Peanut Butter Cups

Peanut butter cups. I mean look at them.

A side of the fact that my peanut butter filling was still a bit too runny, these guys were heavenly. Seriously.

I'm a huge fan of Reese's Peanut Butter Cups. Apparently they're a bit hard to find from Finland (like many other American things) so obviously I had to make my own. And boy, were they good!

My blog has had a small break mostly because of the lack of light. But now I'm back to blogging, yahoo! While being away I, of course, was browsing a lot of food blogs and studied some things about food photography. I got a new lens for my camera in Christmas and since then I've been photographing a lot of things. But I unfortunately didn't snap pics of food while my break but I really think I should have. 

I had a bit of a rush taking these pics, so I apologize, only two pics today.. But I hope you save the recipe and make your own ASAP!

24 small peanut butter cups
  • 16 oz (vegan)chocolate
  • 1/2 cup creamy peanut butter
  • 1/4-1/2 cup powdered sugar
  • 2 tbsp (vegan) butter, softened
  1. Line a mini muffin tin with paper liners.
  2. Melt half of the chocolate in a double boiler or in microwave. 
  3. Add about a teaspoon of the melted chocolate in the muffin liners. Tap the tin a few times on the counter. Freeze for 15 minutes.
  4. In the meantime, with an electric mixer, mix together the peanut butter, powdered sugar and butter. Keep mixing until pale and fluffy.
  5. Put a dollop into the liner and tap the tin again few times on the counter to even the tops. Freeze for another 15 minutes.
  6. Melt the rest of the chocolate and distribute it into the muffin liners. Freeze for ten minutes.
  7. Keep the peanut butter cups in room temperature or fridge.
24 kpl

  • 400 g (vegaanista) suklaata
  • 1 3/4 dl maapähkinävoita (suolattua ja makeutettua)
  • 1/2-1 dl tomusokeria
  • 2 rkl (vegaanista) voita
  1. Pue minimuffinipelti paperivuoilla.
  2. Sulata puolet suklaasta vesihauteessa tai mikrossa.
  3. Laita jokaiseen paperivuokaan vajaa teelusikallinen sulaa suklaata ja kopauta peltiä muutama kerta pöytää vasten, että kerros tasoittuu. Laita pakkaseen 15 minuutiksi.
  4. Kun suklaa on jähmettymässä, sekoita pähkinävoi, tomusokeri ja huoneenlämpöinen voi, kunnes seos on vaaleaa. Jaa maapähkinävoiseos vuokiin ja pakasta taas 15 minuuttia.
  5. Sulata loppu suklaa ja jaa taas vuokiin. Kopauta peltiä taas muutama kerta pöytää vasten, että suklaakerros tasoittuu. Pakasta vielä 10 minuuttia.
  6. Säilytä huoneenlämmössä tai jääkaapissa.