Chocolate and peanut butter. I could start a blog just on that. It’s one of those classic combinations that is both decadent and satisfying. These creamy, chocolate-y, better-than-Reeses peanut butter cups are a staple of my annual Holiday gift giving.
Peanut Butter Cups
- 9 oz. semisweet chips
- 1 pound milk chocolate
- 6 tablespoons unsalted butter, room temperature & divided
- 3 cups peanut butter
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 3 cups powdered sugar
Makes about 80 peanut butter cups. Recipe is easily halved.
Combine 4 tablespoons unsalted butter and 3 cups peanut butter in the bowl of a standing mixer with a paddle attachment or with a hand mixer. Beat on medium low speed until combined. Add the salt, vanilla and powdered sugar and continue to mix until the sugar is fully incorporated. The filling will be a little stiff and easily formed into balls.
Melt chocolates and remaining unsalted butter in a double boiler over simmering water.
Keep melted chocolate over hot water near work area. Use a small spoon to coat insides of the paper candy cups with the melted chocolate, making sure to cover the bottom and sides. Transfer cups to a rimmed baking sheet or muffin tins (which will keep the cups from sliding around).
Transfer to freezer until set, about 10 minutes. Remove cold chocolate cups from the freezer. Use your hands to roll the peanut-butter filling into marble-sized balls then press a ball in each cup. Your goal is to fill the cup about 3/4 full. Some of these are a little overfull, but the filling is so yummy, can you blame me?
Spoon melted chocolate into each cup to cover. Return to the freezer or fridge until set, 15 to 25 minutes. Peanut-butter cups may be served right away, or kept tightly sealed in the fridge for up to 2 weeks or the freezer for over a month.