She Strengthens

Elevate Your Halloween Treats with These Decadent Peanut Butta Cups

A Twist on a Classic Favorite

Imagine taking the beloved combination of chocolate and peanut butter to new heights. Our handcrafted Halloween candies do just that, adding a delightful crunch from ground graham crackers and taming the sweetness with high-quality milk chocolate and natural peanut butter.

Get Ready to Indulge

Before you begin, make sure you have the necessary tools at your disposal. You’ll need an electronic kitchen scale, a chocolate thermometer, a silicone pastry brush, a 24-well mini muffin pan, and an offset spatula.

Selecting the Finest Ingredients

Professional pastry chefs swear by couverture chocolate, which contains more cocoa butter than regular chocolate. For this recipe, we recommend using E. Guittard 38 percent Cacao Milk Chocolate Wafers, available at specialty grocery stores and online.

The Perfect Environment

When working with chocolate, it’s essential to maintain a room-temperature environment (mid-60s to low 70s). Avoid tempering chocolate on hot days, and if possible, work in an air-conditioned space.

Yield and Difficulty

This recipe yields 24 Peanut Butta Cups and is considered hard, requiring about 1 hour and 45 minutes of active time.

The Filling

In a stand mixer fitted with a paddle attachment, combine 1/3 cup graham cracker crumbs, 3/4 cup powdered sugar, and 3/4 cup natural crunchy peanut butter. Mix until the filling is well combined and resembles cookie dough. Divide the mixture into 24 balls, then shape into compact rounds that fit snugly in the mini muffin pan wells.

The Chocolate Coating

To temper the chocolate, fill a large bowl with cold water and add ice cubes. Bring a saucepan of water to a simmer, then turn off the heat. Place 12 ounces of chocolate in a dry heatproof bowl and set it over the saucepan. Stir until the chocolate reaches 118°F, then remove the bowl from the saucepan and add the remaining 4 ounces of chocolate. Stir until the chocolate cools to 80°F. To speed up the cooling process, place the bowl over the reserved cold-water bath.

Assembling the Peanut Butta Cups

Using a small pastry brush, liberally spread the tempered chocolate inside each cup of the muffin pan. Divide the filling among the chocolate wells, then spoon chocolate over each filling until completely covered. Scrape across the top of the muffin pan to remove excess chocolate and even out the candy tops. Place the pan in the freezer for 20 minutes to set up.

Enjoy Your Delicious Creations

The Peanut Butta Cups will last up to 3 weeks in the refrigerator or up to 2 months in the freezer. Let them come to room temperature before serving.