Ever since this post, my sister has been reminding me to make peanut butter cups.
Since yesterday was a shortened school day [FINALS ARE OVER! YAY!], I decided to finally make them. And believe it or not, they were super easy to make!
You will need:
1/3 cup semisweet chocolate chips (or any kind of chocolate chips)
1/2 cup softened creamy peanut butter
1/4 cup powdered sugar
And that’s it! Only 3 ingredients for tasty peanut butter cups. This recipe makes six, but you can easily double or triple it if you’d like.
How to make them:
Line a mini muffin tin with six paper liners. Melt the chocolate chips in the microwave on medium power for 45 seconds. Stir, then if the chocolate still isn’t totally melted, microwave it for another 20 seconds.
Reserve half the chocolate for later in the recipe. Scoop a bit of chocolate into each muffin liner.
Now, using your perfectly clean hands, run your fingertips under warm water. Press the chocolate into the bottom and up the sides of each muffin liner. If the chocolate starts to stick to your fingers, wash it off and dampen your fingertips again.
You’re probably wondering, “Why does this work?”
Telling you the answer requires me to sound like a science nerd. Sorry.
Basically, water is a polar substance, and each molecule of it can form hydrogen-bonds with surrounding water molecules. This causes surface tension, etc. But in the case of peanut butter cup-making, water’s special property is that it repels lipids. Like oil and water. The membranes of the cells in our body are composed of lipids, which is pretty useful because it prevents us from dissolving in water. Great. But back to the subject at hand: since chocolate has lipid (fat) in it, as does peanut butter (we’ll get to this step later), water repels it. So if you wet your fingertips with a bit of water, you can prevent sticky, fat-based foods from sticking to your fingers.
Pretty cool, huh? I think so. 🙂
Place the muffin tin into the fridge to harden while you make the peanut butter filling. Combine the peanut butter and powdered sugar in a medium bowl. Make sure your peanut butter is softened (aka, not straight from the fridge) to ensure easy mixing.
Wet your fingers again, and roll six tiny balls of filling. Press the filling into each chocolate cup, and let these harden in the fridge for 20 minutes.
Remember that melted chocolate? Time to use it again. You saved it, right? Divide the chocolate evenly between the semi-hardened peanut butter cups, and spread it over the top.
If you can bear to wait, let the cups harden in the fridge for another 20 minutes. These things are divine.
Maybe not as pretty as a Reese’s cup, but just as delicious.