Hey, you got your chocolate in my bourbon. No, you got your bourbon in my chocolate! Wait, nobody would have a problem with that. Unlike the classic commercials for “two great tastes in one candy bar,” where a klutzy move would result in a chocolate bar falling into a jar of peanut butter, you might call these homemade peanut butter cups with bourbon an entirely planned happy accident.
Bourbon, as it turns out, adds a surprising layer to the chocolate–peanut butter flavor profile. Try these at your holiday party and kick things up a notch. As for which type of bourbon, well, we’ll leave that experimentation up to you, though you may want not want to waste your Pappy Van Winkle on these treats.
- 1 1/2 package (11 1/2-ounce) milk or dark chocolate chips
- 1 shot bourbon
- 1 cup creamy peanut butter
- 3 tablespoons vegetable shortening, softened
- 1/4 cup butter
- 1 1/2 cups confectioner's sugar
- 1/2 teaspoon salt
- Line a 12-cup muffin tin with paper liners. In a saucepan, add the shot of boubon and the shortening to the chocolate chips and place over very low heat.
- Stir until the mixture is smooth. *Make sure to add the alcohol to the chocolate when it is still solid, as adding liquid to already melted chocolate will make it seize.* Allow to cool slightly, but make sure the mixture is still pourable.
- Spoon 1 tablespoon of chocolate inside the cups, covering bottom half of each cup. Chill for 30 minutes, or until cool.
- In a bowl, combine the confectioners' sugar, peanut butter, salt, and the butter till well incorporated. Spoon 2 heaped teaspoons of the peanut butter mixture over the chocolate cups and press down firmly.
- Spoon another tablespoon of the chocolate mixture over the peanut butter, allowing the chocolate to completely cover the peanut butter. (If the mixture is cold and no longer pourable, return to the stove over low heat for a minute, until smooth.)
- Chill for 3 hours, or until firm.