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in the kitchen // peanut butter cups & cashew clusters

Let it be known that I have a sweet tooth.

chocolatesAnd no treat says Christmastime like my mom’s homemade chocolate candies.  I thought that I’d try my hand at a couple of the simpler recipes this year – peanut butter cups & cashew clusters.  Honestly, they took even less time than my Christmas cookies and they were a fun gift for all of the family and friends that we visited over the holidays.

Peanut Butter Cups
Makes approximately 4 dozen.

Notable Supplies:
Double Boiler
2 Mini-muffin Pans (or Jellyroll Pans)
48 Mini-muffin Liners

Ingredients:
3 12oz Bags Wilton Candy Melts, Light Cocoa
1 1/2 Cups Peanut Butter
Powdered Sugar

1.  Add water to the bottom half of your double boiler.  Add the three bags of chocolate pieces to the top half of the double boiler and set over medium heat.  Stir periodically.  Turn heat to low when chocolate is melted or when water comes to a rolling boil.

2.  Line your mini-muffin pans.  If you don’t have mini-muffin pans, simply put out 24 of the liners onto each jellyroll pan.

3.  Drop the peanut butter into a small mixing bowl.  Gradually mix in powdered sugar until the filling has reached a fairly solid consistency; think the inside of a Reese’s Peanut Butter Cup.

4.  Once the chocolate is completely melted, drop a dab into each cup.

5.  Then, tap the muffin pan against the counter to level the chocolate and remove air bubbles.

6.  Next, drop about a teaspoon of the peanut butter filling into the center of each cup, making sure to leave room for chocolate to fill in on the sides.

7.  Add enough chocolate into each cup to fill it to the top.  Again, tap the tray against the counter to level the chocolate and eliminate any air bubbles.

8.  At this point, let the chocolate cool to harden.  I generally set them out on the porch for a few minutes, but if you do this, watch out for pesky squirrels!

9.  Once the chocolates have cooled and hardened, box them up for friends to enjoy!  🙂

 

Cashew Clusters
Makes approximately 4 dozen.

Notable Supplies:
Double Boiler
2 Mini-muffin Pans (or Jellyroll Pans)
48 Mini-muffin Liners

Ingredients:
3 12oz Bags Wilton Candy Melts, Light Cocoa
2 8oz Cans Cashew Halves & Pieces

1.  As with the peanut butter cups above, melt three bags of chocolate with a double boiler.  Also, line your mini-muffin pans.

2.  Mix about one and a half of the cans of cashew pieces in with the chocolate.

3.  Now drop enough of the chocolate/cashew mixture into each cup to fill it to the top.  Tap the muffin pan against the counter to level the chocolate and eliminate any air bubbles.

4.  Let them cool & harden.

5.  Enjoy!

December 27, 2013 - 11:34 pm

Emily Hayes - Looks great. How fun!

December 29, 2013 - 10:23 pm

Bethany Kapellen - These look amazing!! I’m so excited to try these, Hayley!