Too often I find myself in this situation: I just finished a swanky meal and the waiter asks if I want to see the dessert menu.
Um, NO. Then I’ll want every single thing on it, and there is absolutely no room left in my stomach after the appetizer, entree and two cocktails. It just isn’t going to happen. That always makes me sad.
This is why it’s nice to have something like these Bourbon Caramel Peanut Butter Cups on hand. Post-Valentine’s Day dinner, you don’t want to have to be rolled away from the dinner table. 
A little treat like this will be rich and satisfying, but won’t leave you feeling like a glutton.
Although I guess that depends on how many you eat…
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Caramel and Bourbon Peanut Butter Cups
- Total Time: 35 minutes
- Yield: 50 pieces 1x
Description
These Caramel and Bourbon Peanut Butter Cups are a rich and satisfying treat, perfect for enjoying after a special meal without feeling overly indulgent.
Ingredients
- 2 cups (480 ml) confectioners sugar, sifted
- 1 3/4 cups (420 ml) smooth all natural peanut butter
- 3 tbsp unsalted butter
- 1/4 cup (60 ml) bourbon
- 1/2 tsp vanilla extract
- 1 1/4 lb (565 g) chocolate (bittersweet, semisweet, milk or a combination)
- 1/2 tsp espresso powder
- 3/4 cup (180 ml) thick caramel
- 50 mini candy cups (foil is easier to peel off)
- gold sprinkles (optional)
Instructions
- In an electric mixer fitted with the paddle attachment, combine the confectioners sugar, peanut butter, and unsalted butter. Beat on medium-low speed until the mixture is smooth and well combined.
- Add the bourbon and vanilla extract to the mixture and continue to mix until fully incorporated.
- In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring in between, until completely smooth.
- Line a mini muffin tin with paper liners. Spoon a small amount of melted chocolate into each liner, just enough to cover the bottom.
- Place a small spoonful of the peanut butter mixture on top of the chocolate layer in each liner.
- Cover the peanut butter mixture with another spoonful of melted chocolate, ensuring it is completely covered.
- Refrigerate the peanut butter cups for at least 30 minutes, or until the chocolate is set and firm.
- Once set, remove the peanut butter cups from the muffin tin and store them in an airtight container in the refrigerator.
Notes
- Store the peanut butter cups in an airtight container in the refrigerator to keep them fresh.
- You can use either bittersweet or semisweet chocolate depending on your preference.
- These treats are perfect for a post-dinner indulgence without feeling too heavy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 15
- Sodium: 60
- Fat: 8
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
- Cholesterol: 5
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Frequently Asked Questions
What does the bourbon actually do in this peanut butter filling?
¼ cup of bourbon is beaten into the confectioners’ sugar and peanut butter base alongside ½ teaspoon of vanilla extract. It adds a distinctive warm, slightly oak-y depth that cuts through the sweetness of the 2 cups of powdered sugar and the richness of the 1¾ cups of peanut butter — giving these an adult complexity that makes them different from a standard peanut butter cup.
Why does the recipe add espresso powder to the chocolate?
½ teaspoon of espresso powder is stirred into the melted chocolate. Espresso amplifies the perception of chocolate flavor without making the cups taste of coffee — it’s a classic baker’s trick that makes the bittersweet or semisweet chocolate shell taste deeper and more intense.
How should these be stored and how long do they keep?
The notes say to store the peanut butter cups in an airtight container in the refrigerator to keep them fresh. Because the filling contains butter and natural peanut butter (no stabilizers), refrigeration is essential; they will keep well for several days chilled.
