These Frozen Peanut Butter Cups Are Even Better Than Reese’s

These Frozen Peanut Butter Cups Are Even Better Than Reese’s

The only thing better than a good recipe? When something’s so easy that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the dishes and drinks we can make with our eyes closed.

In the Gourmet Makes episode when recipe developer Claire Saffitz tackles Reese’s peanut butter cups, she professes, “Reeses are the one candy that I still eat as an adult fairly regularly. I’ll be taking a lot of these home to put in my freezer because I like to eat them frozen.”

This is the correct answer. Reese’s are objectively the best gas station candy and somehow even better frozen. But there is room for improvement. A Snickers ice cream bar—a near perfect foodstuff—is not simply a frozen Snickers. Imagine a Reese’s fresh from the freezer that is bite-size, not too sweet, just the right amount of salty, with a filling the texture of semifreddo. You can have that thanks to a recipe that I saw on Tyler Florence’s Food Network show circa 2007 and have been making ever since.

But first, you will need 1″ paper or foil candy cups and a mini muffin tin. This is an annoying purchase, but it is worth it, and maybe you’ll make these jam-filled doughnut muffins in the future? Place the liners in the pan and spray them lightly with cooking spray. (You can skip this step, but as Saffitz discovers in the video, the wrappers will be trickier to peel off.)

Mini Muffin Pan With Quick Release Coating

Melt 1 lb. semisweet or bittersweet chocolate; you could go full double boiler on this, but I prefer to use the microwave in 10-second bursts. While Florence uses a paint brush to coat the insides of each cup, I simply spoon melted chocolate into each cup, then use the back of the spoon to smear some chocolate up the sides. (It won’t be perfect—that’s fine!) Pop the tray into the freezer.

While that chills, whip 1 cup heavy cream until soft peaks form. In a separate bowl, combine 1 cup creamy peanut butter (sweetened and unsweetened both work), ¼ cup honey, and ¼ cup warm water. As you stir it all together, the peanut butter may seize; don’t fret, just keep stirring and it’ll sort itself out. Gently fold the whipped cream into the peanut butter mixture, until just a few white wisps remain. Transfer to a gallon plastic bag or piping bag.

Remove the mini muffin tin from the freezer and pipe peanut butter cream into each chocolate shell. Return to the freezer for about 15 minutes, until firm to the touch. Then, spoon more melted chocolate over the filling, using the back of a spoon to encase the peanut butter cream inside its delectable chocolate tomb. Sprinkle each cup with flaky salt like Maldon, then return to the freezer.

Once the chocolate is firm, they can be transferred to a storage container and kept in the freezer for—I’m going to be honest, I have no idea how long these will keep since they’re usually gone within a couple days in my house. Share them with children if you must, but these salty-bittersweet treats are definitely candy for adults.

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