Step 1: Butter large cookie sheet.

Step 2: In heavy saucepan over medium heat, bring sugar and water to a boil, stirring constantly until sugar is completely dissolved.

Step 3: Stir in peanuts. Set candy thermometer in place, and continue cooking, stirring frequently until temperature reaches 290°F, or hard-crack stage (when a small amount of mixture dropped into very cold water separates into hard and brittle threads), about 20 minutes.

Step 4: Remove saucepan from heat; stir in butter and baking soda; immediately pour onto cookie sheet, spreading with spatula. Cool until completely firm.

Step 5: Break brittle into pieces. Stack on a plate. Store in tightly covered container.

{Makes about 1 pound}

Step 1: Roughly chop the chocolate and melt it in a double boiler (or in a bowl placed over a pot of boiling water), stirring it until it’s smooth and creamy.

Step 2: Blend the peanut butter and cream cheese together in a food processor. Add the sea salt, honey and vanilla and blend until smooth.

Step 3: Using a pastry brush, coat the insides of the 12 foil liners with melted chocolate, placing the coated liners in the muffin tin as you work. Only paint the chocolate on about 1/4” thick — just thick enough to support the filling. When they cool and harden they will from a chocolate shell (about 15 minutes in the fridge). You will have enough melted chocolate left for the tops of the cups.

Step 4: Fill the hardened chocolate shells with the cream cheese mixture and chill again (for another 15 minutes).

Step 5: Re-melt the remaining chocolate (you can even do this step the next day) and top each hardened peanut butter cup with melted chocolate, spreading it to seal the edges. Chill again until chocolate top has hardened (about 30 minutes).

watch how to do it, online

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