Curt’s Peanut Butter Cups

Let’s be honest – the closest Curt Sigfstead has come to making these is sticking a hunk of good quality dark chocolate directly into the peanut butter jar.  That being said, nice quality dark chocolate with natural peanut butter is a wonderfully indulgent after dinner treat at the Sigfstead’s and without question, inspired me to take this idea and make it more “servable” for a crowd.  It’s also super easy to just pull one out of the freezer anytime!

INGREDIENTS

  • Good quality dark chocolate (I like a Lindt 70% bar)
  • Natural peanut butter – smooth… I prefer Adams brand for obvious reasons
  • Kosher salt

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Melt the chocolate in a double boiler – because I use bars, no tempering is required.
  2. Put the melted chocolate into a medium Ziploc bag (see the Tip on the Sweet Potato Salad).
  3. Line little muffin tins with small paper or foil cups.
  4. Fill about half full with melted chocolate.
  5. Put a dollop of peanut butter in the middle – if it doesn’t land quite right you can move it around with a toothpick.
  6. Once you have a glob of peanut butter in each cup, top with more melted chocolate.
  7. Place in fridge until cooled but not hardened and top with a bit of kosher salt.
  8. Put back into the fridge until hardened.
  9. These freeze really well.

TIPS & HINTS

Top with kosher or large flake salt.  Wait until the chocolate has cooled but not quite set before topping.  Do it too soon and the salt will melt into the chocolate.