Peanut Butter Cups

Believe it or not, it wasn’t until I was nearly 20 years old before deciding to give peanut butter a taste test. It all started with a Reese’s Cup.

Everyone always raved about how good these cups were, but I just couldn’t get myself to eat them. Buttery, spreadable peanuts were not my kind of a snack. If I was going to spread anything on a piece of bread, it was going to be Nutella or Eurokrem (hazelnuts and milk spread), not peanuts.

Until that one day at Speedway.

I was waiting to pay for the gas I had just pumped, and these candy bars were all just staring at me…errr I was staring at them. I eliminated every candy bar that had peanuts in it. I then changed my mind. I wanted to be daring! I put all the peanut candy bars back in play and I got rid of the favorites. After some deliberation, I made a choice – Reese’s and I were going to get to know each other, and like it.

Like it? I loved it! I ate up both cups while driving, and then I pulled over at another gas station to buy some more!

Soon enough I learned that I could make my own at home, but would they taste the same?

After several trials and errors, in my opinion, Miss Martha’s recipe is pretty darn close to it, if not better. This recipe contains white chocolate, as well as semi-sweet chocolate, and of course, peanut butter:

Chocolate Peanut Butter Cups

(recipe courtesy of Martha Stewart)

You will need:

4 ounces white chocolate, chopped

1/2 cup smooth peanut butter ( my favorite to use is Natural Peanut Butter by Smucker’s)

12 ounces semisweet or bittersweet chocolate, chopped (I like to use dark chocolate)

2 tablespoons unsalted roasted peanuts, chopped

Directions:

Line two 12-cup mini muffin pans with paper liners; set aside.

In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through.

Set aside to cool slightly.

Meanwhile, place semisweet chocolate in another microwave-safe bowl.

Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.

Dividing evenly, use a spoon to layer semisweet chocolate and peanut butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts.

Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes.

Bring to room temperature before serving.

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