You're studying and you ran out of Reese's peanut butter cups.
Wait -- don't go to 7-11 at this hour! Sheesh, don't you know how many weird
people are out at this time of night? You have peanut butter and chocolate
in the house, right? That's really all you need... that, and something to
put it in.
Lainey's Replacement Reese's
* 20 cupcake liners - should be mini, but use what you have.
* 1 cup dark chocolate chunks, or 12 ounces of 70% dark chocolate,
* 2/3 cup natural creamy peanut butter + 2 T to add to the melted
* 1/4 cup powdered sugar + 2 T in which to roll log
* 2 T pure vanilla extract
* 1 T ground ginger, optional
* optional pinch fine salt - if you've got unsalted peanut butter
First, set out your cupcake liners on a cookie sheet. You'll have to move
all together when they are filled, and you'll regret your messy hands later
if you don't do this step now.
Then, melt your chocolate. Break your bar into small chunks and microwave on
high, stirring every thirty seconds. I checked my chocolate every thirty
seconds, and it took a minute and a half in our microwave to achieve
meltage. When the first chunks melt, simply add two tablespoons of peanut
butter and stir until the rest of the chocolate melts, too. Melting the
remaining chocolate this way prevents burning and allows the chocolate to
keep its tempering.
Next, spoon one teaspoon of melted chocolate into the bottom of each cupcake
liner. If you're using mini-liners, you might want to tip each liner to coat
the bottom and sides with chocolate. If you have bigger cupcake liners,
don't worry about this step.
Then, in a separate bowl, combine the rest of the peanut butter, the
powdered sugar, and the vanilla. The peanut butter stiffens up pretty fast,
so I turned it out on a plastic cutting board to knead it for a minute or
two, to be sure that the sugar was well incorporated. I rolled it into a log
and cut twenty one inch-wide slices from the roll. Natural peanut butter
won't let you fiddle with it for too long without getting even less
malleable, so be fairly quick about this step!
Next, take each of the little slices and flatten them. Set them right in the
middle of the first chocolate layer.
If you need to, you can zap your choolate for another ten to fifteen seconds
in the microwave. Then, add one generous tablespoon of powdered ginger to
the last of your chocolate, stir it thoroughly, and then ladle one generous
tablespoon of chocolate atop each of the peanut butter slices. Be sure to
cover all the peanut butter.
And that's really it. Chill your beauties in the fridge for forty minutes to
an hour. They set beautifully -- have that distinctive peanut butter cup
fluting on the edges when the paper is pulled away -- and melt on your hands
almost immediately, so by all means, pop that sucker into your mouth!
Still hungry? Check out these other recipes!
Lainey's Pretty Decent Granola
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