Homemade Peanut Butter Cups Recipe

Uploaded by FifteenSpatulas on 06.12.2012

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
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!