I had a major OMG moment recently when I had my very first bite of Reese’s Peanut Butter Cups. It was unlike anything I have had before – Sweet, nutty and chocolaty. Me: Sold!
If you are like my pre-Reese’s self, and have not tasted one of these yet, let me tell you what it tastes like…heaven! On a serious note, it is a three-layered chocolate and peanut butter treat. Peanut butter is sandwiched between two layers of chocolate.
These little bite-sized sins are quite the treat and hard to stop at one. The good news though, you can now make them at home. It is very easy to put together and makes a fantastic chocolate gift if you are into the whole DIY thing. With just 5 ingredients, this is a sure winner!
Although not the healthiest of recipes on Kitchening About, you know exactly what you’re putting into these chocolate cups and cut down on the additional sugar when you make it at home. And come on, even the healthiest of us love a naughty treat every now and then. ☺
I have provided two methods to make this. One on microwave (the easiest option of the two) and one that you can make on the stovetop. Hope you enjoy making this at home as much as I did.
Recipe yields: 12- 15 pieces
Things You’ll need:
- A miniature chocolate mould or a mini muffin tin
- A clean spatula or mixing spoon
- Dark chocolate bar – 1 bar, roughly 220 gm
- Peanut butter (smooth) – ¼ cup, 150 gm worth
- Butter – 2 tblspn
- Salt – 1 small pinch
- Popcorn (optional) – 1 handful
- In a microwave safe bowl, break or roughly chop the chocolate pieces and a tablespoon of butter, and place them in it.
- Set your microwave on high and for 20 seconds. Microwave the chocolate in 20-second bursts until the chocolate is smoothly melted. It took about 3 20-second bursts for my chocolate to achieve the desired consistency. Between each burst, use spatula to give it a gentle mix.
- Ensure it is not too runny. The consistency we are aiming for is smooth and creamy.
- Once done, set aside.
- In another microwave-safe bowl, add the peanut butter and a tablespoon of butter.
- Set your microwave on high and for 20 seconds. Microwave peanut butter, salt and butter for 20 seconds. Remove and give it a gentle mix. If the mixture isn’t smooth the first time, repeat the 20-second bursts until the mixture is velvety smooth. It took me two repetitions to get the desired consistency.
- Set the peanut butter mix aside.
- Now, it’s time to get layering. Line a chocolate moulding tray or mini muffin pan.
- Using a standard tablespoon measure, scoop out the chocolate mixture and pour into each cavity of the lined mould/tin.
- If the chocolate mix is uneven, lift the mould/tin and gently bang it on the surface until it is flat and even.
- Using, half a tablespoon standard measure, scoop out the smooth peanut butter mixture and pour it on top of the chocolate mix. Repeat the previous step if it is uneven.
- Place the mould/tin in the freezer for 5 to 10 mins. The idea is to set the two layers partially so the final chocolate layer won’t sink into the peanut butter mix. The final product will be an even ‘sandwich’ of chocolate and peanut butter.
- Once the cups are partially set, remove from the freezer, scoop out the chocolate and add the final layer in each cavity. Repeat Step 9 if the mixture is uneven.
- Top each chocolate cup with a piece of popcorn each.
- Place it in the freezer and allow the chocolate peanut butter cups to set for 15 to 30 minutes.
- Once done, remove chocolate peanut butter cups from the mould/tin and enjoy your delish goodie. Transfer it to a clean airtight box and leave it in the fridge.
- This a slightly more time consuming method but works just as well.
- In a heavy bottomed saucepan, add the chopped or broken chocolate pieces along with a tablespoon of butter. Keep whisking the mixture in low flame until the chocolate has a smooth velvety texture.
- In another saucepan, add the peanut butter, salt and butter with a tablespoon of butter. Keep whisking in low flame until you achieve a smooth velvety texture.
- Set the mixture aside.
- Follow Steps 7 to 14 as specified above.
- I used dark chocolate for a more intense flavour. Use regular milk chocolate or a mix of dark and milk chocolate (50:50) for an interesting flavour.
- Smooth peanut butter is my choice for the recipe because the finished product is even and I like a smooth texture when I bite into the chocolate peanut butter cups. Feel free to use crunchy peanut butter for a crunchy texture.
- Popcorn now that’s an interesting addition in this recipe as it adds the much-needed crunch but not excessively. ☺ Omit it if you’re not a fan or just want to keep the cups simple.
- If you want a harder chocolate cup, leave it in the freezer longer. Keep it in room temperature for at least 2 hours before serving, if you like it soft.