>> Wednesday, January 16, 2013
I thought about holding off on posting this recipe. You know, Valentine's Day is nearing, but we've still got several weeks to go. But then I figured you might want to practice your technique with these peanut butter cups.
Make several batches.
To try for yourself . . .
Before giving to others.
(Cute candy wrappers = optional, but highly recommended.)
GRAHAM PEANUT BUTTER
Of course, you can use store-bought, but homemade is best + far tastier.
What you'll need . . .
- 2 cups dry roasted peanuts
- 1 tablespoon virgin coconut oil
- 3 tablespoons organic powdered sugar
- 1 teaspoon salt
- 3 graham cracker rectangles (or more, it's up to you)
Method . . .
- Put peanuts in a food processor (I use this one for all my peanut butter-making) and blend until they turn into peanut butter. It takes a few minutes. Using dry-roasted peanuts is the key.
- Then add in the coconut oil, powdered sugar, and salt. Combine for another minute. Then add in the graham crackers a square at a time.
- Process until completely blended. Alternatively, though, you can opt for a crunchier peanut butter. Just remember you're going to need to cover with chocolate, so you don't want it too chunky.
- For more information on making homemade peanut butter, see this post + this post.
The CHOCOLATE COATING is just a bag of semi-sweet chocolate chips melted on the stove-top with a tablespoon of coconut oil. Be careful to melt chocolate with only low heat, stirring continually with a rubber spatula so it doesn't burn.
PEANUT BUTTER CUPS
Putting it all together . . .
- Line a mini muffin tin with candy wrappers. You can find them in most grocery store in the bulk candy aisle. If you like the wrappers I used specifically, you can find them on Amazon.
- I put my chocolate in a large plastic zip-lock bag. I put my peanut butter in another zip-lock bag. I did this instead of spooning the chocolate, which I've done in the past, and I think it made the process a lot faster + easier.
- Start with a layer of chocolate. Cut a very small hole in the corner of the plastic bag -- just big enough to let the chocolate flow out slowly.
- Just a dollop in each wrapper will do. Pipe one into each candy wrapper. When you've finished, tap the pan to let the chocolate settle flat in the cup.
- Do the same this time with the peanut butter. I found I put a thicker layer on peanut butter into the cup. You just need to leave enough room for a layer of chocolate on top.
- I also tried my best to get the PB in the center so the chocolate would wrap around. Tap down the pan again when you're done to let the peanut butter settle.
- Then do your last layer of chocolate. Honestly, I made my top layer too thick. Think of a store-bought peanut butter cup -- that top layer is thin. So, test it out, try to go light on it.
- Tap down again and then cover with plastic wrap and place tin in the freezer for around 20 minutes.
- Peanut butter cups are done when they are set. I keep mine refrigerated after that initial hardening.
- You will likely have ingredients left over, but not too terribly much.
I wasn't just being cute when I said you should make several batches. The peanut butter cups will go fast because they are so good BUT it may take several tries before you get them just how you like them.
I didn't mention in my yearly goals that I'm trying my best to avoid mass produced chocolates/candy in 2013. OK. Reese's peanut butter cups, specifically. I could eat a whole bag in 2 seconds. So, I guess I found a loophole. But really, with all the time + effort required to make these, my consumption of candy will definitely be less.
These candies are i.n.c.r.e.d.i.b.l.e. and would make a great Valentine's gift for your sweetheart. Especially if he/she likes chocolate + peanut butter. My favorite.
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