If you’ve never tasted White Chocolate Peanut Butter Cups, its time to change that. This is a fantastic riff on the old milk chocolate standby. You can make these smaller by using a mini muffin pan, but why would you want to?
I just ate two giant cookies from yesterday’s all-day baking session.
I fear this is a problem since it’s just 7:00 am and there are at least twelve hours until bedtime.
The likelihood of healthier food til then is slim to none, since I’ve set the tone for the day so to speak.
Some of you may be rolling your eyes, thinking this girl has a big fat case of denial! Two cookies won’t ruin the whole day!
But I’ve got homemade White Chocolate Peanut Butter Cups on the kitchen counter too, you see.
Right next to those cookies, waiting patiently for me to bite them.
I mean, I’m not really doing my job if I don’t eat a couple of everything, right?
These precious candies are the unicorn of the peanut butter and chocolate genre.
Maybe you usually skip right over white chocolate, thinking it’s just not as good.
SO not true.
White Chocolate is a dreamy confection—slightly soft in texture with delicate undertones of vanilla.
And the peanut butter filling is creamy and perfectly sweet, but not too much.
This is a sweet indulgence to enjoy slowly and mindfully, savoring each little nibble.
Fair warning— this is a big piece of candy.
Like a jumbo version of the size you buy in the orange package.
My logic is, if they were small you’d probably eat two anyway, so why not save yourself time? 🙂
I had Valrhona, but try Callebaut or even Guittard white chocolate chips.
These will look great on a glass candy dish at your next spring gathering!
Another chocolate recipe to try: Ice Cream Cake with Peanut Butter Ganache
- Use a standard size, 12 cup muffin/cupcake tin, lined with disposable cupcake papers
- Makes about 12 cups
- FOR THE PEANUT BUTTER FILLING
- 1/2 cup creamy peanut butter
- 1/2 cup plus 2-3 tablespoons confectioners (powdered) sugar
- 1 tablespoon room temperature butter
- 1/2 teaspoon salt
- FOR THE WHITE CHOCOLATE
- 1 pound (16 ounces) good quality white chocolate, chopped into chunks
- 3 tablespoons honey roasted peanuts, chopped
- 3 tablespoons chocolate covered sunflower seeds, or sprinkles
- MAKE THE PEANUT BUTTER FILLING
- In a medium sized bowl, add the peanut butter and 1/2 cup of the confectioners sugar, as well as the tablespoon of butter and salt, mix with an electric hand blender or stand mixer with paddle attachment until smooth. The mixture should be thick and smooth enough for you to form a small ball in your hands.
- If it's too sticky, add the additional two to three tablespoons of powdered sugar, adding one tablespoon at a time, beating with the mixer after each addition. Set aside.
- Note: The step of additional powdered sugar is usually needed when your peanut butter is room temperature and runny. This step will totally depend on the texture of your peanut butter. If you can form a small tacky ball without it, go for it!
- MELT THE CHOCOLATE
- Fill a medium saucepan with a couple of inches of water and place on medium heat.
- Add the white chocolate to a medium-sized heat proof bowl that will fit comfortably in the saucepan, but not touching the water.
- Let it melt in the bowl on medium low heat, stirring occasionally to combine, 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
- Using a one tablespoon measuring spoon, put a scant amount (slightly less than a tablespoon) of the melted white chocolate in the bottom of each of the 12 paper-lined cups.
- Measure a heaping teaspoon of the peanut butter mixture and flatten it gently with your fingers, then place it on the layer of white chocolate.
- Repeat for all cups.
- Spoon another tablespoon of the melted white chocolate over the top of each cup, making sure to cover the peanut butter layer.
- You should get about 12 cups from this, but if there is a little left over, improvise to use up the ingredients, like using an extra paper liner on a small plate.
- Gently tap the tray flat on the counter 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 tray for at least 30 minutes to set the candy, then remove and serve.
SOURCE: Studio Delicious
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