It’s still cold and rainy in Germany. That is no fun in terms of wanting to spend more time outside, but it is good for something else: I can post about making peanutbutter cups. They don’t melt in this kind of weather. Plus I still feel like eating chocolate, which is not the case when the temperatures rise. Ok, I admit, I still eat them on warm summer evenings.
makes about 20
200 g dark chocolate or couverture
200 g milk chocolate or couverture
Crunchy peanut butter
In a pot heat some water, put the milk chocolate in a heat-resistant bowl or cup, and let it melt slowly. Do not let it burn, as happened to us. Pour it into your molds, so that they are filled to about 1/3. Place in the refrigerator.
In another bain-marie let about three tablespoons of peanutbutter get soft. Once the chocolate has set, add a layer of peanutbutter. We tried to keep it in the middle of the cup, which worked sometimes as you can see in the pictures. I do like the layer look, though. Let cool down again.
Now heat the dark chocolate in another bowl in water or use leftover milk chocolate to place a lid on your peanutbutter cups. Sprinkle some brittle on. We also used a mixture of cranberries and pistachios on some of our peanutbutter cups. Then we placed them in the fridge for a couple of hours to let them cool down completely.
We were planing to give some of our homemade peanutbutter cups away. But they did not last that long. Withouth bragging: they were so good that we almost ate them all that evening…
With the leftover chocolate me made some chocolate bars with cranberry-pistachio-topping, yummy!