Peanut Butter Cups
Peanut butter is Canada's equivalent to Japan's anko (red bean paste)! I made these for my Canadian partner. Referencing a few recipes in English on the internet, I came up with my own original. Did you know that ET ate Reese's Pieces in the movie?
Since it's like eating peanut butter straight, Japanese people might experience a culture shock. It's not for everyone. For those who haven't tried the Reese's version, I recommend starting out by making only a small amount, then make it again if it goes over well. It's a high-calorie sweet, so be careful not to eat too many. Recipe by VitaminY
Peanut Butter Cups
Peanut butter is Canada's equivalent to Japan's anko (red bean paste)! I made these for my Canadian partner. Referencing a few recipes in English on the internet, I came up with my own original. Did you know that ET ate Reese's Pieces in the movie?
Since it's like eating peanut butter straight, Japanese people might experience a culture shock. It's not for everyone. For those who haven't tried the Reese's version, I recommend starting out by making only a small amount, then make it again if it goes over well. It's a high-calorie sweet, so be careful not to eat too many. Recipe by VitaminY
Cooking Instructions
- 1
Crush the chocolate into small pieces.
- 2
Put 1/2 the amount of chocolate into a heat-resistant bowl, then melt in a microwave. Keep a close watch, mixing every few seconds, to make sure it doesn't burn. You can also use a double boiler.
- 3
Fill each paper cup with about 1 tablespoon, and use the back of a spoon to spread it along the inside edges.
- 4
Set the cups on a platter, then chill in the refrigerator until the chocolate hardens to make the chocolate cups. (About 1 hour.)
- 5
Using a food mill, crush graham crackers into a powder, or put the crackers in a sturdy plastic bag and crush with a rolling pin or an empty bottle.
- 6
Put the peanut butter into a heat-resistant bowl and microwave for a few seconds until soft. Be careful not to heat it for too long or it will get runny.
- 7
Add the powdered sugar and crackers and mix well. If using unsalted peanut butter, add a pinch of salt.
- 8
Put a spoonful of peanut butter into each chocolate cup. Leave enough room at the top to seal with chocolate.
- 9
Return the platter to the refrigerator to chill until the peanut butter hardens. It doesn't have to be brittle, when it looks like the peanut butter has set, it's done.
- 10
Melt the remaining 1/2 of the chocolate and cover each cup. Use the back of a spoon to evenly spread the chocolate, taking care not to leave gaps.
- 11
Chill in the refrigerator again to harden. Leave for at least one hour, or overnight if possible, to let the flavor of the peanut butter insides blend.
- 12
Peel the paper off carefully to keep the shape of the corrugated sides intact, then they're done! Enjoy the nice combination of chocolate and peanut butter!
- 13
When I don't have enough chocolate, I use a type that melts easily. Reese's uses milk chocolate, so that's the basic recipe, but feel free to use bitter chocolate.
- 14
I use Skippy Creamy Peanut Butter. It's essential to use salted peanut butter. Use the crunchy type, if you like.
- 15
If you don't have graham (whole wheat) crackers, you can use Bran crackers that have wheat germ. I recommend plain.
- 16
The powdered sugar gives a silky texture. You can also transform granulated sugar into powdered sugar by processing it in a food mill!
- 17
Variation: I melted white chocolate into the leftover 1/2 batch of chocolate and decorated the tops with different colored chocolate.
- 18
If you prefer, you can reduce the amount of peanut butter from 250 g to 180 g. You can also reduce the amount of graham crackers and sugar each from 60 g to 50 g.
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