Bourbon Brittle Bittersweet Chocolate Peanut Butter Cups
If you love Reese's but never thought about making your own, or if you were too intimidated by making candy, you should give this chocolate peanut butter cup recipe a try... it's very simple. These decadent jumbo peanut butter cups are made in full-size muffin tins. You can use mini muffin tins if you have them and have liners for them, but... why? Sometimes excess is exactly appropriate.
Equipment
- muffin pan
- paper or foil muffin tin liners (use these if you don't have silicone muffin cup liners, or to package for gifting if you use the silicone liners for molds)
- food processor or mixer
Ingredients
Peanut Butter Filling
- 1 ½ cups powdered sugar
- 1 cups peanut butter creamy or chunky
- ⅓ cup butter softened
- 1 tsp sea salt or Himalayan pink salt (reduce if you use salted butter)
- 1 tbsp vanilla extract
- 3 tbsp bourbon (can use less or more to taste)
- ½ cup peanut brittle crushed (use food processor or ziploc and rolling pin)
Chocolate Shell
- 12 oz bittersweet or semisweet chocolate chips
- 1 tbsp clarified butter, ghee, or coconut oil
- 3 tbsp bourbon one jigger
Candy Garnish
- ⅓ cup peanut brittle, or roasted salted peanuts crushed or finely chopped (use food processor or ziploc and rolling pin)
Instructions
Peanut Butter Bourbon Brittle Filling
- Gather all ingredients, and line a muffin tin with paper or foil liners.
- In a food processor (or mixing bowl of stand mixer fitted with paddle attachment) pulse or mix to combine the powdered sugar, salt, butter, and peanut butter.
- Add the vanilla and the bourbon (less if you'll be sharing this with children, more if it's for adults or to taste- start with less and add more as you pulse) and mix well.
- Add the peanut brittle crumbles and pulse lightly just to combine. Set aside while you make the chocolate cups.
Melt Chocolate Coating & Make Cups
- In a double boiler or small heavy bottomed pot over low heat, melt the butter and add chocolate chips.
- Stir gently until the chocolate is melted. Do not let the mixture get too hot or they will scorch or seize- gentle low heat is key here. You can also use a microwave.
- Using a spoon or small spatula, use about 2/3rds of the melted chocolate to fill the bottom and sides of the prepared cups with a thin layer of chocolate. It won't be perfect, just try to get an even layer and coverage at least half-way up the sides of the liners. Put this in a fridge or cold place to chill and set up.
- Keep remaining chocolate warm but don't let it burn, or gently reheat before the last step.
Fill Chocolate Cups with Peanut Butter Cream
- Divide the filling among the cups, pressing it into an even layer and to get rid of air pockets using a spatula or clean fingers.
- Cover the peanut butter filling with the reserved melted chocolate, reheating gently if needed.
- Garnish the cups with crushed peanut brittle, if desired. Add any topping before the chocolate fully sets so that it will stick, pressing it gently into the surface.
- Chill about 3 hours or until firm. Store in a cool, dry place.
Notes
Recipe Variations & Substitutions:
You can make these homemade candies with just a hint of bourbon flavor, or add a bit more to make them pack a punch... up to you. Obviously, if kids may be sharing these with you, you'll want just a hint of bourbon (or to heat the bourbon to cook off the alcohol or use a teaspoon or so of flavored extract).
But this peanut butter cup recipe is versatile, and it's rich enough that you can leave the bourbon out and they'll still be delicious. You can also substitute crushed toffee bars (like Heath candy bits) or plain roasted peanuts for the peanut brittle for a less-sweet treat, or skip it altogether for plain and smooth candies.
Note on Nutritional Information:
Values shown are just an estimate. These were calculated using the quantites shown, but substituting toffee bars instead of the peanut brittle in the filling, dark chocolate chips and clarified butter in the chocolate, and chopped roasted peanuts for the garnish. The actual values will vary.
Nutrition
Calories: 493kcalCarbohydrates: 43gProtein: 9gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 19mgSodium: 409mgPotassium: 336mgFiber: 3gSugar: 33gVitamin A: 160IUVitamin C: 0.1mgCalcium: 103mgIron: 1mg
Tried this recipe?Let us know how it was!