Peanut Butter Cups
Peanut Butter Cups are a delightful combo of creamy peanut butter and rich chocolate in a fun, bite-sized treat. Perfect for when you're craving something sweet and savoury at the same...
Peanut Butter Cups are a delightful combo of creamy peanut butter and rich chocolate in a fun, bite-sized treat. Perfect for when you're craving something sweet and savoury at the same time. They're little circles of happiness that are sure to bring a smile to your day
Makes: 40 mini peanut butter cups
Ingredients
2 x 150g bags New Farm Confectionery Peanut Brittle
350g Milk or Dark Callebaut Chocolate (tempered)
10g Sea Salt (optional)
Equipment Needed:
Food Processor
Mini Cupcake Cases
2 Piping Bags
Method
- Lay out the 40 mini patty cases on a tray.
- You are now going to make a peanut butter mix. Break the peanut brittle into small pieces around 1-2cm pieces and add to the food processor. Blitz this until it reaches a thick paste. (see notes)
- Temper your chocolate in a bowl while you wait for the brittle to break up. (See ‘How to temper’ blog post)
- Once the brittle has reached a thick consistency, transfer it into a piping bag and cut the tip off. (5-7mm wide)
- Put your tempered chocolate in a separate piping bag and cut off the tip. (about 3-4mm wide)
- You are now going to pipe the base of your Peanut Butter Cup. Pipe about 3mm of chocolate into half of your cupcake cases. Make sure it is just half as they will set too fast otherwise.
- Tap the tray to settle the chocolate and then pipe in a 5 cent piece size blob of the brittle paste into the center of the cupcake case.
- You can then do the other half of your cupcake cases.
- You now can pipe a layer of chocolate over the top, being cautious not to overfill the cupcake case.
- To finish them off, sprinkle a little sea salt onto the chocolate while it sets.
Tips
- Temper your chocolate in a bowl while you wait for your brittle to break up.
- You may need to flatten out any points of the brittle paste that pokes up, you can do this by using an oiled finger and gently pressing the top of the brittle butter in the cupcake case.
Notes
This recipe requires a high-quality food processor and will need to be running for quite some time. (Approximately 15-20 minutes)