| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Plus 2 tablespoons powdered sugar |
| 1/4 |
c |
Sour cream |
| 2 |
tb |
Whipping cream |
| 1/4 |
ts |
Vanilla extract |
| 3/4 |
c |
Chunky peanut butter; (do not use fresh |
|
|
; ground or |
|
|
; old-fashioned |
|
|
; style) |
| 1 1/4 |
lb |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate, chopped |
| 3/4 |
c |
Roasted unsalted peanuts; separated in halves |
INSTRUCTIONS
Mix first 4 ingredients in medium bowl. Stir in chunky peanut butter. Cover
and refrigerate until well chilled. (Can be prepared 1 day ahead.)
Place 36 foil mini muffin cups (measuring 2 inches in diameter at widest
point) on 2 cookie sheets. Melt chocolate in top of double boiler over
simmering water, stirring until smooth. Remove from over water. Drop 1
teaspoon chocolate into each mini muffin cup. Rotating each cup, spread
chocolate 3/4 inch up insides of cups with small palette knife. Refrigerate
until chocolate is set, about 20 minutes.
Drop 1 rounded teaspoon peanut butter mixture into each cup. Flatten
slightly with back of spoon. Remelt chocolate in top of double boiler over
simmering water. Spoon enough chocolate (about 1 teaspoon) into each cup to
cover filling completely. Sprinkle each peanut butter cup with several
peanut halves. Dip fork into remaining melted chocolate. Carefully wave
from side to side over peanuts to create decorative pattern. Refrigerate
until chocolate is set, about 20 minutes.
Divide peanut butter cups among airtight tins. (Can be prepared up to 4
days ahead and refrigerate.)
Makes 36.
Bon Appetit December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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