Peanut Butter Cups

If you like Reese's peanut butter cups or even if you just love peanut butter and chocolate, you have to make these.  Trust me.  They are incredible.  I saw this recipe in the October 2010 issue of Every Day with Rachael Ray and could not wait to make them.  I've tried a couple of versions of homemade peanut butter cups in the past and while they were good, they didn't wow me.  These wowed me.  They are that good.

While not hard to make, they do take a bit of time so plan accordingly.  After making the chocolate base they need to be refrigerated.  Then again after adding the peanut butter filling.  And then a third time once you add the chocolate on top.  I found them fun to make though and I think kids would enjoy helping out.

One change I made from the recipe was the kind of peanut butter.  The recipe calls for natural peanut butter.  I've really tried, but I just don't like natural peanut butter so I used Jif.  I still used the 1/2 cup of honey called for in the recipe and did not find the filling too sweet, even though Jif already has sugar in it.  And please don't leave out the honey.  There is just a very slight honey flavour and it's part of what makes these so darn good!

These are fantastic, far far better than Reese's, which I'm not terribly fond of even though I love chocolate and peanut butter.  I really don't like the peanut butter filling in Reese's all that much.  The filling in these peanut butter cups is wonderfully creamy and delicious.

I kept these refrigerated and we enjoyed them more cold than at room temperature, but that's just us.

This recipe is a keeper and perfect for the holidays. I hope you enjoy them as much as we all did!

Peanut Butter Cups
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8 ounces milk chocolate, chopped*
4 T unsalted butter, at room temperature
3/4 cup natural peanut butter**
1/2 cup honey

*I ended up using about a bag and a half of milk chocolate chips.

**I don't like natural peanut butter and used Jif.  They came out excellent.

Place twelve 2 1/2-inch baking liners on a baking sheet.  In a double boiler, melt the chocolate.  Reserve the pot of hot water to keep the chocolate liquid, as necessary.

Place about 2 teaspoons of the melted chocolate in a baking cup, swirling to coat about halfway up the side of the cup.  Repeat with the remaining cups.  Refrigerate until set.

Using an electric mixer, beat the butter until fluffy, about 2 minutes.  Beat in the peanut butter and honey. Transfer the mixture to a resealable plastic bag and snip off one corner.

Fill the chocolate cups about three-quarters full with the peanut butter mixture, smoothing the surface. Refrigerate for 15 minutes.

Top each peanut butter cup with melted chocolate to enclose, smoothing the surface.  Refrigerate until hardened.  To serve, remove the candies from the baking liner

Makes 12
 
Source:  Every Day With Rachael Ray