My husband is a sucker for Reeses peanut butter cups. Don’t tell him I told you, but he has a secret stash hiding out in the garage. In case you’re ever at our house, you can find it nestled between the mini fridge and the toolbox (not that I’ve ever snagged one, of course). It began with a quick corral of all the individual sized cups from the kid’s Halloween loot last fall and grew from there. No matter, because I’ve created a chocolate indulgence of my own and hid it far from little (and big) boy prying hands. My more adult version utilizes a high quality dark chocolate paired with home spun pistachio butter and dried cranberries. And no, you won’t find these little beauties hidden out in any old garage, so don’t even try to come knocking.
For a thoroughly adult indulgence, start out by pouring a handful of pistachio nuts into a food processor. Turn it on and let it run for a good two to three minutes, stopping occasionally to scrape down the sides. Here’s my finished nut paste.
Add in a bit of softened butter and some confectioners sugar and pulse until incorporated.
Now, you’ll remove the pistachio mixture from the processor and add in a few dried cranberries by hand.
I realize this looks a bit like the swamp monster with chicken pox, but trust me, it’s good stuff.
Melt up your chocolate the best way you see fit. A double boiler works well or heating it for short spurts in the microwave and stirring is an acceptable alternative.
Using a light coating of chocolate, cover the bottom of your candy paper cups. Run a bit of chocolate along the sides as well if you (ahem) remember.
Place a generous amount of the pistachio mixture inside each cup.
I’m sure you can surmise what comes next….
Tap the baking sheet gently on the table to help flatten the chocolate out. Let them cool completely and prepare to indulge in pure chocolate bliss.
Tip: Begin hunting for the ideal secret stash site immediately, because I guarantee these little delicacies will be in high demand.
Cranberry Pistachio Butter Cups
Total Time: 30 min
1/2 Cup Shelled Pistachios
2 Tbsp Butter, Softened
1/2 Cup Powdered Sugar
1/4 Cup Dried Cranberries
1 Pound High Quality Chocolate
Using a food processor, run the pistachios through until a butter forms. This will take about 3 to 4 minutes.
To the mixture, pulse in the softened butter and powdered sugar.
Remove from the processor and add in the cranberries by hand.
Melt the chocolate either in a double boiler or by cooking chocolate for one minute in the microwave and then 20 second intervals, stirring after each increment, until melted.
Fill mini paper cups with a thin layer of chocolate and run a bit around the edges of the cups if you can.
Add in a large dollop of the pistachio mixture.
Cover with chocolate.
Let cool completely.