The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen!

Featured Recipe: PB&J Cups

This is a fancified version of the childhood favorite. While some people might say, "Why put jam in a peanut butter cup?," we say, "Why on earth not?" Liz made a version of these when she first started working at Roni-Sue’s Chocolates--a celebrated little chocolate shop on the Lower East Side of Manhattan--and was surprised at how popular they were... until our PB&J candy bar was born. But that’s a horse of a different color. For now, these make lovely gifts that are sure to please--and note that the peanut butter is interchangeable with an equal amount of almond butter, or any other nut butter that tickles your fancy.

Makes about 100 bite-size candies

Special Equipment

• Heatproof spatula
• 3 plastic piping bags or gallon-size zip-top bags
• Kitchen scissors
• 100 small foil candy cups
• 2 large (13" x 18") rimmed baking sheets, lined with parchment or wax paper

Ingredients for the Peanut Butter Filling

• 7 1/2 ounces (225 g) white chocolate, chopped (about 1 1/4 cups)
• 1/4 cup (60 g) heavy (whipping) cream
• 1 tablespoon (25 g) light corn syrup
• 3/4 cup (135 g) creamy commercial peanut butter, such as Skippy
• 1 teaspoon (5 g) kosher salt

Ingredients for the Chocolate Cups and Garnish

• 4 cups (26 ounces/740 g) chopped dark chocolate, or 4 cups (26 ounces/740 g) chopped dark chocolate and 2/3 cup(150 g) mild vegetable oil
• 2/3 cup (175 g) seedless raspberry jam
• Maldon sea salt or fleur de sel

Directions

1. Make the peanut butter filling: In a medium-size microwave-safe bowl, microwave the white chocolate in 15-second intervals, stirring between each with the heatproof spatuala, until it has softened to the touch (it doesn’t need to be melted). (Alternatively, soften it in a bowl set over a saucepan of simmering water.) Set aside.

2. Combine the cream and corn syrup in a small (1-quart) saucepan, and cook over medium heat until the mixture is steaming and bubbles are just starting to form around the edge. Remove the pan from the heat and pour the cream mixture over the white chocolate. Allow it to sit for 1 minute; then stir with the spatula until all the white chocolate is melted and the mixture is smooth.

3. Stir in the peanut butter and kosher salt. Transfer the filling to the piping bag and snip a hole 1/2 inch from the tip; set it aside in a bowl.

4. Make the chocolate for lining the cups: Temper the 4 cups chocolate according to the instructions on page 26, or use the 4 cups chocolate and 2/3 cup oil to make Cheater’s Chocolate Coating as directed on page 32. Transfer the prepared chocolate to a piping bag and snip a hole 1/4 inch from the tip; set it aside in a bowl.

5. Set half of the foil cups on one of the prepared baking sheets. Working with 10 cups at a time, pipe the chocolate into the cups, filling them halfway. Then, starting with the first cup, tilt each cup to coat the inside completely, and pour the excess chocolate back into the bowl. Turn the coated cups upside down on the baking sheet and let them stand for 30 seconds. Turn the cups right side up and transfer them to the second baking sheet. Repeat with the remaining foil cups. Allow the coated cups to set until the chocolate is firm, 10 minutes.

6. When the peanut butter filling is no longer warm but still pipes easily, pipe it into each cup to fill it about halfway. (If the peanut butter filling hardens slightly, microwave the bag on High for 3 to 5 seconds and knead it thoroughly. Or place the piping bag in a bowl set over a saucepan of simmering water and gently knead it after 30 seconds. Repeat as needed until the mixture pipes easily.)

7. Fill the remaining piping bag with the jam and snip a hole 1/2-inch from the tip. Pipe a generous 1/2 teaspoon of jam over the filling in each cup, being careful to avoid getting jam on the rim (which will prevent the top layer of chocolate from properly adhering to the cup).

8. Pipe the remaining chocolate on top of the jam to fill each cup completely. Tap the bottom of each cup gently against the baking sheet to level the chocolate. Top with a few flakes of Maldon salt. Let the filled cups stand until firm to the touch, about 15 minutes.

Store the PB&J Cups in an airtight container for up to 1 week.

Download a PDF of this recipe.