Tuesday, 28 May 2013

My colleague G is such a huge peanut butter lover! She can eat peanut butter related stuff everyday and not get sick of it. G's birthday is coming soon and I had wanted to make her a peanut butter pie/tart initially but my handmixer died on me few days back. The next best thing I could do is peanut butter cups. No, not the normal bite-sized one. A BIG one. And my mini pie-pan is perfect for this! with the scalloped edge, and although it's a mini pan, it's considered big for peanut butter cup I guess? 

This recipe can be considered almost a healthier version with less sugar. I used semi-sweet chocolate chips and also only two tablespoon icing sugar. I find the sweetness is just right - I have an extremely sweet tooth but I'm trying to cut down on all these sugary intakes. If you find it not sweet enough, you may add more icing sugar to the peanut butter mixture or you can choose to use milk chocolate chips. Just a reminder, the more sugar you add the more "doughy" the peanut butter mixture will get.

Here's the recipe! :)

XL Peanut Butter Cup

Preparing time: 10 mins
Cooking time: 5 mins + 30 mins chilling time'
Yield: 1 (4")

300 g       Semi-sweet Baking Chocolate chips
60   g       Peanut Butter (creamy or chunky is fine)
14   g       Unsalted Butter
2     tbsp  Icing/Confectioner's sugar
*note: you may add a pinch of salt to peanut butter mixture if your peanut butter is not the salty kind. 

  1. Melt the chocolate using double-boiling method.

    • Put chocolate in a heat-safe bowl 
    • Fill a saucepan with water ~1 inch high and boil the water
    • Once water is boiling, off the heat and place the bowl with chocolate above the simmering water (bowl should be bigger than saucepan so that it can rest on top of saucepan and not touching the water inside the pan).
    • Use a spatula to stir the chocolate until all melted and chocolate is glossy.
  2. Pour 1/2 of the melted chocolate into the prepared pan and chill it in the refrigerator for 10 mins.
  3. Put peanut butter, unsalted butter and icing sugar in a bowl and mix it using a handmixer until well-combined and smooth ( ~2-3 mins).
  4. Take the chocolate out from the fridge, carefully scoop the peanut butter mixture into the pan.  Try to shape the peanut butter mixture into a smaller disc than the pan (leave about 1 cm gap. see illustration).
  5. Put it back into the fridge for another 10 mins.
  6. Pour the remaining chocolate into the pan, starting from the "drain" at the side (see illustration). and then cover the rest of the peanut butter.
    *If chocolate mixture has hardened, you can reheat it back using method in step 1.
  7. Chill it for another 10 mins and it's ready to be served :)


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