We made the tried-and-true chocolate peanut butter cup the perfect size for sharing. Though you may find it hard to let go of a slice.
Skillet Chocolate Peanut Butter Cup
Serves: 1 (8-inch) cup
- 3 (4-ounce) bars bittersweet chocolate, chopped
- 2 (4-ounce) bars semisweet chocolate, chopped
- 2 tablespoons all-vegetable shortening
- 1½ cups creamy peanut butter
- ¾ cup roasted salted peanuts
- 6 tablespoons unsalted butter, softened
- 1½ cups confectioners’ sugar
- ½ teaspoon kosher salt
- Line an 8-inch cast-iron skillet with a double layer of plastic wrap, letting excess extend over sides of pan.
- In the top of a double boiler, cook chocolates and shortening over simmering water, stirring frequently, until chocolate is melted and mixture is smooth. Pour ½ cup melted chocolate into prepared pan, and spread up sides of pan by gently swirling. Freeze until set, about 20 minutes. (Keep remaining chocolate warm.)
- Repeat procedure with another ½ cup melted chocolate, concentrating on spreading chocolate up sides of pan. (Chocolate will firm up quickly since skillet is cold, helping to form thicker sides.) Freeze while preparing filling.
- In a large bowl, beat peanut butter, peanuts, and butter with a mixer at low speed until combined. Gradually add confectioners’ sugar and salt, beating until smooth. Spread mixture into chocolate base. Pour remaining melted chocolate on top, and gently tap pan on counter to spread chocolate evenly. Refrigerate for at least 1 hour. Using excess plastic wrap as handles, remove chocolate cup from pan. Let stand at room temperature for 15 minutes before cutting with a hot knife.
*We used an 8-inch octogonal-shaped Finex cast-iron skillet for our Skillet Chocolate Peanut Butter Cup, but a round 8-inch skillet works just as well.