These are pretty similar to Reece's Cups, but I find they are a bit bigger and also richer. There is a lot of chocolate in this recipe, which is something I wouldn't usually complain about, but if you don't want your peanut butter cups to be too sickly I suggest using less chocolate. Vary the amount of each type of chocolate according to your own preferences.
This recipe is so simple to make, and you don't even need to put anything in the oven!
Ingredients:
100g dark chocolate
300g milk chocolate
40g icing sugar
250g smooth peanut butter
2tsp unsalted butter, softened
Equipment:
12-hole muffin tin
12 cupcake cases, paper or silicone
1. Line the tin with the cupcake cases. I used silicone cases because I found they made it easier to pop the peanut butter cups out of the cases.
2. Take half of each of the milk and dark chocolate and break them up into a large heatproof bowl over a pan of simmering water. Stir occasionally while the chocolate melts then remove from the heat.
3. Pour the melted chocolate evenly into each of the cases and bang the tin gently to make sure the melted chocolate is level in the cases. Wait for it to cool then cover in cling film and leave to set in the fridge for around 30 minutes.
4. Sift the icing sugar into a bowl then add the butter and peanut butter and beat together until smooth. Divide the mixture between the cases using a teaspoon to level the top. Cover these again and put in the fridge for about 10 minutes.
5. Repeat Step 2 for the remaining chocolate and leave to cool slightly once it is melted. Pour it evenly on top of the peanut butter layers in each cupcake case. Make sure the tops are level, then cover and return to the fridge until it is set.
6. They are now ready! Remove the peanut butter cups from the cases and enjoy. These will keep for up to a week in the fridge in an airtight container.
I hope you enjoy these peanut butter cups! Of course they don't look exactly like the Reece's Cups but they are just as yummy.
If you make them please send me pics. Tweet me at @WaffleDreamland or tag me in your pics on Instagram @waffle.dreamland.
Let me know in the comments if you liked this recipe and if you'd like to see anymore recipes from me in the future.
Beth xx
3. Pour the melted chocolate evenly into each of the cases and bang the tin gently to make sure the melted chocolate is level in the cases. Wait for it to cool then cover in cling film and leave to set in the fridge for around 30 minutes.
4. Sift the icing sugar into a bowl then add the butter and peanut butter and beat together until smooth. Divide the mixture between the cases using a teaspoon to level the top. Cover these again and put in the fridge for about 10 minutes.
5. Repeat Step 2 for the remaining chocolate and leave to cool slightly once it is melted. Pour it evenly on top of the peanut butter layers in each cupcake case. Make sure the tops are level, then cover and return to the fridge until it is set.
6. They are now ready! Remove the peanut butter cups from the cases and enjoy. These will keep for up to a week in the fridge in an airtight container.
I hope you enjoy these peanut butter cups! Of course they don't look exactly like the Reece's Cups but they are just as yummy.
If you make them please send me pics. Tweet me at @WaffleDreamland or tag me in your pics on Instagram @waffle.dreamland.
Let me know in the comments if you liked this recipe and if you'd like to see anymore recipes from me in the future.
Beth xx
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