Serious Eats: Recipes
Cakespy: Inside-Out Peanut Butter Cups
Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
[Original artwork and photographs: Jessie Oleson]
Chocolate peanut butter cups are undoubtedly one of the finer things in life.
But I have my reservations about the construction: the chocolate gets your hands messy and there never seems to be enough peanut butter.
So what would happen if you turned a peanut butter cup inside-out? To find out, I started by using a peanut butter bar cookie crust recipe for the outer shell, then filled them with a peanut butter fudge mixture, thus increasing the peanut butter-to-chocolate ratio dramatically.
While the crumbly nature of the crust doesn't make them much neater to eat, taste-wise, it's a whole new ballgame. It's like the fudgy center is getting a big peanut butter bear hug from the cookie coating. And it's delicious.
Inside-Out Peanut Butter Cups
About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website.
