Tuesday, May 05, 2009
Three things led me to try this recipe, if you even want to call it such because it's so simple. And they were:
No. 1 - Simplicity.
No. 2 - The heat wave we suffered through last month. Good lawd it was hot down here, and it wasn't even May! What happened to my beloved Spring? I had no desire to turn on the oven, that's for sure. The heat led me to...
No. 3 - Refrigeration. Brad likes his candy, cookies, etc. kept in the fridge. Don't ask me why he does this; I think it's some holdover from living Down East with super-high humidity that leads you to keep everything in the fridge so it doesn't go soft.
The hardest thing about this project is layering the ingredients in the cups. If you use larger cups you'll be done in no time, but you might want to do yourself a favor and double the recipe because these babies won't last long!
Easy Peanut Butter Cups
Adapted from Martha Stewart
4 ounces white chocolate, chopped
1/2 cup smooth peanut butter
12 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons chocolate-covered sunflower seeds or other chopped nuts
1. Put liners in two 12-cup mini muffin pans. Set aside.
2. Place white chocolate and peanut butter in a microwaveable bowl. Microwave 1 minute then remove and stir. Microwave another 1 to 1.5 minutes. Set aside to cool.
3. Place semisweet chocolate in separate microwaveable bowl. Microwave 1 minute then remove and stir. Microwave another 1 to 2 minutes.
4. Using spoons or plastic squeeze bottles, layer semisweet chocolate and peanut butter mixture in liners, beginning and ending with chocolate. Sprinkle with sunflower seeds or nuts.
5. Freeze pans for 15 minutes to set mixtures. Bring to room temperature before serving. (Unless you like your candy cold, like Brad!)