Last year I worked at my dad’s company. On top of my real job I have now (our online business), I also worked as the purchaser for my dad’s sporting goods company. I would buy all of the products he would sell. I also did other small things, but that was main job. I was planning on working with my dad for a long time. But then Steve got drafted and the opportunity arose for me to go on the road with him. As a wife I am meant to support my husband and always be by his side, so I had to quit the job with my dad and leave on the road with Steve. This was a hard decision but definitely the right one.
While working at my dads company I was the girl that brought all the treats to the employees. I would make cupcakes for the employees birthdays, and bring treats for holidays and other occasions. I loved doing this because I could share my love for baking, and they could enjoy my tasty treats.
One holiday I brought them these homemade peanut butter cups. I made dozens of them and then put them in little baggies and tied the bag with a cute bow. They loved them! At least that’s what they told me :).
When I first saw this recipe in the Rachel Ray Magazine I thought they would be easy and quick. I wasn’t quite right. There were a few steps and lots of waiting time in between. The steps were easy, but they weren’t too quick.
What you do is melt the chocolate and swirl a small amount on the bottom of each mini-cupcake liner.
Then you place in the refrigerator to chill. Wait.
Place a small dollop of peanut butter filling in the middle of each liner, on top of the chocolate. Place in the refrigerator to chill. Wait.
Spoon a small amount of chocolate on top and even out. Place in the refrigerator to chill one last time. Wait.
Finally they are ready to enjoy!
I recommend that if you aren’t going to enjoy them right away, to keep them in the refrigerator. That way they don’t get too hot or have a chance to melt or deform. You can keep them out at room temperature (as long as they are in an airtight container), just don’t keep them out for too long in a hot environment. I drove with mine in the car for 5 hours and they were fine. But I did have them in a ziploc bag covered in foil. Just be careful whatever you do :).
Also be sure to enjoy them after they have been out a room temperature for about 10 minutes. If you eat them right out of the refrigerator then they will be pretty hard. Still tasty, just not the same softer texture as a real peanut butter cups.
These homemade peanut butter cups make great gifts! Or treats to give away. Like I mentioned above, I made them for the office last year. I also made them for the baseball team most recently. Man they did enjoy them! Steve said they couldn’t get enough and they raved about how delicious they were.
I love the flavor of these homemade peanut butter cups. The chocolate and peanut butter flavors are perfectly pronounced, one not overwhelming the other. And they just tater better than the store-bought kinds because they are homemade. You can taste the natural ingredients. And most importantly you can taste the love out into making them :).
One twist I like doing with these is using white chocolate as well. Sometimes I put white chocolate on the bottom of the peanut butter layer and then chocolate on top. And sometimes I just put all white chocolate on top and bottom. People are excited to see the white chocolate and love the variation. And if your a white chocolate lover, and not a huge lover of chocolate, you will love this variation :).
Homemade Peanut Butter Cups
For Printable Recipe, Click here!
Makes: About 36 Mini-Cups
24 ounces Milk Chocolate, chopped (8 ounces being White Chocolate if you want to make 12 of them with White Chocolate bottoms)
1 ½ cups Peanut Butter
1 cup Agave Nectar (or Honey, Whichever you have on hand)
8 tbsp. Unsalted Butter, at Room Temperature
2 tsp. Pure Vanilla Extract
36 mini-cupcake liners
Place the mini-cupcake liners on a baking sheet. Set aside until needed.
In a double broiler, or in the microwave, melt the chocolate. Using a normal small kitchen spoon, spoon about 2 teaspoons into the bottom of a cupcake liner. Pick up the liner and swirl it so the chocolate goes half way up the sides of the liner. Repeat with the rest of the cupcake liners.
Place the chocolate cups in the refrigerator until firm, about 30 minutes.
While the chocolate is chilling, make the peanut butter filling. In the bowl of a stand mixer, combine the peanut butter and agave nectar and beat until they are fully incorporated into each other. Add the butter and vanilla and continue to beat until light and fluffy.
Once firm, remove the chocolate cups from the refrigerator and place a dollop of the peanut butter filling in the center of each cup. Fill the liners about ¾ of the way. Place the cups back in the refrigerator to firm up for about 15 minutes.
Remove the cups from the refrigerator and spoon about 1 teaspoon of chocolate on top of the peanut butter filling. Pick up the cup and gently swirl it so the chocolate goes to the edges. Repeat with the remaining cups.
Place the peanut butter and chocolate cups back in the refrigerator and allow to completely set and firm, about 1 hour.
Before serving, remove the cups from refrigerator and let sit at room temperature for about 15 minutes – this will allow the cups to be softer and easier to eat. Serve and Enjoy :)!
These can be stored in an airtight container in the refrigerator for about 1-2 weeks.
Recipe from Rachael Ray Magazine.