We've all been there. A moment of desperation as we realize we're down to our last piece of favorite candy. What's your favorite? Some people have candy they swear by and others that quickly made it to the trade pile...or sometimes straight to the garbage. I'm lookin at you, whatever you were, dressed up in that nameless orange or black wax paper candy wrapper...remember those? However, my favorite candy also came in orange and black packaging, but also had yellow letters. I could eat those Reese's Peanut Butter Cups by the handful; and I'm not talking about those cruel, tiny, mini-guys. Let me know what your favorite candy is, and if you'd like a roughly 7 pound, 11-inch homemade peanut butter cup, you're in luck, because here's the recipe!
Homemade Peanut Butter Cup
I recommend splitting your chocolate with a nice expensive dark chocolate and a more affordable milk chocolate, which makes for a nice blend. Don't forget to spray your tart pan before adding the ingredients! For ease, use a 2-piece 11" tart pan.
2 lbs. (40 oz.) chocolate
2 lbs creamy peanut butter
3 cups, or more, confectioner's sugar
softened butter
vanilla extract
Prepare your tart pan by spraying it with non-stick spray and place on a baking sheet. Melt half of your chocolate, along with a half-teaspoon of vanilla over a double boiler, stirring constantly and adding 2 tbsp of butter towards the end. Once the chocolate is smooth and fully melted, pour into your tart pan and even out the melted chocolate, using an offset spatula to push the chocolate out to the creases in the tart pan ring. Place the tray in your freezer or refrigerator to set.
Meanwhile, in the bowl of a large stand mixer fitted with a paddle, dump in the peanut butter and 1 cup of the sugar. Stir on low to incorporate, using a rubber spatula to clear the paddle of peanut butter after 30 seconds. Repeat with an additional cup of sugar at a time. After 3 cups of sugar have been stirred in, check to see if you want any more sugar in the peanut butter; adding in 1/4 cup at a time. When your desired flavor is achieved, stir until the peanut butter mixture starts forming a ball. Then, remove your cooling chocolate and pour out most of the peanut butter on top. Using your hands, press the peanut butter out, gently, into an even layer, to within 1/2 an inch from the border; adding more peanut butter as necessary.
Melt the remaining chocolate as you did in the first step, including adding vanilla and butter, and pour over the top of the peanut butter, fully enveloping the filling and smooth out level with with top of the tart pan. Place in the refrigerator to set overnight.
Copyright 2020, Brendan McCann, All Rights Reserved.
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