There are 2 ways to make these beauties. There’s the quick way, where you just melt the chocolate and layer it with peanut butter, but they need to stay in the fridge or they will melt. If you take the time to temper the chocolate, well, you will have peanut butter cups that people will rave over.
Makes about 24 peanut butter cups
Temper the chocolate: Melt 1 ½ cups chocolate in a double boiler or in a glass bowl over a pan of boiling water and stir until chocolate melts and reaches 119o. Remove from heat and place on a dry towel (do not let water hit the chocolate) and dry the bottom of the bowl. Stir in remaining chocolate until the temperature reduces to 86o. Stir until smooth. Return the bowl over the boiling water and stir for 5 seconds. Remove to the towel and dry the bottom.
Combine peanut butter, rice syrup and salt in a saucepan and cook over low heat until the mixture is soft and smooth.
Spoon tempered chocolate into each candy paper to fill them 1/3-full.
Spoon peanut butter on top of chocolate in each cup, filling 2/3-full. Top each cup with chocolate, filling cups full. Set aside until set, about 30 minutes. You can speed the setting process by placing the cups in the refrigerator.