How long should i chill?!
my recipe for peanut butter cups says:
1 stick butter
1 cup peanut butter
1-lb box confectioner's sugar
8-oz hershey's milk chocolate bars
mix first 3 ingredients together and spread in buttered 9x13 pan!. chill!. melt chocolate and spread over mixture!. chill!. cut into pieces!.
it doesn't say how long i should chill it!.
how long do you think!?Www@FoodAQ@Com
1 stick butter
1 cup peanut butter
1-lb box confectioner's sugar
8-oz hershey's milk chocolate bars
mix first 3 ingredients together and spread in buttered 9x13 pan!. chill!. melt chocolate and spread over mixture!. chill!. cut into pieces!.
it doesn't say how long i should chill it!.
how long do you think!?Www@FoodAQ@Com
Answers:
It sounds like your recipe calls for, not cups, but Reese's in the form similar to Rice Krispy treats (I love this section, because just on the mere mention of some items means you might see future questions about them!. Mmmm, Rice Krispy treats!.!.)
As an experienced peanut butter cup maker and baker's assistant, I have lots of experience with melted chocolate!. When considering chilltime, the most important thing to do is chill SLOWLY!.
First of all, let me give you my recipe suggestions (for actual peanut butter "cups"):
1!. The confectioner's sugar will be to mix with the peanut butter itself!. I use powdered sugar, but that is just fine if not better!.
2!. Melt the chocolate in increments of 25-30 seconds in the microwave to prevent burning!. If the texture isn't creamy enogh, you can make it creamier by adding a very small amount of vegetable or canola oil to it, then mixing it!. It adds to the sheen lightly as well!.
3!. I don't use butter, but it would be in combination with the PB/sugar mix!.
4!. Use a tray similar to that of a muffin tray, only with smaller indentations!. Using their tray would prevent you from having to use that butter and will form the cups for you!. If you have to use a muffin tray, you'll have some dang large cups (isn't that one reason for making homemade store-bought things, though!? To change the size!? I once saw a 45 lb!. Hershey bar!. How about a footlong granola bar!?) Make them large enough and you could go Guiness all the way!.!.
5!. Spread your chocolate by pouring a small bit into the cup indentation; enough to make the desired thickness/strength for the bottom of the cup!. Using the round end of a wooden spoon, or a metal spoon, or whatever you have available to use to spread, bring the chocolate up to the sides!. At first, the sides will not hold much, but this will be done incrementally!. Once the sides have been sufficiently covered at first, on the workaround of the tray you will already have hardened chocolate!. Pour more into the cup, and repeat!. Two times may be enough to make a strong chocolate wall!. Once finished, the workaround should ensure hardened chocolate!. If not, 3-4 minutes in the refrigerator will be fine!.
6!. Scoop the PB/sugar mix into the cups, however much you want, until you are satisfied with how much in quantity!. Spread it around until it flattens!.
7!. Reheat the chocolate in 25-30 second increments!. If you have a small bit of chocolate remaining, microwave it in 10-15 second intervals!. Plase the remaining chocolate above the PB mix until it reaches to just below the level of the tray you are using!. The cooling will expand the chocolate!.
8!. Place in the refrigerator for 8-9 minutes!. Remove!. Place a sheet of wax paper or baker's paper (preferably; no wax, or don't even use paper) on top of the tray, then place a flat cooking tray on top!. With one hand on one tray and the other holding the cup tray, turn it upside down!. Using your wooden spoon, lightly (very lightly; this prevents cracking) tap the bottom of the tray until the cups separate!. Bring back to room temperature!.Www@FoodAQ@Com
As an experienced peanut butter cup maker and baker's assistant, I have lots of experience with melted chocolate!. When considering chilltime, the most important thing to do is chill SLOWLY!.
First of all, let me give you my recipe suggestions (for actual peanut butter "cups"):
1!. The confectioner's sugar will be to mix with the peanut butter itself!. I use powdered sugar, but that is just fine if not better!.
2!. Melt the chocolate in increments of 25-30 seconds in the microwave to prevent burning!. If the texture isn't creamy enogh, you can make it creamier by adding a very small amount of vegetable or canola oil to it, then mixing it!. It adds to the sheen lightly as well!.
3!. I don't use butter, but it would be in combination with the PB/sugar mix!.
4!. Use a tray similar to that of a muffin tray, only with smaller indentations!. Using their tray would prevent you from having to use that butter and will form the cups for you!. If you have to use a muffin tray, you'll have some dang large cups (isn't that one reason for making homemade store-bought things, though!? To change the size!? I once saw a 45 lb!. Hershey bar!. How about a footlong granola bar!?) Make them large enough and you could go Guiness all the way!.!.
5!. Spread your chocolate by pouring a small bit into the cup indentation; enough to make the desired thickness/strength for the bottom of the cup!. Using the round end of a wooden spoon, or a metal spoon, or whatever you have available to use to spread, bring the chocolate up to the sides!. At first, the sides will not hold much, but this will be done incrementally!. Once the sides have been sufficiently covered at first, on the workaround of the tray you will already have hardened chocolate!. Pour more into the cup, and repeat!. Two times may be enough to make a strong chocolate wall!. Once finished, the workaround should ensure hardened chocolate!. If not, 3-4 minutes in the refrigerator will be fine!.
6!. Scoop the PB/sugar mix into the cups, however much you want, until you are satisfied with how much in quantity!. Spread it around until it flattens!.
7!. Reheat the chocolate in 25-30 second increments!. If you have a small bit of chocolate remaining, microwave it in 10-15 second intervals!. Plase the remaining chocolate above the PB mix until it reaches to just below the level of the tray you are using!. The cooling will expand the chocolate!.
8!. Place in the refrigerator for 8-9 minutes!. Remove!. Place a sheet of wax paper or baker's paper (preferably; no wax, or don't even use paper) on top of the tray, then place a flat cooking tray on top!. With one hand on one tray and the other holding the cup tray, turn it upside down!. Using your wooden spoon, lightly (very lightly; this prevents cracking) tap the bottom of the tray until the cups separate!. Bring back to room temperature!.Www@FoodAQ@Com
My recipe for peanut butter bars says 2 hours!. Friendly piece of advice, make sure to melt chocolate in a double boiler, if you allow the temperature of the chocolate to exceed 116 degrees it will not set back up!.Www@FoodAQ@Com
When a recipe says chill without a time,
you can count on a least 1 hour!.!.Www@FoodAQ@Com
you can count on a least 1 hour!.!.Www@FoodAQ@Com
I guess as long as they are "chilled" - maybe 2 hours!? 3 hours!? depends on your room temperature too!.!. just see if they aren't soft anymore after 2 hrs or so!.!.!.
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untill the mix is hardWww@FoodAQ@Com
at least an hour!. Poke them and if they are still soft, chill longer!.Www@FoodAQ@Com
i'd say at least 2-3 hours to make sure they are completely firm!.Www@FoodAQ@Com