One treat found in just about any candy shop in America is the Hershey’s Reeses Peanut Butter Cups. America are huge fans of peanut butter cups.
They are amazing. I find making them at home is so much nicer and also better for you because they are not going to have the added crap of preservatives or other stuff.
The secret to a good peanut butter cup isn’t the chocolate. What really makes them great is finding the right peanut butter center. We couldn’t use just peanut butter because that would leave the wrong texture, and would probably effect the shape of the cups.The trick is to mix the peanut butter, the butter and icing sugar, or as the other name confectioners sugar.
Gluten Free Homemade Peanut Butter Cups
These are amazing. I find making them at home is so much nicer and also better for you because they are not going to have the added crap of preservatives or other stuff.
Author: Laura Blaine
Serves: Approx 10
- 16 oz semisweet chocolate, chopped
- ½ cup Creamy Peanut Butter
- 2tbsp butter, softened
- ¼ cup+2 tbsp confectioner's sugar
- Line a muffin tin with paper liners.
- Melt half the chocolate.
- Distribute the melted chocolate into the 12 muffin tins, only barely filling the bottom of each cup.
- If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out.
- Place the pan in the freezer for 15 minutes.
- In the meantime, whip the peanut butter, butter, and icing sugar together until all is combined.
- Dollop small tablespoons of the peanut butter mixture into each cup, Spread it out till its barely touching the sides of the paper case Place in the freezer for 15 minutes.
- Melt the last of chocolate, and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. Place the peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.
- Just peel the wrapper off, and enjoy!