Friday, January 16, 2009

Chocolate-Peanut Butter Cups

Prep Time: 30 min
Level: Easy
Yield: 48 servings


For the base
2 ounces (50 grams) soft dark brown sugar
7 ounces (200 grams) icing sugar
2 ounces (50 grams) butter, softened
7 ounces (200 grams) smooth peanut butter

For the topping:

7 ounces (200 grams) milk chocolate
3 1/2 ounces (100 grams) dark chocolate
Gold buttons and edible gold stars to decorate, or other decorations
of your choice


For the base:

Place all the ingredients for the base in the bowl of a food
processor. Blend the mixture until the mixture takes on a sandy

Place 48 gold petit four cases in sets of miniature tart tins or
mini-muffin tins (each indent about 1 3/4-inches in diameter). Use 1
teaspoon of the base mixture to fill the bases of the petit four
cases. Press the sandy mixture down into the cases as best you can to
form a layer at the bottom of each paper case.

Place the milk chocolate and dark chocolate together into a heatproof
bowl. Suspend the bowl over a pan of simmering water (the water should
not touch the bottom of the bowl). Melt the chocolate gently while
stirring. Spoon teaspoonfuls of the melted chocolate onto the top of
each of the sandy bases of the petit four cases.

Decorate the tops of the chocolate covered peanut butter cups with
either a gold button or gold star in the middle of each and transfer
them to the fridge. Let them set in the fridge, for about 30 minutes.

To serve, arrange the chocolate peanut butter cups in their cases on a
clean plate.

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