- Nathan Myhrvold born (1959)
- 10 Ounces Bittersweet chocolate (chopped)
- 6 Ounces Pistachio Butter
- 2.5 Ounces Confectioners Sugar
- 16 Small candy cup liners
My dad’s absolute favorite candy is Reese's peanut butter cups so growing up it wasn’t uncommon to find a stash nestled in our refrigerator drawer. They quickly become one of my favorites as well. With my recent discovery of pistachio butter I decided, why restrict the peanut butter cup to just peanut butter? Alas, the pistachio buttercup was born.
Fill a medium sized pot with water, put on stove and simmer. Place a bowl with the chopped chocolate on top of the simmering water. The bowl should just be resting above the water and not touching it. Stir the chocolate until it completely melts.
Once the chocolate is completely melted. Spoon a dollop into one of the candy cups to fill the bottom. Using a clean paint brush, brush the chocolate onto the sides so that the entire inside of the candy cup is coated in chocolate. Repeat until all 16 candy cups are well coated. Put in refrigerator and let chill for 5 mins. Remove from refrigerator and repeat the chocolate process. Spoon a small dollop into the bottom of each candy cup and coat the sides creating a second layer of chocolate. Once all of the cups are coated, return to the refrigerator for another 5 minutes.
In the meantime, to make the pistachio filling, take 6 oz. of pistachio butter (recipe for pistachio butter can be found here), and fold in the 2.5 oz of confectioners sugar.
Remove the chocolate cups from the refrigerator and fill with the pistachio filling. Leave enough room on the top of each cup to coat with a final layer of chocolate.
Once all of the cups are filled with the pistachio filling, reheat the remaining chocolate (if necessary) and spoon onto the tops of the cups, filling to the rim of the candy liner. Return to refrigerator for at least 20 minutes in order to set. Enjoy!