in a muffin case with a little peanut butter mixture, and then drop some more chocolate on top. You will end up with a shell of chocolate with a smooth and creamy peanut butter filling inside. Whether you use dark or milk chocolate, or a combination of both, is up to you… I finished mine with sea salt for a more grown up kick.
Ingredients (makes 5 big peanut butter cups, or 10 small)
200g chocolate (I used 70% cocoa)
100g peanut butter
50g icing sugar
1. Line up 5 big muffin cases (or 10 small cupcake cases) in a muffin-hole baking tray
2. Sit the chocolate over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. With a small spoon, evenly distribute half the melted chocolate into each muffin case, covering the sides. Freeze the whole baking tray for 5 minutes.
3. Mix the peanut butter and icing sugar, until smooth and well combined. Set aside.
4. Remove the baking tray from the freezer and place small spoonfuls of the peanut butter mixture on top of each chocolate layer. Portion small spoonfuls of the remaining melted chocolate into each cup, then freeze for 5 minutes.
For a peanut butter cup with a firmer texture, serve chilled. For a softer, creamier texture, serve at room temperature. Store refrigerated in an airtight container up to 5 days.