Monday, 14 October 2013

Homemade Nutella Peanut Butter Cups

Americans love their Reese's Peanut Butter Cups. And so do I! I decided to make my peanut butter cups a little more suitable for my taste buds and instead of using chocolate, I used Nutella (I love Nutella and probably use it too much). So these cups are gluten free Nutella peanut butter cups made straight out of my kitchen. These are so easy (yet a little messy) and super fun to make. Give them a shot!

*Makes: 27 cups

  • 1 cup (260g) creamy peanut butter
  • 1 package (about 300g) of gluten free digestives, chopped
  • 1/2 cup and 4 tsps (70g) powdered sugar
  • 1 tsp table salt
  • About 36 oz. (900g) of Nutella (I know, it's a ton)


Step 1: Fill a medium-sized pot half way and bring to a simmer. Place a large heat proof bowl on top of the simmering water and add your Nutella. With the heat turned down low, stir the chocolate until it's melted and smooth. It's quite a large amount of Nutella, so it may take some time (about 5 or 10 minutes).

Step 2: In a separate large bowl, combine the rest of the ingredients. Mix together until well combined. Let the peanut butter mixture chill in the freezer for 10 minutes while you prepare the first layer. 

Step 3: Line a muffin tin with paper cupcake liners (or you can use a silicone mold, but the paper liners work just fine). Add 1 tsp of chocolate into the bottom of each baking cup. With the back of a small spoon, spray it with cooking spray and smooth out the chocolate to make sure it reaches all the edges of the baking cup.
Once that's finished, place it in the freezer for about 5-10 minutes (keeping it level in the freezer).

Step 4: Meanwhile, take about 1 1/2 tsps of the peanut butter mixture and shape into a ball and then flatten out a bit into a disc. When the bottom layer of chocolate is set, remove the cups from the freezer place the peanut butter discs directly in the center of the chocolate cups. Make sure the discs aren't touching any of the edges, otherwise the top layer of chocolate won't flow down the sides correctly.

Step 5: After all the discs are placed, add 1 tbsp of melted Nutella on top of each peanut butter disc. With the back of a small spoon (sprayed with cooking spray), smooth the chocolate over the edges of the disc, making sure the chocolate settles between all the nooks and evenly coats the peanut butter disc.

Step 6: Once all the cups are filled, give the muffin tin another few shakes to settle the chocolate and pop them into the freezer for at least an hour (if not longer).

Step 7: Remove from the silicone cups and serve immediately. If not serving immediately, loosely wrap each peanut butter cup in aluminum foil and keep in the freezer or fridge until you're ready to serve. Enjoy!

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