Finally- it’s heading into the second week of December. Christmas is like, the Mount Everest for bloggers. Especially food or crafty bloggers. Since before Halloween it’s been a slow build-up to right now. First came all the fall stuff, then the spooky stuff, then the turkey stuff. But now… now shit is getting’ real. All the good foods, cakes, cookies, snacks, decorations & crafty stuff is out right now. It’s officially CHRISTMAS!
What would Christmas be without tons of insanely delicious sweets, candies & cookies? Horrible. I mean, it’s only natural. It wouldn’t seem right to have a Christmas or a holiday season without a little over-indulgence. If not now, then when?!
These little babies right here are a result of late-night holiday cravings. Inspired by my original creations– which were also a late night craving. Thankfully, they’re insanely simple to make and take all of a half hour tops, including the melting.
WHITE & DARK CHOCOLATE PEANUT BUTTER CUPS
- 1 bar of white chocolate (good quality, and NOT the chips!)
- 1/4 cup peanut butter
- 2 tablespoons dark chocolate cocoa powder
- 2 tablespoons confectioner’s sugar
- 1/4 teaspoon milk
- Melt the white chocolate in a Chocolate Pro, double boiler, or microwave.
- Meanwhile, with a hand mixer, mix together peanut butter, confectioner’s sugar, cocoa powder & milk in a medium bowl. Make sure it’s thoroughly combined & smooth. It’ll probably be lumpy, like Play-Doh or clay (not like frosting)- thats okay. Set aside.
- Line mini-muffin pans with mini cupcake liners or spray them well with PAM. Spoon some melted white chocolate into the liners or the muffin tins, smoothing it up a little onto the sides with a small spoon or your (clean) finger to create the bottom of a “cup.” Place the tin in the freezer for 5-10 minutes to fully cool & harden.
- When it’s hardened, take it out and (with clean hands!) roll up a ball of chocolate/peanut butter filling into each cup. It shouldn’t be too big, but it should be a decent amount.
- Once every cup has filling, use the back of a spoon or a finger dipped in water to push the balls of filling down more to make them a bit flatter. Then spoon more melted white chocolate on top of each.
- Once the entire pan has been filled, tap it gently on the counter until the chocolate smooths out. Add sprinkles to the top, if desired. Then put the pan back into the freezer for another 10 minutes or until hard.
- Repeat the process until all the chocolate and all the peanut butter filling is done.
- Remove the candies from the paper before serving/wrapping if desired. Enjoy!
Pop them into jars for an easy homemade holiday gift. Tie on some pretty ribbon & a gift tag & you’re all set. Little candy or treat bags work, too.
You can make them in just about any flavor. Try them with milk chocolate & regular peanut butter filling, too. Or dark chocolate & crunchy peanut butter filling. Melt some peanut butter flavored chips for the outside & maybe use a little jam or jelly as the filling? Instant peanut butter & jelly candies!
You could also use Candy Melts for the coating, if you want to make colored ones (for baby showers, parties, etc).
But a warning: they tend to disappear quickly…