Recently, I’ve been going through lots of old posts and putting a decent amount of them on “private” for the time being. There’s nothing inappropriate or endangering written in them; I’ve just realized lately how much information about me is so easily available on the internet, and it’s a little weird. I love my readers and the support everyone has given me over the years, but I also know from numbers that there are hundreds more lurkers than the few dozen I’m familiar with- lurkers that are undoubtedly mostly awesome, but could include future employers and scary internet trollers.
So, I’m keeping the blog mystery, so to speak: leaving the posts that are relevant, interesting, fun and have a point- and hibernating those random rambles whose silly information mounts up to a lot. Quality over quantity, right?
While doing my blorginization, I stumbled across this recipe that I posted a few months ago in the middle of a dinner post. Homemade peanut butter cups are incredibly easy to make and a total crowd pleaser- they obviously deserve their own post! There are tons of recipes for them out there, but here’s my take on them.
Dark Chocolate Sea Salt Peanut Butter Cups
Yields about 24 mini cups or 12 large ones
- 12 oz bag good-quality semi-sweet chocolate chips (I used Ghirardelli)
- 1 tsp sea salt
- 1/2 cup natural chunky peanut butter, refrigerated
- 2 tablespoons confectioner’s sugar.
- roasted salted peanuts, for garnish
- Line 24 mini muffin tins or 12 regular muffin tins with paper liners.
- In a microwave-safe bowl, melt the chocolate chips by microwaving at 50% power for about 2 minutes, stirring halfway through.
- Add the sea salt to the melted chocolate and stir very well. Use two spoons to pour a thin layer of chocolate into the bottom of each muffin mold, then place in the freezer for a few minutes to solidify.
- In a small bowl, combine the peanut butter and confectioner’s sugar. Use a teaspoon to scoop the mixture onto the hardened chocolate.
- Working quickly, spoon the remaining chocolate over the peanut butter. Top with a few salted peanuts and immediately refrigerate or freeze until solid.