I was in the mood for chocolate the other night, which is actually nothing unusual. I have leaf-shaped Wilton silicone molds that I hadn't used in a while, so I decided to try a version of the Reese Cup shaped like a leaf. I used crunchy peanut butter because I really prefer it, but creamy would be fine.Chocolate Leaves with Peanut Butter Filling
1-12 oz bag semisweet chocolate morsels (I recommend Ghirardelli for both)
1-12 oz bag milk chocolate morsels
1/2 cup crunchy peanut butter
1 cup confectioners sugar
1/2 cup butter, melted
1 tsp vanilla
1. Melt chocolate morsels in the microwave. Check and stir at 30 second intervals until completely melted.
2. In a separate bowl, combine peanut butter, butter, confectioners sugar, and vanilla.
3. Slowly spoon or pipe a small amount of chocolate into each mold. You really only need just enough to cover the bottoms.
4. Place a small amount of peanut butter onto the chocolate. I did this with my fingers and shaped the peanut butter to spread it out inside the leaf. (To hopefully get a bite of peanut butter with each bite of chocolate!)
5. Spoon just enough chocolate over the peanut butter to cover it.
6. Chill in the refrigerator for at least an hour. Remove from molds.
Yield: about 18
Here are my molds. I got them at Walmart a couple of years ago.
Have your peanut butter mixture and melted chocolate ready:
Place a small amount of chocolate in the mold, then peanut butter, then cover with chocolate. Spread out with a spoon.
Chill until hardened, at least an hour:
Remove from molds. These molds make that part really easy.
They turned out to be oh, so yummy. I kept them in the refrigerator because I like the contrast of the crunchy chocolate with the peanut butter.
