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Peanut butter cups

Peanut butter cups
By Dale Murphy on Monday, January 6, 2014 at 8:47pm
Makes around 4 dozen
1 cup creamy unsalted peanut butter
4 tablespoons unsalted butter
1/3 cup light brown sugar
3/4 cups powdered sugar
1 teaspoon coarse sea salt
32 ounces high-quality chocolate (use milk chocolate if you’d like to truly mimic the classic flavor)

Mix together peanut butter, butter, sugars, and salt in a bowl. Taste, then add more salt if needed. Roughly chop chocolate, then melt it in a heavy bottomed saucepan over low heat on the stove top until smooth. Transfer half to a heatproof measuring cup. Arrange mini cupcake wrappers on a baking sheet. Pour just enough chocolate in to fill the bottom of the wrapper about 1/8 of an inch. Gently lift and drop the tray once or twice to flatten out the chocolate, then place in the fridge for 10 minutes. While the chocolate is chilling, begin shaping heaping teaspoons of peanut butter filling into discs about the diameter of a quarter, and setting them aside on parchment paper. Remove the chilled chocolate from the fridge, then place each peanut butter disc into a cupcake wrapper.
Transfer the remaining chocolate to your heatproof measuring cup. (If it isn?t as warm or pourable as you?d like, reheat it for a moment or two on the stove top. Pour into cupcake wrappers until peanut butter discs are just covered. Once you?ve covered all of them, gently lift and drop the tray again to even out the chocolate, then add more to the wrappers as needed.
Sprinkle the tops with a little extra coarse sea salt if you like, then place the tray in the fridge for 30 minutes.

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