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    Home » Video » Cooking TV

    Halloween Treat Chocolate Peanut Butter Cups : GardenFork.TV

    by Eric · This post may contain affiliate links, its one way we pay the bills. · 16 Comments

    A great snack recipe from Karen Solomon, author of Jam It, Pickle It, Cure It . I saw this book at the MakerFaire and requested a copy from the publisher, and the rest is history. Watch as Eric works with chocolate.

    What are your favorite snack recipes? let us know below:

    « You Can't Have Over-Excited Bread : GardenFork Radio
    Hive Crashes & Roundabouts : GardenFork Radio »

    Reader Interactions

    Comments

    1. Tim

      November 22, 2010 at 10:54 am

      This is a must try. Chocolate and peanut butter were made for each other.

      One thing you might want to try is different flavors of peanut butter. One I would recommend is banana peanut butter.

      Another related suggestion - the next time you make s'mores at the campfire, use peanut butter cups instead of plain chocolate. The resulting s'more is in an entirely different league.

    2. Shellie

      November 22, 2010 at 6:26 pm

      Another great sweet snack or small sweet to serve guests after a meal is Black Raspberry Truffles. Just bake your favorite chocolate cake per regular directions. When cool enough crumb it up with a fork in a large bowl. (I know, it goes against nature to intentionally crumb up a whole cake!)
      Stir in 1/2 to 1 c. of seedless black raspberry jam. ( just to moisten cake enough to be able to form into balls) Then form 1-2 tbsp at a time into balls, depending on size you want. When all are formed dip in your favorite melted chocolate coating and set on wax paper. Let set, then dip one more time. Can drizzle tops with white chocolate to dress them up. Very yummy and look like you worked harder than you really did.

    3. Bruce Berg

      November 23, 2010 at 7:22 am

      I've always wanted to try a recipe that comes close to the Reese's Peanut Butter Cup and now I have what looks to be a winner of a recipe!

      Instead of shopping the day after Thanksgiving, I'm planning on making a few batches of my famous fudge and now I gotta try the peanut butter cup recipe.

      Great video!

    4. Scott

      November 26, 2010 at 4:52 am

      Hey Eric

      The key to successfully melting or tempering chocolate is to do it gradually with indirect, very low heat, while gently stirring until the chocolate is almost melted. Remove from the heat source and stir until it melts completely. It may take awhile, but do not put it back on the heat source....l or use the microwave 🙂 lol

      Make sure no beads of moisture are allowed to mingle with the chocolate while melting or it will become a grainy, lumpy mess called seizing. If this happens, you can try adding a little vegetable oil and heating the two together for use in a recipe, but it doesn't always work. Once vegetable oil is added it can no longer be tempered.

      Milk and white chocolate are especially sensitive to heat, more than dark. White chocolate is the most delicate to work with because it contains milk solids.

      The chocolate can easily lump up if exposed to too much heat. Most people see this and turn up the heat, which causes further problems generally burning the milk solids.

      Chocolate is as temperamental as it is wonderful. The two most common problems of working with chocolate are separating and seizing. There are steps to follow which ensure that neither separation nor seizing occur:

      Separation happens when the cocoa butter separates from the solids because it is heated too hot. An indication is a gray film, called bloom, that you will see on the outside of the hardened chocolate, when cooled and there is no way to salvage it. Instead, use gentle heat and don't forget to stir.

      Seizing is what happens when chocolate clumps and becomes stiff and grainy from moisture being introduced or the chocolate burns. You can fix it sometimes, but then it becomes unusable for anything except baking recipes.

      Looks like it tuned out bonza anyway

      have a good'en

      Scott

    5. Eric Gunnar Rochow

      November 27, 2010 at 8:01 pm

      thanks for the expert reply. i've never used chocolate much in recipes, except for brownies. eric.

    6. Scott

      December 01, 2010 at 6:26 am

      Hey Eric

      Once you have it down pat its a beautiful thing...

      When are you going to do some more bee videos?

      We are just coming its late spring/ early summer here and we are about get our first hive (inspired partly by gardenfork tv).

    7. Scott

      December 09, 2010 at 5:57 am

      Hey Eric

      Nice.. That's what i was thinking, but i am on an urban block, our bi laws say our land is large enough to hold at least 2 hives, We have a killer vegie garden so i would love to get 2 but I'm a little concerned that there might be too many bee flying round the place, annoying the neighbors etc.

      what do you think?

      Thanks

    8. Cookie

      December 15, 2010 at 4:03 pm

      Eric, I am glad you did not give your dog any chocolate. I am sure you know that chocolate can make both dogs & cats very sick. Reminding your viewers of this fact, could save a pets life. Thanks. I loved the video also.

    9. Andrea

      December 19, 2010 at 10:12 am

      OOhhhh yum, another good one is.........take a package of oreos, crumble them up. Take a package of cream cheese, mix with crumbles oreos and form balls. Chill balls for a few minutes while melting (in a double boiler) a package of choc. chips. Dip the oreo balls in the choc and let set or you can chill to harden. MMmmmm. So easy.

    10. Eric Gunnar Rochow

      December 21, 2010 at 12:45 pm

      cream cheese makes everything good. eric.

    11. Desiree Kennedy

      December 26, 2010 at 3:31 pm

      Having a chocolate expert on the show would be cool. It's not that easy to work with and there is that whole percentile of coca ratio...
      This was really entertaining!

    12. Eric Gunnar Rochow

      December 28, 2010 at 1:17 pm

      i asked the one chocolate expert i know, but did not hear back. if anyone has suggestions on a guest , please let me know. thx. eric.

    13. jenn

      January 06, 2011 at 8:34 am

      a trick i learned recently from another recipe for melting chocolate in a microwave: heat half of the chips, stirring often, then stir in the other half of the chips and the residual heat will melt the whole thing smoothly.

      if i'm making candies and i want a really thin coating, i add a tiny bit of shortening to make it flow a bit better.

    14. jenn

      January 06, 2011 at 8:44 am

      the more hip ladies might be able to point you in the direction of a great chocolatier to interview. they have chocolate (and beer!) in every show.

      http://www.morehipthanhippie.com/

    15. Becky

      March 31, 2011 at 6:11 pm

      I'm thinking of making these - how many cups does this recipe make (approximately) because I need to make a lot - 30 or a bit more. I want to know if i need to double or triple the recipe. Thanks!

    16. Amanda

      March 25, 2012 at 9:43 am

      Oh my. Where did you get that labrador? He looks exactly like my lab that I gave up for adoption several years ago.

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