Peanut Butter Cups

So, here's the thing: I LOVE peanut butter. And what I love the most is peanut butter and chocolate. It's such an exquisite combination and this is why there is a long list of treats featuring those two ingredients!! It had been a long time since I’ve had peanut butter cups, as here in France it's impossible to find those yummy cups (Reese's cups), so the only solution I had to squelch my chocolate and peanut butter cravings was to whip up a homemade batch, and I am so glad I did, it was one of the easiest and quickest recipe! So, if you are a Reese's Peanut Butter Cup fan like I am, then you will want to make these delicious sounding delicacies!

All that is required is to melt some chocolate, spread a little in a candy cup, chill the cups then top with a little peanut butter mixture, and then drop a little more chocolate on top. That's all! And the result is a delicious shell of chocolate filled with a creamy peanut butter mixture.

Ingredients (makes 24 cups): 

For the chocolate shells:
16 oz (450 g) semi-sweet chopped chocolate

For the peanut butter filling:
1/2 cup (125 g) peanut butter
1/2 cup (55 g) powdered sugar
1 tsp. vanilla extract
2 tbsp milk

Melt the chocolate using a double boiler checking and stirring every 15 seconds until smooth and creamy.

In a bowl, mix the peanut butter and the powdered sugar. Add the vanilla then the milk, one tablespoon at a time until you get the desired consistency. You want the mixture to be firm, but spreadable. Set aside.

Once the chocolate is melted, stir and dollop about 1 tablespoon of the chocolate into the bottom of a muffin cup. Using the back of your spoon, smooth the chocolate around so that it completely coats the inside of the muffin liner.

Repeat this step for 24 cups. Place the cups on a tray and put them in the fridge for about 20 minutes until the chocolate is totally solid.

Take about 1 tablespoon of the peanut butter mixture and drop it on top of the firm chocolate. With a finger, smooth the filling down so that it’s flat.

Top with melted chocolate until all the peanut butter is covered. Spread the chocolate around with the back of your spoon. Again, put these cups on a tray and return to the fridge to harden.

Reese's cups - Cups au beurre de cacahuète

Ingredients (pour 24 cups): 

Pour la couche chocolat:

450 g de chocolat coupé en morceaux

Pour la farce au beurre de cacahuète:

125 g de beurre de cacahuète peanut butter

55 g de sucre glace

1 càc d'extrait de vanille

2 càs de lait

Faites fondre le chocolat au bain-marie.

Dans un bol, mélangez le beurre de cacahuète avec le sucre glace. Ajoutez l'extrait de vanille et le lait, 1 cuillère à la fois jusqu'à obtenir la consistence désirée. Le mélange doit être ferme mais facile à étaler. Réservez.

Une fois le chocolat fondu, versez 1 càs dans des moules à muffins. Avec le dos de la cuillère, étalez le chocolat sur tous les côtés.

Continuez avec les 24 moules. Placez les moules sur une plaque et mettez-les au frigo environ 20 mn.

Déposez 1 càs de beurre de cacahuète dans les moules, puis ajoutez 1 càs de chocolat fondu.

Étalez bien le chocolat avec le dos de la cuillère. Réfrigérez de nouveau jusqu'à ce que le chocolat soit ferme.