The Easter Bunny is really slammed this time of year. His to-do list goes on for pages, his calendar is jam-packed, the battery on his smartphone won’t stay charged, he’s bitten his nails down to nubs, and the poor little fellow has circles under his eyes from lack of sleep.
I figured he could use a hand…or is it paw? Anyway…I knew I could help, at least when it came to supplying the Easter baskets of some of my friends and family. I was also pretty sure I could do better than the bagged candy I see in the store.
Now, my husband loves peanut butter and chocolate and really scarfs up the Reese’s Peanut Butter Cups, so I know the Easter Bunny was planning to give him some again this year. But, what if I made them instead…And, what if I made them more suitable for adult palates and used dark chocolate? And how could I forgot the bourbon? Hmmm…what if?
Peanut Butter Cups for Grown-Ups
Makes about 2 dozen miniature cups
1 cup peanut butter
1/2 cup powdered sugar
1 tsp vanilla extract
3 tsp bourbon
3 – 4 cups dark or semi-sweet chocolate chips (premium is best)
I used a miniature muffin tin lined with paper cups as my molds. Prepare this in advance so it is ready to go when your ingredients are.
In a bowl, combine peanut butter and powdered sugar. When you have a smooth, uniform mixture, add the vanilla extract and bourbon. Stir to blend well – it should be a pretty thick mixture that is firm enough to form into balls. You may need to add just a tiny bit more powdered sugar, if it is too soft.
Take about 2 to 3 teaspoons worth of peanut butter and using your hands roll into a ball. Then, lightly press into a patty/saucer shape. Place the formed balls onto a wax paper surface, and repeat until you have about 24 balls. You may need to adjust the patties so they are all about the same size.
Now to melt the chocolate. If you don’t have a double boiler, then set a heat-proof bowl over a pot of boiling water. Turn down the heat to low and add the chocolate to the bowl.
Stir gently as it melts. It should only take a few minutes to completely melt. Turn off the heat and now the chocolate is ready to turn into candy.
Take a muffin liner paper, and add a spoonful of chocolate. Then, using back of your spoon, spread the chocolate around so that it completely coats the inside of the paper cup. Once it is coated, set it back into the muffin tin. Repeat until all the cups are completely lined with chocolate. You need to move very quickly before the chocolate firms up again.
Now, drop in the peanut butter patties, and press down very gently. You don’t want them to push through the chocolate, but just be flattened a little bit.
Still working briskly, add another spoonful or more of chocolate to each cup in order to cover the peanut butter filling. Use the spoon again to spread the chocolate around the top and completely cover the peanut butter.
Set the finished cups back into the muffin tin and let firm up at room temperature for about four hours.
Store up to two weeks (as if they will last that long) in an airtight container. Don’t refrigerate.