Macadamia Peanut Butter Cups Recipe

Macadamia Peanut Butter Cups Recipe photo by Taste of Home

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A little goes a long way when it comes to these rich morsels. One bite and store-bought peanut butter cups will be a distant memory.

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Macadamia Peanut Butter Cups Recipe

Prep: 40 min. Cook: 5 min. + chilling

Yield: 36 Servings

40 5 45

Ingredients

1 cup macadamia nuts, divided
1/4 cup creamy peanut butter
3 tablespoons confectioners' sugar
3 tablespoons sour cream
1/4 teaspoon vanilla extract
1-1/2 pounds bittersweet chocolate, chopped

Directions

Set aside 36 macadamia nuts for garnish. Finely chop the remaining nuts; set aside.
In a small bowl, combine the peanut butter, confectioners' sugar, sour cream, vanilla and reserved chopped nuts. Cover and refrigerate for 15 minutes.
Meanwhile, in a microwave, melt chocolate; stir until smooth. Pipe about 1 teaspoon chocolate into each of 36 foil-lined miniature muffin cups. Chill for 10 minutes or until firm.
Spoon 1/2 teaspoon peanut butter mixture into each cup. Pipe enough additional chocolate into each cup to cover peanut butter filling. Top each with a macadamia nut. Chill for 10 minutes or until firm. Store in an airtight container in the refrigerator. Yield: 3 dozen.

Nutritional Facts 1 piece equals 137 calories, 12 g fat (5 g saturated fat), 1 mg cholesterol, 19 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Macadamia Peanut Butter Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p70

About Macadamia Nuts

The macadamia nut tree originated in Queensland, Australia and was brought to Hawaii in 1882. Today, virtually all of the world's macadamias are grown on the Big Island. It takes about 7 years for a macadamia to bear fruit, making the nut an in-demand delicacy. It takes 300 pounds of pressure per square inch to crack the shell of the macadamia, making it one of the hardest of all nuts to crack open. Because of that, macadamia nuts are mostly sold shelled.