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Recipes

Buckeye Cups

8 oz Heavy Cream
6 oz Peter’s® Original™ White Chocolate
9 oz Creamy Peanut Butter
15 oz Peter’s® Peanut Butter Flavored IceCap™ Chips
36 oz Peter's® Marbella™ Bittersweet Chocolate or Peter's® Broc® Milk Chocolate, for shell cups
Sea Salt (Optional)
  1. Prepare molds using bittersweet or milk chocolate (your choice).
  2. Scald the heavy cream. Bring almost to a boil and pour over white chocolate wafers.
  3. Whisk cream and white chocolate together until homogenized.
  4. Add peanut butter and blend.
  5. Melt peanut coating to 95-100⁰F and whisk into mixture.
  6. Allow mixture to cool to room temperature.
  7. Using a planetary mixer and paddle attachment, whip 1-2 minutes to lighten color.
  8. Demold cups and, using a pastry bag with a star tip, pipe into premade chocolate cups.
  9. If desired, top with sea salt.
Yield: 36 Cups