Has everyone come down from the sugar-high this past week? Luckily (for me) we ran out of candy trick-or-treat night. Don't worry, every kid that came to the door got something, but no extras left for us. Yay! I was a little worried that we wouldn't be able to take the kids out because they predicted a bad storm to come through the area in the evening. But, the weather held off for a few hours and we just had a little drizzly rain, but it was warm and not too bad! I took Caitlin around our neighborhood while Ryan passed out candy at home with daddy. Both kids had a blast!
Peanut Butter cups are always a favorite in the trick-or-treat bags, aren't they? They would also make a easy substitute for making Buckeyes this Christmas if you're short on time like I always seem to be (thanks to never-ending laundry and Candy Crush). No rolling and dipping one by one. I thought they tasted pretty authentic. I looked at a few recipes and some didn't include the brown sugar, but I think the texture of the filling would be off without it. Caitlin however disagreed that they were like a "real peanut butter cup". She tasted one and told me immediately that I made them wrong because I didn't put them in black paper. :)
Here are my Halloween cuties. Rapunzel and Flynn Rider:
Be sure to check out the rest of the hop below! Thanks, as always, to Brenda for organizing each week! Click the logo below to visit her blog.
- 1 cup creamy peanut butter
- 4 tablespoons butter
- 1/3 cup light brown sugar
- 3/4 cups powdered sugar
- 32 oz. chocolate (I used semi-sweet chips)
Mix together the peanut butter, butter and sugars in a bowl. Taste, then add salt if needed.
Melt the chocolate using 20-second intervals in the microwave. Be very careful not to overcook and scorch or burn the chocolate. You can stop heating when most of the chips have melted, but not all. At this point, stir it until it becomes smooth and completely melted. (Or you can melt the chocolate over a double-boiler on the stove-top if you prefer a safer method.)
Arrange mini cupcake wrappers on a baking sheet. Pour a small amount of chocolate in to fill the bottom of the wrapper about 1/8 of an inch. Gently lift and drop the tray a few times to flatten out the chocolate, then chill in the refrigerator for 10-15 minutes.
While the chocolate is chilling, begin shaping heaping teaspoons of peanut butter filling into discs about the diameter of a quarter and setting them aside on parchment paper. Remove the chilled chocolate from the fridge, then place each peanut butter disc into a cupcake wrapper.
Transfer the remaining chocolate to a heatproof measuring cup. (If it isn’t as warm/pourable as you’d like, reheat it for a moment or two on the stove top, or for 10–15 seconds in the microwave.) Pour into cupcake wrappers until peanut butter discs are just covered. Once you’ve covered all of them, gently lift and drop the tray again to even out the chocolate, then add more to the wrappers as needed.
Place the tray in the fridge for 30 minutes. You can enjoy them cold from the refrigerator or let them warm up for about 5 minutes on the counter before eating.