Homemade Chocolate Peanut Butter Cups (way better than Reese's)!

I created something in my kitchen the other day that was truly amazing. A friend of mine was celebrating a birthday, and I remembered that she had said that Reese's peanut butter cups were her favorite candy. I found this homemade peanut butter cup recipe online, and I didn't think that I had everything i needed to make them. I almost decided to make peanut butter whoopie pies instead, but then at the last second I realized I had what I needed to make these adorable little treats! They were incredibly easy to make, and they tasted way better than I had even imagined that they would. I put some in a cellophane baggie, tied it with a cute ribbon, and delivered my gift. I also left quite a few of the peanut butter cups at home, but I only got to eat about two of them. My husband has been back at work on the home renovations with my dad, and they ate the peanut butter cups during their work breaks! They told me that they were way better than Reese's and that they were really, really good. I think you will probably agree. Enjoy!

Recipe for Homemade Chocolate Peanut Butter Cups (way better than Reese's)!

INGREDIENTS:

For the peanut butter filling
1/2 cup of creamy peanut butter
2 Tbsp. of unsalted butter, softened at room temperature
1/3 cup of confectioners' sugar (powdered sugar)
1/8 tsp. of salt

For the chocolate coating
1 cup of semisweet chocolate chips
1 cup of bittersweet chocolate chips
6 ounces of coarsely chopped milk chocolate
1 1/2 Tbsp. of creamy peanut butter

DIRECTIONS:
Line mini muffin pans with paper liners. Use a small pat of unsalted butter and your fingers to lightly butter the bottoms and sides of the liners. 

Put the peanut butter and softened butter into a bowl. Use a hand mixer set on medium speed to combine. Then add in the confectioners' sugar and salt and mix on medium speed until well incorporated. Taste, and add in more sugar or salt to desired taste. Set aside.

Put the semisweet chocolate chips, bittersweet chocolate chips, milk chocolate, and peanut butter into a microwave safe bowl. Microwave on medium power for about a minute, then stir. Continue microwaving for about one minute at a time and stirring until the chocolate is smooth.

Using a teaspoon, drop 1 to 1 1/2 teaspoons of the chocolate mixture into the bottom of each liner. Then use a half teaspoon and drop about 1/2 teaspoon to 3/4 teaspoon of the peanut butter mixture on top of the chocolate. Then top the peanut butter with another teaspoon or so of the chocolate. Add on decorative sprinkles, if desired. Place them in the fridge until they are set, about 2 hours.

Enjoy them right out of the fridge for more of a crunch, or at room temperature for a more smooth texture. Delicious either way!

Recipe Adapted from: Taste of Home

Makes approximately 2 dozen peanut butter cups.

Peanut Butter and Pretzel Truffles

Are you still trying to think of little treats you can give out to friends during this holiday season? The other day I posted a really easy holiday baking idea, and that was the Pretzel Rolo Turtles. These peanut butter and pretzel truffles are also pretty easy to make and they are absolutely divine. If you like the sweet and salty combination or have friends that do, I suggest you make these truffles today (or tomorrow or the next day). I think that they are probably best with a dark chocolate coating, but you can try them with milk chocolate too. I topped the truffles with a little bit of coarse sea salt and coarse sugar, which added a super nice touch. I made a batch last Sunday when my friend came over for some holiday baking, but they went quickly, so I'm making some more today. I'm also making some more of the Pretzel Rolo Turtles and these yummy chocolate pretzel treats (that have a Hershey kiss and M & M). I hope you are enjoying the holidays as much as I am! I am super happy this holiday season because I just finished another two grad courses and I am off work for 12 days! Life can't get much better than that - but it gets even better when there is a peanut butter and pretzel truffle in my hand. Yum!

Recipe for Peanut Butter and Pretzel Truffles (Makes about 50)

INGREDIENTS:

1 16 ounce jar of creamy peanut butter
4 cups of crushed salted pretzels (about 6 - 7 cups of whole pretzels)
4 Tbsp. of unsalted butter, softened at room temperature
1 1/4 cups of confectioners (powdered) sugar
12 - 16 ounces of semisweet baking chocolate (I used Baker's brand)
Coarse sea salt and/or coarse sugar for sprinkling (optional)

DIRECTIONS:
To crush up the pretzels, place them into the bowl of a food processor and pulse several times until they are at the size you want. You can make the pretzel pieces chunky or fine, just don't turn them into a powder! Then measure out the crushed pretzels into four cups, if you need more, add more whole pretzels to the food processor and pulse.

Scoop the peanut butter into a large bowl. Add in the pretzels, unsalted butter, and powdered sugar. Use an electric hand mixer set on medium speed to briefly blend the ingredients, then use a large spoon to mix well until ingredients are combined and well incorporated. Line a baking sheet with parchment paper. Use a cookie dough scoop to scoop up batter and form into 1-inch balls with your hands. Place each ball on the baking sheet. Then place the baking sheet in the freezer for 45 minutes to an hour.

Break the chocolate into small pieces (start with 12 ounces of chocolate - if you use it all, then you can melt the remaining 4 ounces) and place in the top pan of a double boiler. Prepare the bottom pan of the double boiler with water and set over medium high heat until steam starts to rise. Then place the pan with the chocolate on top and stir the chocolate until it is completely melted. Turn the heat off. Take the peanut butter pretzel balls out of the freezer. Drop one ball into the chocolate and use a spoon to coat. Place back on the baking sheet and sprinkle with the sea salt or sugar. Continue until all balls are coated with the chocolate. Place in the fridge to harden for about 30 minutes. Store in an airtight container for up to one week.

Recipe source: Annie's Eats