December 19, 2008

Dark Chocolate Peanut Butter Cups

5 oz 70% dark chocolate
1/3 cup confectioners' sugar
1/4 cup smooth peanut butter
1/2 tablespoon butter
12 roasted peanuts

Line 12 wells of a mini muffin pan. Using an electric mixer, thoroughly combine the sugar and peanut butter. Set aside. In a small pan, melt the butter and chocolate together over low heat, stirring occasionally. Remove from heat and allow to cool slightly. Place about a teaspoon of chocolate in each lined well and use a small spatula to coat the sides and bottom of each liner. Add about 1/2 tablespoon of the peanut butter mixture to each well. Cover each with remaining chocolate. Top each with a peanut. Refrigerate or place in a cool location until firm. Store uneaten chocolate cups in a cool, dry place.

Yield: 12 cups

My thoughts:
I am a big dark chocolate fan and rue the day that Hershey stopped making their dark chocolate Reese's Cup miniatures, they had a great chocolate to peanut butter ratio and weren't nearly as sweet as the milk chocolate ones. Luckily it is pretty quick and easy to make a homemade version. I like to use super dark chocolate but you could use something a little closer to semi-sweet if you'd prefer.