CANDY.

I have learned to make crack. No really. These are quite possible the most incredible (and addicting) thing I’ve ever made. EVER. Do you like See’s Candy Bordeaux? Then you will LOVE THESE.

I initially set out to make Monster Truffles after seeing the recipe on my friend Lindsay’s blog – Mommy’s Sweet Confessions – if you haven’t already seen her blog, I highly suggest you check it out! All kinds of deliciousness going on over there. Anyway, on my quest to make monster truffles, I came across a similar recipe on Pinterest for chocolate chip cookie dough peanut butter cups. I immediately grabbed a bag of brown sugar, several sticks of butter, and got to melting and stirring. The results were magical, just magical I tell you.

Round 1: Truffles (as you can see, I was too lazy to form these properly, so they’re misshapen. Or maybe it’s not laziness so much as it was a desire to eat the final result. Maybe?)

The inside of the truffle. And yes, those are bite marks. Once you make these for yourself you won’t judge the bite marks.

Round 2: Peanut Butter Cups (same filling, but this time we have milk chocolate as the outside, and the peanut butter cup shape. Oh and also a gigantic candy that should probably not be eaten all in one sitting. Who am I kidding? We all know I ate that in a matter of minutes.)

Destroying the evidence that these magical candies ever existed.


And the inside. Brown sugary-buttery-chocolatey-peanut-buttery-goodness. I really think they taste just like See’s Candy Bordeaux candies but with peanuts.

Anyway, enough rambling. RECIPE TIME!

So I took the basic ingredients from both recipes, and adjusted them. Just ever so slightly.

Chocolate Chip Cookie Dough Peanut Butter Cups (or Truffles)

Adapted from Mommy’s Sweet Confessions and How Sweet Eats

2 1/2 cups milk chocolate chips (I recommend Ghirardelli milk chocolate chips. You can also use Nestle Tollhouse semi-sweet chocolate chips if that’s what you have on hand – that’s what I used for round 1 with the truffles)
1/2 cup (1 stick) salted butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/4 cup chunky peanut butter
3/4 cup powdered sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
A handful of chocolate chips (approximately 1/2 cup)
Cupcake liners (optional)

In a small saucepan, heat butter until melted (it should turn a nice light brown color – browned butter anyone?). Whisk in brown sugar until dissolved (it will create a thick caramel-like texture with the butter floating around, whisk until the butter is mostly incorporated), then let it boil for 1-2 minutes. Remove from heat and whisk in peanut butter and vanilla. The mixture will be fairly liquid. Let sit and cool completely, about 10 minutes. Stir in powdered sugar, salt, and flour until combined. You should now have something reminiscent of cookie dough. The dough should be slightly warm still; while it is still warm, toss in a handful of chocolate chips (your choice as to how much) and stir. The heat of the dough should be just enough to melt a few of the chocolate chips, giving nice little swirls of chocolate, while still leaving a few chocolate chips whole.

Next decide if you will be making the cups or truffles.

Peanut Butter Cups: Line a muffin pan with with liner (or if you want little cups, line a mini muffin pan with mini liners). Melt about 1 1/4 cups of chocolate chips (either in the microwave, in 30 second intervals, stirring after each; or in a double boiler/bain-marie). Drop 1/2-1 teaspoon of chocolate into each liner, then use a pastry brush or back of a teaspoon to brush chocolate up the sides of the liner. Place in the freezer for 15-20 minutes.
Remove the muffin tin from the freezer. Scoop about a teaspoon of the dough into each prepared chocolate cup. I rolled mine into a ball on the teaspoon for a more uniform shape. Melt the remaining chocolate chips. Spoon about a tablespoon of melted chocolate over each dough ball, using the back of the spoon to flatten the ball and create a smooth top. Once complete, pop the tray back into the freezer for about 20 minutes or more (I forgot and left mine in overnight).

You may store these in the fridge if you like, but personally I prefer to leave them at room temperature once they’ve thawed.

Truffles (easier in my opinion): Place the dough in the fridge for about 15 minutes so it is fairly firm. While these are in the fridge, line a baking sheet or anything with parchment paper. Melt all the chocolate chips. Take a teaspoon and form small balls of the dough. Dip the dough in the melted chocolate, rolling it around until it is thoroughly covered. Once covered, use a toothpick or the spoon to place the completed truffles on the lined baking sheet. Place these in the freezer for 20 minutes or more, to allow chocolate to harden.

That’s it. Pretty simple. Just try not to eat them all in one sitting, that’s the hard part.

Oh look, Pinky & Brain and Halloween things. Now how did that get in there?

Happy Monday!

xx

-C

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