Sugar Savvy

Some things in this world are just a perfect match. Take chocolate and peanut butter. I think it’s just an unwritten law of nature that they go together, like Lucy and Ethel, or Fred and Ginger.

Reese’s can probably be thanked for making the world so aware of the wonderful chocolate peanut butter combination. But you no longer need Reese’s if you want chocolate peanut butter cups, because now you can make your own endless supply. And if you close your eyes while you’re eating them, you’ll never know the difference. You can make these peanut butter cups using your choice of white, milk, semi-sweet, or bittersweet chocolate and creamy or crunchy peanut butter.

Chocolate Peanut Butter Cups

2 tablespoons unsalted butter
2 tablespoons corn syrup or honey
1 teaspoon vanilla
1/2 cup peanut butter
1/2 cup confectioner’s sugar
1/2 cup vanilla wafer or graham cracker crumbs
1 pound chocolate of your choice: white, milk, semi-sweet, bittersweet

Melt butter. Add corn syrup or honey, vanilla and peanut butter. Stir until well combined. Stir in confectioner’s sugar and cookie crumbs. Set aside.

Melt 12 ounces of chocolate over low heat, stirring frequently. Remove from heat and add remaining chocolate, stir until smooth. If necessary, return to heat briefly to melt remaining chocolate bits. Chocolate should be thick and smooth.

Line mini-muffin tin with paper liners. Spoon a generous teaspoon of melted chocolate into each cup. Drop a slightly rounded teaspoon of peanut butter mixture on top of the chocolate. Cover with more chocolate. Place in refrigerator until set. Store cool and dry. Yields 24 peanut butter cups.

*Adapted from a King Arthur recipe