|Beautiful Valentine's Day flowers from Ross!|
I used a candy mold to create the cup shape, you can also use mini muffin tins with mini liners, or a regular muffin tin with cupcake liners but only use a bit of chocolate (this will more closely resemble a Reese's Peanut Butter Cup).
Here are a few pictures of the process, and the steps in case you're interested in making these as well!
- Melt chocolate in the microwave on half power, stirring every 30 seconds, until smooth.
- Note, to get the design above melt 1-2 tablespoons of white chocolate chips in the corner of a ziploc bag. When melted snip off the corner and use as a pastry bag to create a design in the bottom of the molds. Continue with step 2...
- For the caramel (this amount can be stretched to fill 12 cups, though I'll likely increase by 50% next time)
- Unwrap 12 caramel candies and put them into a saucepan.
- Add 1 tablespoon skim milk.
- Add 1 1/2 tablespoons butter.
- Melt on low heat (2 or 3) stirring constantly to avoid sticking.
- Pour caramel into another bowl and allow to cool (to avoid remelting the chocolate!)
- For a peanut butter filling you'll want to combine 1 cup smooth peanut butter with 1/2 cup crushed graham crackers and 1/4 cup powdered sugar.
- Update, August 16, 2012 - use only half this amount of peanut butter filling for 12 chocolates. It's more than enough, you will have some left over!
|Pretzels in hardened chocolate shell painted into mold.|
|Crushing pretzels with our mortar and pestle.|
|Filled and topped with chocolate - ready to set in the fridge!|
|Ooey gooey goodness in the middle! (I had to taste test for quality control!)|