Mini Peanut Butter & Chocolate Cups
Inspired by 'The Sweet Book of Candy Making' by Elizabeth LaBau, this is a recipe for making your own Reese's PB cups wannabes. She fills them with peanut butter, but she also recommends filling them with nutella, whipped cream, mousse, or even ganache . They can be gluten-free, dairy-free and delicious.
Servings: 45
Equipment
- Small foil candy cups
Ingredients
- 12 oz. chocolate melted and tempered
- 1 cup peanut butter
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1/4 cup cookie crumbs
Instructions
- Lay out the candy cups. Spoon a teaspoon on chocolate into each cup and using a food-safe brush, and brush the chocolate up the sides of the cup so that it is completely covered. Work with about 4-8 candy cups at a time. There will be chocolate left over for the tops of the cups. Allow chocolate to firm up in the fridge
- While chocolate is firming, whiz the remaining ingredients together in a mini food processor. Spoon the peanut butter mixture into a piping bag or a ziploc bag with the tip cut off. Remove the chocolate shells from the fridge and pipe in the peanut butter mixture. If you are not comfortable using a piping bag, you can spoon a small drop of the filling into the shell using two spoons. Just remember to leave room for the chocolate to cover and seal in the mixture.
- Spoon a bit of extra chocolate on top of the cups. You may need to reheat the chocolate so that it pours freely. I tipped the cups from side to side so the chocolate will flow and create a smooth top. Don't worry if the chocolate spills over the sides, because when it all firms up you can remove the paper/foil candy cups for a clean look. Let the chocolate set completely for 30 minutes. These can be stored at room temperature for up to a month. In the summer, I would recommend storing them in the fridge.
