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
Ingredients
Filling:
Garnish:
Method
Filling: 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
%RDI
- Iron 7.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 1.0
