Candy Corn, Peanuts, Chocolate. Do I need to say more? Best candy creation ever!
Today’s recipe is for everyone who can’t stop reaching into that bag full of candy corn. Oh, and peanut butter cup lovers too.
My affection with everything peanut butter and chocolate is well documented on this blog. I even have a super simple recipe for homemade peanut butter cups (that require only 2 ingredients) already on the blog. When I’m in a cinch, I totally whip up a batch of those and have my way with them. But today’s version is slightly different. I jazzed it up a bit and made some delicious additions.
I actually got the idea while eating a mix of candy corn, roasted peanuts, and chocolate chips the other day. Best fall snack… hands down! So I thought that the only thing better would be a handheld sweet. And I was totally right. All of my cravings in one little cup.
Addictive little things, these are.
I am still trying to decide if it’s a great or terrible thing how easy it is to make peanut butter cups in the comfort of your own home. I guess the fact that you can put your own spin on it and add anything you like, makes it undoubtedly a brilliant discovery.
I can’t keep myself from making them over and over again!
You can’t really tell from the pictures, but I used crunchy peanut butter for these. I love getting that extra crunch in there and that’s definitely not something you get with the store-bought version. If you’re not a fan or only have creamy peanut butter on hand, you can definitely use that instead.
And if you prefer the traditional peanut butter cup look, you can cover the sides completely with chocolate. I really like the look of these, but more chocolate is always a good idea ;).
I am sorry, but this will never get old. Yummey!
Hope you give these a try and have a fabulous weekend in the meantime. Talk to you soon!
- 10 ounces dark chocolate
- 2 teaspoons shortening
- 3/4 cup crunchy peanut butter
- 2 tablespoons unsalted butter
- 1/3 cup confectioners' sugar
- candy corn
- Line a muffin pan with muffin liners.
- 1. Melt dark chocolate and shortening in a microwave-safe bowl. Spoon 1 tablespoon chocolate into each lined muffin tin and tap muffin pan slightly on the counter to spread the chocolate evenly. Place in the fridge to harden the chocolate while you prepare the peanut butter filling.
- 2. In another bow, cream together peanut butter, butter, and confectioners' sugar until well combined.
- 3. Remove muffin pan from the fridge and place two tablespoons of the peanut butter mixture on top of the chocolate layer (if you don't want the filling to show, don't let the peanut butter filling touch the sides) and smooth out. Spoon another tablespoon of the chocolate mixture over the peanut butter layer and tap muffin pan slightly on the counter again to ensure the chocolate spreads evenly. Press as many candy corns and peanuts as desired into the chocolate. Return to the fridge and let set for at least 2 hours. Enjoy!
- Candy Corn Peanut Butter Cups will keep up to 1 week stored in an airtight container in the fridge.