Chocolate and peanut butter belong together. This post is dedicated to Older Sister #3, who is a chocoholic. I’d send you some if they would survive the mail. Maybe we can make these the next time I visit.
When you’re working with chocolate, go big or go home. I used my favourite Callebaut Belgian chocolate for these, although you could use bakers chocolate squares if you wanted to.
Peanut butter is one of those thing I like having around just in case I’ m hard up for a sandwich. This may seem surprising because I hate nuts. Yet the flavour of peanut butter, I love!
I don’t recall a time when I didn’t like peanut butter. I used to take the jar with a spoon downstairs on Saturday morning to watch Teenage Mutant Ninja Turtles, in the simple days when April O’Neil was edgy, Fun House still played at lunch time, and I could hop on my Pogo ball around the block. Of course this was also the age when I thought that a bowl of brown sugar (and just brown sugar) was a suitable breakfast. Ah, childhood!
Good to know before you start:
This recipe is supposed to yield 60 pieces. I got 30, and I didn’t overfill the cups. YMMV.
Once again, chocolate will seize if it comes into contact with moisture, so melt on low heat, uncovered, using dry pans and utensils.
Time required: 2 days (1.5 hrs + overnight chilling)
Yields: at least 30 portions
Cost per portion:$1.19 using Belgian chocolate, $0.64 using bakers chocolate
Total cost if you have none of the ingredients: $35.71 using Belgian chocolate, $19.00 using bakers chocolate
Special kitchen implements I used:
- kitchen scale
- mini baking cups
- 9 oz white chocolate
- 8 oz semi-sweet chocolate
- 1½ C creamy peanut butter (divided into two ¾C portions)
- 1⅓ C salted peanuts, crushed
Step 1 – use a serrated blade to chop the chocolates, setting each into a separate container. (In retrospect I could have placed the chocolate directly into the sauce pans but didn’t think of that. The containers were pre-weighed.)
Step 2 – place the mini baking cups in a container (or three).
Step 3 – in a sauce pan on Low, melt the white chocolate and half of the peanut butter, stirring until smooth.
Step 4 – spoon mixture into baking cups, filling about halfway. Refrigerate 10 minutes. Oops, forgot to take a picture of this step. I ended up removing half of the baking cups as I ran out of chocolate.
Step 5 – in a fresh sauce pan, on Low, melt semi-sweet chocolate and half of the peanut butter, again stirring until smooth.
Step 6 – pour the semi-sweet chocolate onto the chilled cups in the fridge. If desired, sprinkle crushed nuts on the top. ( I placed some peanuts into a plastic bag and crushed them with my rolling pin.)
Step 7 – chill overnight and enjoy.
Verdict: Purely on taste I think these are great.
Visually I’m annoyed with myself; the top is not smooth. I suspect this happened because I chilled them immediately after pouring the semi-sweet chocolate onto the white, next time I’ll shake the container and let the semi-sweet layer settle and smooth out before chilling. I do like the contrast between layers and the perfect ridges though.
I put nuts on half of them for Boyfriend. This was also a strategy to prevent myself from eating too many. I hate nuts! He’s not home yet so I’ll have to wait to hear his opinion.
The candies themselves are quite small, I’m not sure how you’re supposed to get 60 out of this.
Sorry about the picture quality today, while I was making these my digital camera batteries died, so I took the pictures with my cell phone, but forgot the flash was off.
Playlist: Duran Duran
(Edited May 5 to add price of Belgian chocolate).