RECIPE: Halloween Treats: Chocolate-covered Peanut Butter Cups
Published on: October 20, 2010
A yummy treat to make with the kids with fun Halloween decorations!
Words and photos by Gili Back
I just had to share this yummy recipe with BAMBI News readers. It’s also great to make with the kids, not only for Halloween.
* If you don’t give your kids peanuts, you can replace the peanut butter with almond butter
(Makes about 28 miniature cups or one terrine dish)
- 1 cup creamy or crunchy peanut butter (go organic if you can)
- 1 cup confectioners’ sugar, sifted to remove all lumps
- 3 tablespoons very soft unsalted butter, cut into small pieces
- 1 tablespoon full-fat milk
- 1 tablespoon pure vanilla extract (don’t use the imitation stuff as it’s really no good)
- 1/2 teaspoon salt
- 12 ounces semisweet chocolate, cut into small pieces, or milk chocolate plus 1 tablespoon flavorless vegetable oil
- Optional – unsalted peanuts / honey-coated peanuts (Please don’t give honey-coated peanuts to children under two years of age, and peanut pieces/chunks only for older children who can chew them properly; we don’t want anyone to choke on Halloween…)
Optional Halloween decorations
If decorating for Halloween, you can use natural food dyes, icing sugar and butter for making icing that hardens, jelly beans, smarties, gummy worms, fangs, eyeballs, sour drops, sprinkles, liquorice strips (great for spiders legs), M&Ms, marshmallows (cut into shapes to make funny teeth or strips to make mummy bandages) and anything else squishy and sticky that can make gross seasonal decorations.
- In a medium mixing bowl, combine the peanut butter, sugar, butter, milk, vanilla and salt. Using a rubber spatula, stir and mash the ingredients together until evenly combined and very smooth. Cover the bowl with plastic wrap and refrigerate until firm, at least 1 hour.
- Put the semisweet chocolate (or the milk chocolate and vegetable oil) in a medium metal bowl large enough to rest inside the rim of a medium saucepan. Bring about 1-1/2 inches of water to a boil in the saucepan; reduce the heat to maintain the barest simmer. Rest the metal bowl on the rim, making sure its bottom does not actually touch the simmering water below. Stir the chocolate with a wooden spoon as it melts. When it is almost completely melted, turn off the heat and let the chocolate continue to melt, stirring occasionally, until completely melted and smooth. Keep the bowl over the warm water.
Arrange 28 or so miniature paper or foil candy cups on a baking sheet. With a teaspoon, scoop up about 1/2 ounce of the peanut butter mixture and, with your hands, gently roll it into a smooth, bite-sized ball slightly smaller in circumference than the height of the cups. (If you like, check the weight on a kitchen scale.) Set the ball inside a cup and repeat with the remaining mixture.
- Using a small spoon, carefully spoon the melted chocolate into each cup to cover the peanut butter balls. (or put in a terrine dish and slice it later.)
- Optional – sprinkle some of the peanut pieces on top – for a yummy extra crunch!!
- Transfer the baking sheet to the refrigerator and refrigerate until the chocolate is firmly set, about 1 hour. The cups will keep at least 2 weeks, refrigerated in a covered container.
- Once they are cold you can start decorating with the kids or let them get creative on their own — take photos and share them or just save them as a sweet keepsake!
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