Always popular with both kids and grown-ups, these treats are a step up with their combination of milk and bittersweet chocolates.
- Portion size 20 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
- 2 bars milk chocolate tempered
- 1 bar 70% bittersweet chocolate tempered
- 6 tablespoons smooth peanut butter
- 3 tablespoons icing sugar
- 1/2 teaspoon vanilla
- 1 oz chocolate melted
- 10 dry roasted peanuts halved
MethodFilling: In bowl, stir together peanut butter, icing sugar and vanilla until smooth. Roll by level 1 tsp (5 mL) into balls. Cover and refrigerate on waxed paper–lined baking sheet for 30 minutes.
Meanwhile, in heatproof bowl, combine milk and bittersweet tempered chocolates. Keep between 88 and 90°F (31 and 32°C) over saucepan of hot water. Spoon 1 tsp (5 mL) into each of 20 foil candy cups. Refrigerate on baking sheet just until chocolate is set, about 15 minutes.
Place 1 peanut butter ball in centre of each chocolate cup. Using icing sugar–dusted finger, flatten slightly, making sure peanut butter filling does not touch edge of cup.
Spoon about 2 tsp (10 mL) remaining tempered chocolate over each filling to cover completely; tap baking sheet gently on counter to release any air bubbles. Refrigerate until hardened, about 1 hour.
Garnish: Dab centre of each peanut butter cup top with melted chocolate; attach peanut half, flat side up. Refrigerate until hardened, about 15 minutes.
Nutritional facts Per piece: about
- Sodium 39 mg
- Protein 3 g
- Calories 119.0
- Total fat 8 g
- Potassium 78 mg
- Cholesterol 2 mg
- Saturated fat 4 g
- Total carbohydrate 12 g
- Iron 7.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 1.0