Two great tastes that taste great together – Halloween and frugality! One of my guilty pleasures has always been Reese’s Peanut Butter Cups – it was always my favorite on Halloween. Seriously, this is a super-easy recipe that yields a much better quality product than the processed product. It does take a bit of time develop the layers, but it’s mostly inactive. I used Sunbutter instead of peanut butter for allergenic purposes (though I’ve come to love it even more than peanut butter, actually); you could use any nut butter you like. Macadamia might be especially tasty.
HOMEMADE CHOCOLATE PEANUTÂ BUTTER CUPS
3 cups semisweet chocolate chips
1 cup creamy peanut butter or other nut butter
1/2 cup powdered sugar
Â¼ teaspoon salt
Set 1 dozen cupcake wrappers on a baking sheet. Melt a little more than half the chocolate, either in a double boiler over simmering water or in a microwave (cooking in 30 second intervals) stirring frequently, until smooth. Pour a little chocolate into the bottom of each cupcake wrapper. Use a small brush to spread the chocolate halfway up the sides of each wrapper. Refrigerate until firm, about 20-30 minutes.
In a small bowl, whisk together nut butter, sugar, and salt. When thoroughly combined, heat it in the microwave (again in 30 second intervals, stirring frequently), until it is very soft. Transfer to a pastry bag (or Ziploc bag with the tip cut off) and pipe the filling into each prepared wrapper, distributing it equally. Refrigerate again for about 30 minutes, or until firm.
Melt remaining chocolate and cover each cup with chocolate. Refrigerate again until set.Â Best served at room temperature, so take them out a little while before serving! Do your best not to devour them all in one sitting.
— posted by Anne