Food on Friday: Christmas candy

PEauut-Cups

I’m on a sugar high as I write this post – there are way too many Christmas goodies in this house. But you won’t see me complaining – giving and getting treats at Christmas is my favorite thing ever. I wrote last year about my mother-in-law’s legendary cookie plates. The massive cookie decorating fiesta continued this year with Olivia stepping up on sprinkle duty, and I think this year’s plates were the prettiest I’ve ever seen.

In addition to the Senter Family cookie plates, I usually make my own little giveaways. After all, my mother-in-law is already drowning in the 1,300 cookies she bakes (yes, you read that right) and certainly doesn’t need additional plates for my friends, neighbors, board members etc..etc… And anyways, I like using the opportunity to test out new treats that I know I shouldn’t keep around the house. Unfortunately, there was an issue with that this year… I can’t seem to part with my favorite item – homemade chocolate peanut butter cups.

I’m a pretty big fan of Reese’s Peanut Butter Cups, but they pale in comparison to these cuties. These are richer, creamier, and not quite as saccharine. They were a cinch to make, and are healthier because they’re homemade (I totally made that last part up, but it’s probably true).

If you are still looking to send out a few goodies, or maybe need some stocking stuffers, give these a try. It would be super easy to make them with white chocolate, dark, or any other combination.

Happy holidays, everyone! Thanks for making this year so fun for all of us at the PV Post home.

(Recipe’s after the jump).

Chocolate Peanut Butter Cups
Adapted from Nigella Lawson

Ingredients
Base
2 ounces soft dark brown sugar
7 ounces powdered sugar
2 ounces butter, softened
7 ounces smooth peanut butter
Topping
7 ounces milk chocolate
3 1/2 ounces dark chocolate

Directions

Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.

Place 48 mini muffin wrappers in mini-muffin tins. Use 1 teaspoon of the base mixture to fill the bases.

Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases.

Let them set in the fridge for about 30 minutes.