Deluxe Peanut Butter Cups Food

HOMEMADE PEANUT BUTTER CUPS

Steps:

• Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.

HOMEMADE PEANUT BUTTER CUPS

Steps:

• Melt the chocolate in the top of a double boiler. Keep the chocolate warm over low heat until you are ready to start assembling the peanut butter cups.
• Combine the peanut butter, confectioners' sugar, saltines, butter and salt in a bowl and blend with an electric mixer until well combined
• Prepare a muffin pan with 18 paper muffin liners. Add 1 teaspoon melted chocolate to the bottom of a muffin liner. Using the teaspoon, spread the chocolate in a thin, even layer on the bottom and a third of the way up the side. Repeat with the remaining liners. Place the muffin pan in the freezer until the chocolate is set and hardened, about 5 minutes.
• Spread 2 heaping teaspoons of the peanut butter filling in the bottom of a chocolate-coated muffin liner (it should come to below the chocolate line). Top the peanut butter filling with 2 more teaspoons of melted chocolate, spreading it over the top so no filling is visible. Repeat with the remaining liners. Freeze for 10 minutes.
• Serve chilled or at room temperature.

PEANUT BUTTER CUPS

Steps:

• To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
• Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
• Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
• Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.

DELUXE PEANUT BUTTER CUPS

Steps:

• Mix first 4 ingredients in medium bowl. Stir in chunky peanut butter. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
• Place 36 foil mini muffin cups (measuring 2 inches in diameter at widest point) on 2 cookie sheets. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Drop 1 teaspoon chocolate into each mini muffin cup. Rotating each cup, spread chocolate 3/4 inch up insides of cups with small palette knife. Refrigerate until chocolate is set, about 20 minutes.
• Drop 1 rounded teaspoon peanut butter mixture into each cup. Flatten slightly with back of spoon. Remelt chocolate in top of double boiler over simmering water. Spoon enough chocolate (about 1 teaspoon) into each cup to cover filling completely. Sprinkle each peanut butter cup with several peanut halves. Dip fork into remaining melted chocolate. Carefully wave from side to side over peanuts to create decorative pattern. Refrigerate until chocolate is set, about 20 minutes.
• Divide peanut butter cups among airtight tins. (Can be prepared up to 4 days ahead and refrigerate.)

PEANUT BUTTER COOKIE CUPS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Tip the butter, sugars and vanilla into a bowl and beat with an electric whisk until pale and fluffy. Beat in the egg. Add the flour, bicarb and a pinch of salt, and mix everything together with a spatula.
• Break off golf-ball-sized lumps of dough (about 65g each) and press into the holes of a 12-hole muffin tin, ensuring it comes up the sides - if you're using a deep muffin tin, the dough should come about halfway up the side of each hole. Bake for 15 mins until golden. The dough will sink as it bakes, so leave until cool enough to handle, then press it up the sides of the holes again. Leave to cool completely.
• Break the chocolate into a heatproof bowl and melt until smooth in the microwave in 20-second bursts, or set over a pan of barely simmering water ensuring the bowl doesn't touch the water. Remove the cookie cups from the tin (you may need a cutlery knife to help you do this). Spoon 1 tsp nut butter into the centre of each, then cover with the melted chocolate. Leave to cool until the chocolate sets, about 1 hr. Will keep in an airtight container for up to five days.