I grew up with Reese's Peanut Butter Cups. Since I've become a bit of a purist about ingredients, I've backed away from store-bought chocolate. I read labels as if I'm a detective looking for "banned" ingredients.
You really don't need much to make this recipe, just some chocolate, salt, and peanut butter, and any nut or seed butter works. And I'll add that this is not an attempt to recreate the original, as Claire Saffitz did. It's my rendition using ingredients that are the least processed that I lean on when I want a treat that's as close to natural as possible.
I use a silicon mold but any candy or chocolate mold will work. For the chocolate, any chocolate bar will work or make your own. I also prefer a creamy unsalted peanut butter, but go with whatever you're feeling. I highly recommend topping each cup with a finishing salt.
Peanut Butter Cups
Ingredients
- 4 ounces chocolate homemade chocolate, sweetened dark chocolate or other chocolate
- ¼ cup peanut butter creamy unsalted
- ⅛ teaspoon salt
- 1 tablespoon finishing salt optional and so good!
Instructions
- Melt the chocolate in a bain-marie ( also known as a double boiler or water bath; see recipe notes).
- Place about 1 teaspoon of melted chocolate in each shell.
- Place in the freezer for a few minutes.
- In a small bowl, blend the peanut butter and salt.
- Take the chocolate out of the freezer and add ¾ teaspoon of peanut butter to each cup.
- Pour about 1 teaspoon of melted chocolate over the peanut butter to cover it.
- Sprinkle a bit of finishing salt on top of each cup and place them back in the freezer.
- Freeze for a few hours. Store sealed in the freezer or the refrigerator for a few moths.
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