There are many peanut butter cup recipes. This one is made with fresh roasted peanuts, your food processor and a very simple method. A must try recipe!
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With this recipe you make the filling using fresh peanuts.
To start, line a cupcake pan with paper or foil liners.
Have a plate set out and ready to hold the fillers as you make them.
Place the peanuts into your food processor and puree for 3-4 minutes until very smooth.
Add the honey, oil, confectioners' sugar, vanilla and salt.
Puree until completely combined. Scrape down the sides as needed.
Using clean hands and a teaspoon, take two teaspoonfuls and using your hands form a ball, then flatten the ball into a disk that will fit into the cupcake liners. They must be small enough that they will not touch the sides as you need space for the chocolate to go around them.
Place the disk onto the plate and proceed until you have made 12 the same size.
Melt the chocolate in the top of a double boiler over low heat.
To assemble the cups, work quickly and spoon about 2 teaspoons of chocolate into the bottom of each liner. Be sure to carefully coat the bottoms in a complete, thin layer and to coast the sides about half way up.
Gently place each of the flattened peanut butter disks into the center of the cups and give each a gentle tap to secure them into the chocolate. Be careful not to push too hard. You do not want to push them through the chocolate.
Next cover each one with an additional teaspoon of chocolate. Be sure to cover the top completely and allow the chocolate to surround the sides of the peanut butter, totally enclosing it.
Gently smooth out the tops with the back of the spoon. Give the pan a gentle shake to pat down. Let sit undisturbed for at least 4 hours until the cups harden.
If you do not eat them all, store in an airtight container. This is using fresh peanuts and will keep for two weeks. To keep them a nice soft texture do not refrigerate.