Whoever thought of mixing peanut butter between layers of chocolate is a genius. There’s just something about opening a new jar of Jif, breaking the seal and the scent of peanut butter reaching your nose and warming the back of your throat with it’s rich, nutty aroma. Pair that with bittersweet chocolate and crunchy nuts and you’re floating your way onto cloud nine.
As a kid, I put peanut butter on basically anything. I’d spread it on cucumbers, potato chips, and saltine crackers (one of my favorite snacks), just to name a few. And, like most kids, Reese’s peanut butter cups had won my heart over. There was something about the bright orange wrapping and the zigzag’d ends. The little cups in the package had their perfectly smooth, level tops, and the same zigzag pattern around it, the paper popping and crinkling off the chocolate coating as you unwrapped it. And then you either shove it in your mouth, become overwhelmed with sadness that you just devoured it without thi- Oh wait, there’s a second one!
Or have some sort of crazy eating ritual, like me, eating it in a crescent moon shape, leaving the edges for last.
These were so incredibly easy to make, and quick, too. Need more chocolate? Zap it in the microwave! Need more peanut butter, throw that in the microwave, too! It was that simple. While milk chocolate would taste great in this recipe, semisweet makes it so much more special. And the nuts on top give a nice crunch compared to the smooth chocolate and peanut butter mix. I think these would be great for lunches, or anytime you need a chocolate (or peanut butter) fix. They do melt pretty quickly though, so don’t let them sit out all day and then eat them, or you’ll have to lick the chocolate off your fingers. Not that that’s a bad thing…
Easy Peanut Butter Cups
Recipe from Martha Stewart
Makes 24 (but is easy to double… or triple)
- 4 ounces white chocolate, chopped
- 1/2 cup smooth peanut butter
- 12 ounces semisweet or bittersweet chocolate, chopped
- 2 tablespoons unsalted roasted peanuts, chopped
- Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
- Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
- Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.