Peanut Butter Cups
Martha Stewart Living, October 1996
- 2 cups sifted confectioners' sugar
- 1 1/2 cups smooth peanut butter, preferably all natural
- 3 tablespoons unsalted butter
- 1 pound bittersweet or semisweet chocolate
- Thirty-six 1 3/8-inch paper candy cups
- Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment. Beat on medium-low speed until combined. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip, and set aside.
- Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Use a small spoon or small paintbrush to coat insides of the paper candy cups with the melted chocolate, making sure to cover the bottom and sides well. Transfer cups to a rimmed baking sheet or muffin tins (which will keep the cups from sliding around). Transfer to freezer until set, about 10 minutes.
- Remove cold chocolate cups from the freezer. Pipe peanut-butter filling into each cup until three-quarters full. Spoon melted chocolate into each cup to cover. Return to the freezer until set, 15 to 25 minutes.
Peanut-butter cups may be served right away, or kept tightly sealed in the freezer for 2 to 3 days. To serve, remove from freezer, peel off paper, and eat cold.
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