Hey it’s Joanne from Fifteen Spatulas and in this video I’m going to show you how to make your own peanut butter cups from scratch the first thing you want to do is get a muffin tin and fill it up with some standard sized cupcakes liners now let’s talk about this chocolate. I like to use semisweet just because milk is a little bit too sweet for me. But the semisweet chocolate definitely has a harder texture, so if you’re looking for a softer peanut butter cup, you should probably go with milk chocolate, or maybe even white chocolate. There are two basic ways to melt the chocolate. There’s the lazy dangerous way, and the safer, but more work way. The lazy dangerous way is to microwave the chocolate. Basically you get a heatproof bowl, throw the chocolate in, and you microwave it in 20 second intervals. And the trick is to pull the chocolate before it’s fully melted and let the residual heat in the bowl melt the rest of that chocolate. The danger with microwaving the chocolate is if you overmicrowave it, it’s going to get all clumpy and ruined, and there’s no way to rescue it. The safer, but more work way is to use a double boiler. So you’re going to set a saucepan with an inch of simmering water on the stove, and you put a heatproof bowl in it, and you let the steam gently melt the chocolate. Whichever way you want to do, it’s completely up to you, but I usually go with the lazy way. Once you’ve melted the chocolate, you portion the chocolate in the cupcake wells. and i like to use this cookie scoop, this is the OXO cookie scoop #60. It just makes portioning a lot easier and makes them all even. you’ll notice that when you scoop the chocolate into these cupcakes wells, it’s going to be a big mound, it’s not going to be flat, so what you do is you take your cupcake tin and bang it against the counter a bunch of times. We’re going to pop these into the freezer for 15 minutes, to let those layers harden up, and then we’re going to add the peanut butter. You want to start with a 1/2 cup of peanut butter creamy is traditional but chunky works too we’re going to add two tablespoons of room temperature butter and then we’re going to do 1.75 ounces of confectioner’s sugar if you’re measuring that is a quarter
cup plus two tablespoons. But really you’re just sweetening to taste here. If you’re doing milk chocolate, you might want to cut back on the sugar a little bit. If you’re doing bittersweet chocolate, you might want to add more. We’re just going to whip this all together with a hand mixer. So we’re going to take our peanut butter filling and you’re going to grab the cookie scoop from earlier and you just put a little scoop right on top of that first chocolate layer and we’re going to do what we did earlier, we’re going to bang the muffin tin on the counter a bunch of times. and if you’ve got kids this is the part you want to let them do. For the final layer of chocolate, we’re going to do it the exact same way we did before. I’ve got my cookie scoop, We’re going to take the melted chocolate, dollop it right on top of the peanut butter layer. and then again, bang it against the counter a bunch of times. I’m going to finish getting the chocolate on the peanut butter cups. in the freezer, and then we’ll be ready to eat! After your peanut butter cups are done freezing, all you have to do is peel back the wrapper, and eat it! I will say that these make a really awesome edible gift, with Christmas coming up, you can buy those Christmasy metal tins, and you can get those cute little decorated cupcakes liners You can throw those in there, and you have an awesome Christmas gift. You can get the full recipe on my website Fifteenspatulas.com I put the exact link in the description below the video. I hope you enjoyed learning how to make these, and I’ll see you later!