* That's probably me in 50 years After my oven gave up on me in the middle of baking a Sacher Torte, I decided to stop cursing after only a minute & instead make the easiest snack EVER- no need for scales, patience, skills or an oven; all you need is a sweet tooth and a fridge! Reese's Peanut Butter Cups are one of my favourite treats and once I found out it's faster & cheaper to make them from scratch than a trip to the supermarket, I always make sure I have the ingredients at home- so I can make them whenever I feel like it :)
This will make ±12 small (or 6 large) Peanut Butter Cups within 30 minutes:
- 6 tablespoons of peanut butter; I prefer smooth but chunky will do just fine, whatever floats your boat!
- A few teaspoons of confectioners sugar (don't even bother sifting), it all depends on how sweet you like your candy.
- A few drops of vanilla extract- be careful, too much will overpower the peanut butter flavour!
- 1 chocolate bar: I used 75 grams of dark chocolate, normally I prefer milk chocolate but as long as it melts it will do.
- Some sea salt and if you like to spice things up like I do, add some chill flakes!
This will make ±12 small (or 6 large) Peanut Butter Cups within 30 minutes:
- 6 tablespoons of peanut butter; I prefer smooth but chunky will do just fine, whatever floats your boat!
- A few teaspoons of confectioners sugar (don't even bother sifting), it all depends on how sweet you like your candy.
- A few drops of vanilla extract- be careful, too much will overpower the peanut butter flavour!
- 1 chocolate bar: I used 75 grams of dark chocolate, normally I prefer milk chocolate but as long as it melts it will do.
- Some sea salt and if you like to spice things up like I do, add some chill flakes!
1. Mix the peanut butter with confectioners sugar and vanilla extract. It will be a very sticky and messy affair, just get over it and don't lick your fingers (because you'll want to) just yet! Roll the mixture into tiny scrumptious peanut butter balls and put them in the fridge to cool and become slightly less sticky until the chocolate is ready.
2. Microwave the chocolate until there are no lumps left and let it cool before adding the peanut butter balls.
3. Scoop some of the chocolate into the paper muffin cups, it should be a thin layer and will become the bottom part of the cups. Add a peanut butter ball, squeeze/push/flatten it gently until it resembles a tiny peanut butter disc and scoop a second chocolate layer on top of it; make sure to cover the edges!
4. Refrigerate for at least 15 minutes, sprinkle some sea salt & chilli flakes on top of the cups if you feel like it and ENJOY!
2. Microwave the chocolate until there are no lumps left and let it cool before adding the peanut butter balls.
3. Scoop some of the chocolate into the paper muffin cups, it should be a thin layer and will become the bottom part of the cups. Add a peanut butter ball, squeeze/push/flatten it gently until it resembles a tiny peanut butter disc and scoop a second chocolate layer on top of it; make sure to cover the edges!
4. Refrigerate for at least 15 minutes, sprinkle some sea salt & chilli flakes on top of the cups if you feel like it and ENJOY!
If you're feeling adventurous use your imagination: add whatever you like as a topping- like salt pretzel pieces. Wow.
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