Peanut Butter Cups

By The Canadian Living Test Kitchen

Tested till perfect

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Peanut Butter Cups

This recipe makes 20 pieces servings

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Nutritional Info
Per piece: about -
cal 119119 cal
pro 3 g3g pro
total fat 8 g8g total fat
sat. fat 4 g4g sat. fat
carb 12 g12g carb
fibre 1 g1g fibre
chol 2 mg2mg chol
sodium 39 mg39mg sodium
potassium 78 mg78mg potassium
% RDI: -
calcium 22 calcium
iron 77 iron
vit A 11 vit A
folate 33 folate

Always popular with both kids and grown-ups, these treats are a step up with their combination of milk and bittersweet chocolates. 

Ingredients

  • 2 bars (100 g each) quality milk chocolate , tempered2 bars (100 g each) quality milk chocolate, tempered
  • 1 bar (100 g) quality 70% bittersweet chocolate , tempered1 bar (100 g) quality 70% bittersweet chocolate, tempered
  • Filling:
  • 6 tbsp smooth peanut butter 6 tbsp smooth peanut butter
  • 3 tbsp icing sugar 3 tbsp icing sugar
  • 1/2 tsp vanilla 1/2 tsp vanilla
  • Garnish:
  • 1 oz chocolate , melted1 oz chocolate, melted
  • 10 dry roasted peanuts , halved10 dry roasted peanuts, halved

Preparation

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.

Additional information : Tempering Chocolate: In heatproof bowl over saucepan of hot (not boiling) water, melt chopped chocolate, stirring occasionally, until no large pieces remain and temperature reaches 115°F (46°C).

Remove bowl from saucepan. Place over bowl of cold water; stir until temperature falls to 80°F (27°C).

Return bowl to saucepan of hot water or place on heating pad; stir until temperature just reaches 88°F (31°C); hold between 88 and 90°F (31 and 32°C) while using.

Source : Canadian Livng Holiday Cookbook: Fall 2009

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