Channel 3 Cheer is when co-workers come on The Thirty to make one of their Christmas traditional recipes. Tonight, reporter Gina Bullard stopped in The :30 kitchen to make homemade peanut butter cups. Watch the video for more.
Salted Caramel Peanut Butter Cups
makes 24 candy cups
16 oz chopped chocolate (I used half dark and half milk, you can use any combination.)
3/4 cup creamy peanut butter. (If you want to use natural- use the "Skippy Natural" that is still super creamy.
1/4 cup powdered sugar
1 tsp. vanilla
1 cup thick caramel sauce (like dulce de leche.)
flaky sea salt (optional)
Prepare a mini muffin tin with small cupcake liners.
For the peanut butter filling, mix the peanut butter, powdered sugar and vanilla together until smooth and combined. Set aside
Chop chocolate coarsely.
Place chopped chocolate in a heat-proof bowl set over a saucepan of simmering water. (Make sure the bowl doesn't actually touch the water.)
Stir until smooth and melted.
Spoon a teaspoon of the melted chocolate into each liner and use the back of the spoon to coat the inside of the liner with chocolate. Repeat a couple times to make sure there is a thick layer of chocolate.
Chill the whole pan for 10-15 minutes until chocolate hardens.
Fill each liner with teaspoon of peanut butter filling. Press down a bit to flatten.
Top with a spoonful of caramel.- add a sprinkle of salt if you like.
Top with remaining melted chocolate and sprinkle with more sea salt if desired. Make sure the chocolate goes out to the edges.
Chill for another 10-15 minutes until chocolate hardens again. Store in the fridge until ready to serve!
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