Miniature Peanut Butter Cups

Preparation info

  • Difficulty

    Easy

  • Makes about

    40

    round mini cups

Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

These bite-sized, melt-in-your-mouth sensations require no baking and can be stored in the fridge for weeks. People are crazy for them. I found the original recipe in one of Nigella Lawson’s cookbooks. She calls them Peanut Butter Squares, but over time I changed a few things and made them my own. They work particularly well as miniature treats because they are rich and creamy. But that’s not to say that just one will ever be enough.

Ingredients

  • 1 tablespoon coconut or canola oil
  • ¼ cup (2 oz/60 g) firmly packed dark brown sugar
  • 1⅓ cups ( oz/170 g) confectioners’ sugar
  • 5 tablespoons ( oz/75 g) unsalted butter, at room temperature
  • 1 cup (10 oz/315 g) creamy or chunky peanut butter
  • 3 oz (90 g) dark or milk chocolate, chopped
  • cups (9 oz/280 g) semisweet chocolate chips

Method

Grease a 9-inch (23-cm) square baking pan with the oil.

In a stand mixer fitted with the paddle attachment, beat together the sugars, 4 tablespoons (2 oz/60 g) of the butter, and the peanut butter on high speed until the ingredients are well combined and the mixture is sandy, about 3 minutes. Transfer the mixture to the prepared baking pan and use your hands to press it evenly onto the bottom. You might find that dampening your hands will make it easier to spread the mixture evenly.

Put all of the chocolate in the top pan of a double boiler over (not touching) simmering water and heat, stirring often with a heat-resistant spatula, until melted and smooth. Let cool for 3 minutes.

Use the spatula to spread the chocolate mixture evenly over the peanut butter mixture. Place in the fridge until set, about 3 hours. It can be covered and stored in the fridge for up to 1 week.

At this point, you have two choices: You can use a knife to cut the mixture into small squares, or you can use cookie cutters to cut out fun shapes. I like to use a small round cookie cutter (about the size of a quarter). Before using cutters, it helps to let the mixture stand at room temperature for about 30 minutes so it softens just a bit.

When I have removed the shapes from the pan, I smush together whatever edges are left in the pan to form another layer. I let the layer sit in the fridge until it hardens, and then I use the cutters to cut out more shapes. I repeat this process until nothing is left. I hate to see any of this gorgeous peanut butter perfection go to waste.