For me, this time of year means doing a lot of homemade candy and cookies . I share the recipe for traditional family caramel in this position, and explained the story behind my parents sending boxes of candy to my grandfather during the war. I do not have anyone in particular to send them, but I think I may have started a tradition of my own! Let me assure you, that the fact of peanut butter cups is really much easier than it sounds. This whole project came together in about an hour and the end result is super satisfying. I mean when you remove your home peanut butter cup envelope you just might be filled with all kinds of pride and kitchen are all happy with yourself. (At least I was!)
Like many things, you can completely adapt to your liking. I used half the milk chocolate and the dark half, but the proportions are yours. In addition, the fittings can be the result of your creativity. Peanut butter and caramel entered the mine, but nuts, marshmallows and pretzel pieces could all be added in the middle of them. Because I'm obsessed with it, I threw flaky sea salt on some of mine, but of course that is too much to you. vacation time candy !!
The manufacturing process of homemade peanut butter cups is much easier than you may think! Coarsely chop chocolate Name.
Place the chopped chocolate in a heatproof bowl set over a pan of simmering water. (Make sure the bowl does not touch water.)
Stir until melted and smooth consistency.
Pour melted chocolate teaspoon in each folder and use the back of the spoon to coat the inside of the chocolate filling. Repeat several times to make sure there is a thick layer of chocolate.
Cool the whole pan for 10-15 minutes until the chocolate hardens.
Fill each liner with a teaspoon of peanut butter filling. Press slightly to flatten.
Top with a dollop of caramel.- add a pinch of salt if desired.
Top with remaining melted chocolate and sprinkle with more sea salt, if desired. Make sure the chocolate is going to the edges. Refrigerate for 10-15 minutes until the chocolate hardens again. Store in refrigerator until ready to serve!
- 16 oz chopped chocolate (I used the half-dark and half milk, you can use any combination.)
- ¾ cup creamy peanut butter
- powdered sugar cup of
- 1 teaspoon ¼. vanilla
- 1 cup of thick caramel sauce (like dulce de leche.)
- flaky sea salt (optional)
- Fill each liner with tablespoon butter filling coffee peanut. Press slightly to flatten.
- Top with a dollop of caramel.- add a pinch of salt if desired.
- Top with remaining melted chocolate and sprinkle with more sea salt so desire
- Prepare a mini muffin tin with small cupcake liners. For the filling, peanut butter, combine the peanut butter, powdered sugar and vanilla until smooth and combined. Put aside Chop the chocolate coarsely.
- Place the chopped chocolate in a heatproof bowl set over a pan of simmering water. (Make sure the bowl does not touch water.)
- Stir until melted and smooth consistency.
- Spoon melted chocolate a teaspoon in each folder and use the back of the spoon to coat the inside of the chocolate topping. Repeat several times to make sure there is a thick layer of chocolate.
- Cool the whole pan for 10-15 minutes until the chocolate hardens.
- Fill each liner with a teaspoon of peanut butter filling. Press slightly to flatten.
- Top with a dollop of caramel.- add a pinch of salt if desired.
- Top with remaining melted chocolate and sprinkle with more sea salt, if desired. Make sure the chocolate is going to the edges. Refrigerate for 10-15 minutes until the chocolate hardens again. Store in refrigerator until ready to serve!