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My husband is a very proud Belgian. Belgian fries are the best. Belgian beer can’t be beat. Belgian chocolates have no equal.
In the many years that we have been together, he has developed a weakness for a very American treat. He loves Reese’s Peanut Butter Cups more than just about anything.
Unfortunately, this happens to be one of the American goodies which is simply not available to your typical European. My family sends him PB cups for Christmas and his birthday, my friends on American Military bases know that the warmth of their welcome at our place depends on how many packages of PB cups they bring to pay for their stay.
Our supply is very limited and to be honest, what good is a husband if you can’t spoil them a bit and prove just how invaluable you are?
So I’ve done some research. I’ve looked at many copy cat PB cup recipes and I have finally figured out how to make them my own by cutting out the unnecessary ingredients until I was down to the three essentials!
Here is my recipe if you want to try your own hands at it.
Homemade Peanut Butter Cups
For the chocolate part:
200 g of Chocolate (I buy milk chocolate in large bars at Lidl)
1 tbsp of Peanut Butter (with the highest percentage of peanuts that you can find)
For the filling:
1 cup of Peanut Butter
1 cup of sifted Powdered Sugar (the sifting is important or you’ll get lumps later!)
Either a pair of double boilers or if you’ve got one, a crock pot for melting the ingredients
As many silicone mini-muffin cups as you can get your hands on
A flexible spatula
Melt your ingredients. I prefer the crock pot method. Break the chocolate into little pieces and fill a clean glass jar. Stick your jar of chocolate and the open jar of peanut butter into the crock pot. Fill with water up to the rim of the shortest jar and set it on high until everything is melted.
Mix a tablespoon of the peanut butter into the melted chocolate
Use a teaspoon to coat the bottom and sides of the mini-muffin cups with the chocolate mixture leaving the rest in the crock pot to stay at a nice temperature for later
Refrigerate the muffin cups until the chocolate has set
While waiting for the chocolate to set, mix the melted peanut butter and the powdered sugar together. Put the mixture in a container which can go back into the crock pot to stay workable
When the chocolate shells are set, fill them with the melted peanut butter mixture using a teaspoon and stick back into the fridge for a bit longer
When the peanut butter has set, use your teaspoon to cover the cups with a last layer of chocolate and pop them back into the fridge
Once the cups are completely set, you can remove the silicone molds to wash and reuse
How many you make depends on the size of your cups as well as how full you fill them. I usually end up with about two dozen before I run out of one or the other ingredient.
You may want to keep the cups in the fridge if the weather is warm as they have a tendency to go a bit soft otherwise. You can easily keep a jar of chocolate and another of peanut butter mixture in the fridge ready to remelt to refill your stash as necessary!