Peanut butter cups are my all-time favorite Halloween candy. While the Reese’s version are the standard, try going a bit more upscale with this homemade variety. Adapted from the homemade peanut butter cups recipe featured in the December 1990 issue of Bon Appetit, these candies are both easy to make and fun to decorate. The Hostess Handbook suggests serving them at your Halloween party – the trick is in the high quality chocolate treat.
Ingredients:¼ plus 2 1/2 tbl cups powdered sugar
¼ cup sour cream 4 tbl heavy cream
1 vanilla pod, seeds only
1 cup chunky peanut butter 1 ¼ lbs bittersweet chocolate peanuts, chopped for decoration orange sugar balls, for decoration small petit four cups, or cupcake cups if you want large peanut butter cups
Directions: Homemade Peanut Butter Cups
1- Mix the powdered sugar, sour cream, heavy cream and vanilla pods in a large bowl. Stir in the peanut butter, cover and refrigerate until chilled.
2- Melt the chocolate in a double boiler, stir until smooth. Remove the bowl from the water. Spoon about 1 tsp into the cupcake cups (more or less depending on the size). Rotate them and spread the melted chocolate ¾ of the way up the cup using the flat side of the knife (or the outside edge of a measuring spoon). Refrigerate until the chocolate has set (approx. 20-30 min).
3- Spoon some of the peanut butter into each set chocolate cup. Smooth with the back edge of a teaspoon. Reheat the melted chocolate and spoon enough chocolate to completely cover the peanut butter.
4- Decorate the tops of the peanut butter cups with the chopped peanuts and orange sugar balls. Refrigerate until set (approx. 20-30 min).