These homemade chocolates includes peanut butter cups, bourbon pecan candy balls, and coconut almond candies. No bake, easy to assemble, simple gift option!
Total Time:30 minutes
1–1/2 cups milk chocolate chips
¾ cup semisweet chocolate chips
1–1/2 tablespoons shortening
½ cup peanut butter
1 tablespoon unsalted butter, softened
pinch of salt
½ cup powdered sugar
In a double boiler or heat proof bowl set over a pot of simmering water on medium-low heat, melt the chocolate chips and shortening together. Stir frequently to ensure that the chocolate does not get too hot. If you allow the chocolate to become too hot, it could seize up, so be sure to keep the water on medium-low heat. Once melted, set off to the side while you prepare your filling.
In the meantime, cream together the peanut butter and butter in a medium sized bowl. Add the salt and powdered sugar and continue to beat until smooth and fluffy. Set in the fridge to chill briefly.
Line a mini muffin pan with waxed paper candy cups. Fill a plastic sandwich bag (or a piping bag fitted with a small round tip) with approximately half of the melted chocolate and snip the tip of it off, being sure to not cut too large of a hole or allow all of the chocolate to drip out immediately. Squeeze 1 teaspoon of chocolate in to the bottom of each of the 24 paper candy cups and then set the plastic bag aside. Use a small instrument (I use a small clean paint brush or the end of a chopstick) to paint the chocolate up the sides of the paper candy cup, coating up at least half of the height of the paper. This prevents the filling from showing out the sides of the chocolate once the candies are assembled. If you don’t care if the filling shows, you can skip this step. Once covered, place the pan in the fridge or freezer to chill for about 5 minutes.
Once firmed up, scoop teaspoon sized rounds of the peanut butter filling into the bottom of each cup. You can lightly wet your finger and gently smooth out the top of the peanut butter to make a flatter mound of filling.
Add more chocolate to your plastic bag and then top each peanut butter mound with an additional teaspoon of chocolate. Use your paint brush to smooth out the chocolate and cover the peanut butter completely, and then gently rap your pan on the counter to smooth and settle all three layers of the candy. Allow them to rest in the mini muffin tin in the fridge or freezer for at least 30 minutes. Store candies in the fridge for up to two weeks. The candies may form a white film on the chocolate if stored at room temperature for extended periods of time.