Serves: 24
Prep time: 1 hour
Rest time: 1 hour
Cook time: 5 minutes
Ingredients:
Here's the thing about these.... it says "serve 24", but it also depends how much filling you munch on whilst prepping the PB rounds. This is our collective warning: these are better than the real deal Reese's Peanut butter Cups. Maybe it's the lack of corn syrup, maybe it's the swap to dark chocolate--mark my words, if you choose this homemade life, you will never return to the original. The chocolate is firm and stoic with dense, yet melty, peanut-butter sweetness as filling.
Ingredients:
520 g (4 cups) powdered sugar
385 g (1.5 cups) creamy natural peanut butter
57 g (4 tbsp) unsalted butter, melted
2-3 tbsp whole milk
500 g (3 cups) dark chocolate or dark chocolate chips
15 g (1 tbsp) shortening (crisco or copha)
Optional:
White chocolate
Food dye
Here's the thing about these.... it says "serve 24", but it also depends how much filling you munch on whilst prepping the PB rounds. This is our collective warning: these are better than the real deal Reese's Peanut butter Cups. Maybe it's the lack of corn syrup, maybe it's the swap to dark chocolate--mark my words, if you choose this homemade life, you will never return to the original. The chocolate is firm and stoic with dense, yet melty, peanut-butter sweetness as filling.
Now about portion sizes... Depending on the shape and size of the rounds (e.g. eggs for Easter or trees for Christmas), the number of PB rounds may be higher or lower. I reckon I reach upward of 36 if I make bite-sized rounds as pictured.
It has been 5 months, 19 days, and 9 hours since I last made these. I wish I made them yesterday, last week, and last month (at the bare minimum).
Enjoy!
Ingredients:
520 g (4 cups) powdered sugar
Ingredients:
520 g (4 cups) powdered sugar
385 g (1.5 cups) creamy natural peanut butter
57 g (4 tbsp) unsalted butter, melted
2-3 tbsp whole milk
500 g (3 cups) dark chocolate or dark chocolate chips
15 g (1 tbsp) shortening (crisco or copha)
Optional:
White chocolate
Food dye
Directions:
Directions:
1. In a medium or large bowl, mix together the powdered sugar, peanut butter, and butter.
2. Mix in 1 tbsp milk at a time until the dough holds its shape and is slightly crumbly.
3. Form the dough into desired shapes and place in the freezer or fridge until solid (about 1 hour).
4. Melt the chocolate with the shortening in a glass bowl. If using a microwave, microwave for 1 minute at a time, stirring after each minute until the mixture is melted. If using a double boiler on the stove, stir continuously until mixture is melted.
5. Once the chocolate and the dough shapes are ready, dip each dough shape into the melted chocolate and place on baking or wax paper.
6. To help set the PB rounds, place back in the fridge or freezer.
7. Once the PB rounds are solid, remove from the fridge/freezer and gently trim off excess chocolate with a sharp knife.
8. Optional: to decorate, drizzle melted white chocolate or white chocolate mixed with food dye over the tops of the PB rounds.
9. Store PB rounds in a sealed container in the fridge. Serve cold or allow to cool to room temperature. They may sweat (this is okay).
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