Peanut butter cups are my all-time favorite Halloween candy. While the Reese’s version (introduced in 1928) are the standard, why not go a bit more upscale with this homemade variety. Adapted from a recipe featured in the December 1990 issue of Bon Appetit, these candies are easy to make and even more fun to decorate. Serve them at your Halloween party – the trick is in the high quality chocolate treat.
Homemade Peanut Butter Cups
¼ cup/ 1 oz, plus 2 1/2 tbl powdered sugar, sifted
¼ cup/2.15 oz sour cream
4 tbl heavy cream
1 vanilla pod, seeds only
1 cup chunky peanut butter
1 ¼ lbs/ 567 g bittersweet chocolate
peanuts, chopped for decoration
orange sugar balls, for decoration
small petit four cups, or cupcake cups if you want large peanut butter cups
- Mix the powdered sugar, sour cream, heavy cream and vanilla pods in a large bowl. Stir in the peanut butter, cover and refrigerate until chilled.
- Melt the chocolate in a double boiler, stir until smooth. Remove from the water. Spoon about 1 tsp into the cupcake cups (more or less depending on the size). Rotate them and spread the melted chocolate ¾ of the way up the cup using the flat side of the knife (or the outside edge of a measuring spoon). Refrigerate until the chocolate has set (approx. 20-30 min).
- Spoon some of the peanut butter into each set chocolate cup. Smooth with the back edge of a teaspoon. Reheat the melted chocolate and spoon enough chocolate to completely cover the peanut butter.
- Decorate the tops of the peanut butter cups with the chopped peanuts and orange sugar balls. Refrigerate until set (approx. 20-30 min).