We all have recipes that we associate with certain things… a favourite eatery, a holiday or even a particular person, and that one for any number of reasons. This recipe, originally from joy of baking has morphed over the years I’ve been making it, into what you see here.
It probably will continue to be melded and changed over time, depending on my mood and indeed, who I’m making it for.
With Easter just around the corner, I’m hoping to now going for a visit to my brother Ed’s house, and of course my first thought turns to what I can make ahead, to take with me. So… Easter. Chocolate. Oh yeah.
A particular fave of his just happens to be peanut butter cups. I’ll never forget his reaction to the first time I made them, for him. Absolute delight and wonder were all over his face as he looked at me, and said, rather incredulously… “you made peanut butter cups…???!!!”
For the brother that MADE me the world’s most perfect rolling pin, surprising me with it as he said…. “will this work for you...?” I dare say, I’d make him anything. Anytime.
Moments like that are exactly what it’s all about for me, when it comes to food, cooking and spending the time in the kitchen(s) that I do. For some it’s, ‘why make it…??’ For me, it’s more like, ‘why not!!’
Mom certainly would’ve approved, I think quite heartily. Where do you think I get the food obsession from…?
Surprise someone you care for, and make these for them. Just because~
Double Stuffed Peanut Butter Cups with Salted Peanuts
I’ve changed the ‘joy’ recipe by doubling the peanut butter, cutting down on the sugar and adding the peanuts. For the peanut & chocolate combo lovers in your life, this will send them to the moon… and back. Makes 24 mini~ FYI, the recipe says you get 36, which I never have. It’s more like 24 – but a very nice 24 they are.
Ingredients for the filling:
1 cup peanut butter
1 TBSP unsalted butter, room temperature
1/8 teaspoon salt
1/3 cup icing sugar
1/3 cup salted whole/chopped salted peanuts, approx. (save 24 whole ones for garnish)
Ingredients for the chocolate coating:
9 ounces semi sweet chocolate, coarsely chopped
9 ounces milk chocolate, coarsely chopped
1 TBSP butter
Line 24 miniature muffin cups with paper liners.
Melt the chocolates & butter in a heatproof bowl over a saucepan of simmering water.
Place the peanut butter, butter & salt in a *microwaveable bowl, and heat in the microwave for about one minute or just until soft, but not melted (check and stir the ingredients every 20 seconds). Sift in the icing sugar, stirring to combine.
*If you don’t have a microwave, simply warm the peanut butter & butter to soft room temp – you can then easily mix the filling, using a wooden spoon.
Drop about a teaspoon of the melted chocolate into each of the paper lined cups, spreading it to cover the bottom. Using two spoons, top with a scant teaspoon of peanut butter mixture, then sprinkle on a few peanuts/pieces. If the filling is getting too close to the top, press the peanuts down lightly, with a fork – you want the top to be smooth and covering the filling when you add the top layer of chocolate.
Top with another teaspoon of melted chocolate, smooth/swirl it before it sets, and lightly press in one whole peanut in the center. Refrigerate until set.
Store in an airtight container in the refrigerator, where they’ll keep for several days – if they last that long!