For the best experience, please enable JavaScript.
Gourmet Cashew & White Chocolate Peanut Butter Cups
Prep: 20 minutes
Cook: 5 minutes
Servings: 12 cups
Reimagining a Classic Favorite
Forget the store-bought version and prepare to be amazed by this gourmet peanut butter cup. The addition of cashews lends an extra layer of creaminess and a subtle sweetness to the filling, while the white chocolate shell provides a decadent, vanilla-kissed alternative to the traditional milk or dark chocolate.
Materials
- 10 ounces high-quality white chocolate, chopped
- 1/2 cup creamy peanut butter
- 1/4 cup finely ground roasted cashews (cashew flour consistency)
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- A pinch of salt
- Coarsely chopped cashews for topping
Preparation
- Line a 12-cup mini muffin tin with paper or foil liners.
- In a small bowl, mix together the creamy peanut butter, finely ground cashews, powdered sugar, vanilla extract, and salt until a smooth, thick filling forms. Set aside.
Cooking
- Melt the chopped white chocolate in a microwave-safe bowl in 30-second increments, stirring until smooth. Be careful not to overheat white chocolate.
- Spoon about 1 teaspoon of melted white chocolate into the bottom of each muffin liner. Use the back of the spoon to push the chocolate up the sides of the liner, creating a cup shape.
- Refrigerate the tin for 5-10 minutes to allow the chocolate shells to set.
- Remove the tin from the fridge. Place a small ball of the peanut butter-cashew filling into each chocolate cup, gently pressing it down.
- Spoon the remaining melted white chocolate over the filling, spreading it to the edges to seal the cup. If the chocolate has thickened, you can gently reheat it.
- Sprinkle the top of each cup with a few coarsely chopped cashews.
- Refrigerate for at least 30 minutes, or until the cups are completely firm.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.