White Chocolate Peanut Butter Cups Food

WHITE CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Begin by gathering your ingredients.
• Line a mini muffin tin with mini cupcake wrappers.
• Place the peanut butter in a microwave-safe bowl and microwave for 30 seconds. Stir and continue to heat in 30 second intervals until melted completely.
• Sift the powdered sugar into the bowl of peanut butter. Mix the peanut butter and sifted powdered sugar together until thoroughly combined.
• Using a teaspoon, measure out the peanut butter filling into 20 equal portions and roll into 20 balls. Gently press down on the peanut butter balls to flatten them.
• Microwave the white chocolate chips for 30 seconds. Stir and continue to heat in 15 second intervals until the white chocolate is smooth. (Note: Make sure your bowl and spoon are completely dry. Any wetness will cause the chocolate to seize.) Fill each mini cupcake wrapper with 1 teaspoon of melted white chocolate.
• Place the peanut butter ball on top of the chocolate. Top with 2 additional teaspoons of melted white chocolate.
• Immediately sprinkle red, white and blue candy sprinkles on top. Place in the refrigerator for 30 minutes to set.

WHITE CHOCOLATE PEANUT BUTTER

Steps:

• Place the peanuts into a blender.
• Melt the white chocolate in the microwave in 30 second intervals, stirring after each interval, until fully melted. Add to the blender along with the vanilla.
• Blend until smooth and creamy. Serve and enjoy!

WHITE CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
• Place 12 cupcake liners into a muffin tin. Using a medium ice cream or cookie scoop place 1 scoop of the base mixture into each cupcake liner. Press the mixture down to form an even layer at the bottom of each mini cupcake liner.
• Melt the chocolate over a double-boiler. Using your scoop, top each peanut butter filled cupcake liner with 1 scoop of chocolate. Smooth the tops of the Peanut Butter Cups with the back of a spoon.
• Refrigerate for 1 hour or overnight.
• Note: To make this quicker, melt the white chocolate in the microwave. Microwave on 30% power for 2 minutes, remove and stir. Continue microwaving on 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth. Do not overheat or the white chocolate will stiffen.

WHITE CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Make the PEANUT BUTTER FILLING
• Mix together peanut butter, powdered sugar, butter and salt with an electric mixer until smooth. It will be thick enough to form a small ball in your hands. If the mixture is too sticky, add a tablespoon of powdered sugar at a time, beating it with the mixture after each addition. It may take 2 or 3 extra tablespoons to form a small ball in your hand.
• Melt the CHOCOLATE
• Fill a medium saucepan with a couple of inches of water and place on medium heat.
• Add the chopped chocolate to a medium-sized heat proof bowl that will fit comfortably inside the saucepan, but not touching the water.
• Melt the chocolate in the bowl on medium low heat, stirring occasionally until most of the chocolate is melted. Remove from heat and carefully place the bowl of melted chocolate aside, continuing to stir until all the chocolate bits are melted.
• Assemble the PEANUT BUTTER CUPS
• Line a standard size 12 cup muffin tin with disposable mini or regualar muffin tin liners. Spoon slightly less than a tablespoon of the melted white chocolate in the bottom of each.
• Measure a heaping teaspoon of the peanut butter mixture and flatten it gently with your fingers, then place it on top of the white chocolate in each cup.
• Spoon another tablespoon of the melted white chocolate over the top of each cup, making sure to cover the peanut butter layer.
• Gently tap the baking tray flat on a flat surface to release any air bubbles.
• Sprinkle a teaspoon of the chopped peanuts or sprinkles if using on top of each cup to decorate.
• Refrigerate the cups for at least 30 minutes to set the candy, then remove and serve.

CHOCOLATE PEANUT BUTTER TRUFFLE CUPS

Steps:

• Preheat the oven to 350ºF (180ºC). Line a muffin tin with paper liners.
• Sift the flour, cocoa powder and sugar into a large mixing bowl. Add the butter and use a pastry cutter or 2 butter knives to cut in the butter until no large pieces are visible (but the mixture will be coarse and not come together). Divide the mixture between the muffin tins and use a flat-bottomed water glass dipped in flour to press down the base (don't worry if it looks rough, the base will level out when baked). Bake this for 12 minutes and then cool completely on a rack.
• For the truffle layer, place the chocolate, peanut butter and corn syrup in a metal bowl over a pot of gently simmering water, stirring until melted. Measure out just under half of this (it makes about 1 cup/250 mL in total) and pour a little into each muffin cup, swirling the tins to coat the bases. Set aside the rest of the truffle mixture for the topping.
• For the peanut butter filling, place the white chocolate and cream in a small bowl place over a pot of barely simmering water stirring gently until smooth. Set aside.
• Beat the peanut butter and butter by hand until smooth and stir in the melted white chocolate (still warm is OK). Add the icing sugar and salt and stir until smooth. Place this in a piping bag fitted with a plain tip and pipe the filling into each cup (the truffle filling below does not need to be set up). Spread the filling to level it, if needed.
• To top the cups, pour the remaining truffle mixture over each cup (if it has set up, it can be re-melted in a bowl over simmering water) and swirl the tins to ensure the topping covers the peanut butter layer. Sprinkle the top of each cup with a little chopped peanuts and then chill to set. Once set, the cups can be stored at room temperature (see Cook's Note).