For decades, peanut butter lovers of all kind have been split between two loves, PB&J sandwiches and peanut butter cups. I too have been faced with the vexing question, do I indulge in a classic PB&J? Or, do I sneak in a cheat day treat of a peanut butter cup? What if I told you don’t have to choose?
That, ladies and gentlemen, is what I bring to you today. A treat, no, a godsend to sweet addicts across the world. This recipe is easy enough for the culinarily-challenged, yet impressive enough for the ultimate baker. Perfect as a gift, a party snack, or a treat all for yourself, these PB&J peanut butter cups are to die for. Be forewarned, these are highly addictive.
PB&J Peanut Butter Cups
Ingredients
Instructions
Start by making the peanut butter filling. Blend the peanut butter and butter with a hand mixer until relatively light and fluffy.
Once incorporated, add the powdered sugar and blend until it comes together. At some point, you may need to switch to a wooden spoon, as the mixture will be too dense for a hand mixer. If it seems a little on the dry side, don’t worry, that’s what we’re looking for. Just keep blending until you get a homogeneous, stiff cookie dough-like texture.
After the mixture has come together, roll into teaspoon-sized balls and set on a plate or in a container. In regards to size, there is no real method, just roll the balls as thick or as thin as you’d like your peanut butter layer. Once done, pop them in the fridge to cool.
While the peanut butter centers chill, melt the chocolate. I recommend using the double boiler or the microwave. While the chocolate is melting, fill a tray or baking sheet with cupcake liners.
Working quickly, place a bit of chocolate in the bottom of each cupcake liner. Then, slightly flatten the cooled peanut butter ball and place in the center of the chocolate. Make sure it does not reach the edge of the liner, leaving some room for the top layer of chocolate to seal in the centers.
Place a small amount of jam or jelly on top of the peanut butter, again minding the edges, and then cover with more chocolate.
After all of the cups have been assembled, place in the freezer or fridge to chill until the cups are set. Enjoy with a glass of milk and store in the fridge or freezer.
After smearing melted chocolate on nearly every surface of my kitchen, I can say this recipe is SO worth it. They lasted about three days, not because they went bad, but because no one could keep their hands off them. As I said before, highly addictive.
#SpoonTip: This recipe doesn’t specify how large the cupcake liners have to be… Think mega peanut butter cups or tart-shell sized peanut butter cups. The possibilities are endless.
The true beauty of this recipe is found in its ingenuitive simplicity. The fruity jelly complements the rich truffle-like center and adds a delicate note to tie the whole thing together. Simply put, it’s perfection. A must add to every sweet-tooth’s arsenal.