Chocolate Peanut Butter Cups

Chocolate Peanut Butter Cups
Allison Stone

Peanut butter cups are easy to make at home and a fun activity for kids.

Click here to see the How to Make Halloween Candy at Home

10
Servings
1210
Calories Per Serving
Deliver Ingredients

Ingredients

For the filling

  • 2 3/4 Cups granulated sugar, divided
  • 1/2 Cup egg whites
  • 2 Cups smooth peanut butter (not natural)
  • Confectioners' sugar, for dusting

For the coating

  • 8 Cups milk chocolate
  • 1/3 Cup unsalted butter, cubed

Directions

For the filling

Line a sheet tray with parchment paper and sprinkle confectioner’s sugar evenly over the parchment. Set aside.

Place the egg whites in a stand mixer with the whisk attachment. In separate saucepans, mix 1 cup of sugar with a small amount of water, and 1 ¾ cups of sugar with a small amount of water. Place both pans over medium heat and bring to a boil.

When the 1 cup of sugar comes to a boil, begin whipping the egg whites. Using candy thermometers, measure the temperature of both saucepans. When the 1 cup of sugar reaches 240 degrees, pour it into the whipping whites; lower the speed of the white to ensure the hot sugar does not splash out of the bowl. Once all of the sugar mixture is poured in, increase the speed and continue whipping.

When the 1 ¾ cups of sugar reaches 254 degrees, pour it into the whipping egg whites/sugar mixture (again, be sure to lower the speed until all is poured in). Continue to whip for 1 minute, then remove from the stand mixer and stir in the peanut butter by hand just to combine.

Spread the filling onto the prepared pan and let sit at room temperature.

Line a mini-muffin pan with mini cupcake liners. Set aside.

Line a second sheet tray with parchment. Using your hands, form small discs of the filling, about the circumference of the cupcake liners. Place the discs onto the second sheet tray.

For the coating

Melt chocolate with the butter in a bowl over a double boiler until almost fully melted, stirring to heat evenly. Ensure the mixture is smooth and there are no chunks of chocolate left.

Pour some chocolate into each cupcake liner, so each is approximately 1/3 full. Place a disc of filling into each cupcake liner and lightly press down. Pour additional melted chocolate over each peanut butter cup to cover the filling. Refrigerate until firm, approximately 30 minutes. Remove hardened peanut butter cups from muffin tin. Store in the refrigerator until ready to serve.

Nutritional Facts

Total Fat
61g
87%
Sugar
6g
7%
Saturated Fat
27g
100%
Cholesterol
8mg
3%
Carbohydrate, by difference
163g
100%
Protein
21g
46%
Vitamin A, RAE
11µg
2%
Vitamin B-12
1µg
42%
Calcium, Ca
676mg
68%
Choline, total
25mg
6%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Folate, total
85µg
21%
Iron, Fe
5mg
28%
Magnesium, Mg
178mg
56%
Manganese, Mn
2mg
100%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
464mg
66%
Riboflavin
1mg
91%
Selenium, Se
2µg
4%
Sodium, Na
872mg
58%
Water
12g
0%
Zinc, Zn
3mg
38%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.