Candy

DELUXE PEANUT BUTTER CUPS

For presentation, fill decorative tins and
canisters with this delightful confection.

• 1/4 cup plus 2 tablespoons powdered
  sugar
  
• 1/4 cup sour cream
• 2 tablespoons whipping cream
• 1/4 teaspoon vanilla extract
• 3/4 cup chunky peanut butter (do not use
  fresh ground or old-fashioned style)
  
• 1 1/4 pounds bittersweet (not unsweetened)
  or semisweet chocolate, chopped
  
• 3/4 cup roasted unsalted peanuts,
  separated in halves
  

Mix first 4 ingredients in medium bowl. Stir
in chunky peanut butter. Cover and refrigerate
until well chilled. (Can be prepared 1 day
ahead.)
Place 36 foil mini muffin cups (measuring 2
inches in diameter at widest point) on 2
cookie sheets. Melt chocolate in top of
double boiler over simmering water, stirring
until smooth. Remove from over water. Drop 1
teaspoon chocolate into each mini muffin cup.
Rotating each cup, spread chocolate 3/4 inch
up insides of cups with small palette knife.
Refrigerate until chocolate is set, about 20
minutes.
Drop 1 rounded teaspoon peanut butter mixture
into each cup. Flatten slightly with back of
spoon. Remelt chocolate in top of double boiler
over simmering water. Spoon enough chocolate
(about 1 teaspoon) into each cup to cover
filling completely. Sprinkle each peanut
butter cup with several peanut halves. Dip fork
into remaining melted chocolate. Carefully wave
from side to side over peanuts to create
decorative pattern. Refrigerate until
chocolate is set, about 20 minutes.
Divide peanut butter cups among airtight tins.
(Can be prepared up to 4 days ahead and
refrigerate.)

Makes 36.

ALMOND TOFFEE BARK

• 3 cups (10 ounces) sliced almonds
• 1 stick (1/2 cup) unsalted butter,
  softened
  
• 1 1/2 cups sugar
• 1/3 cup water
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 6 ounces fine-quality bittersweet
  chocolate (not unsweetened)
  

Preheat oven to 350°F. and oil a large baking
sheet.
In a large baking pan spread almonds evenly and
toast in middle of oven, stirring nuts halfway
through toasting, until golden, about 10
minutes. In a 3-quart heavy saucepan bring
butter, sugar, water, lemon juice, vanilla,
and salt to a boil over moderate heat, stirring
with a wooden spoon. Boil mixture, without
stirring, swirling pan occasionally, until deep
golden, about 12 minutes.
Remove pan from heat and stir in two thirds
almonds. Immediately pour toffee onto baking
sheet and with an offset spatula spread in a
thin layer. Carefully transfer baking sheet
(it will be very hot) to a rack and cool
toffee.
Chop chocolate. In a double boiler or a small
metal bowl set over a saucepan of barely
simmering water melt chocolate, stirring until
smooth. Pour chocolate over cooled toffee and
evenly spread with offset spatula. Sprinkle
toffee with remaining almonds. Chill toffee,
uncovered, until firm, about 1 hour.
Break toffee into 2-inch pieces of "bark."
Bark keeps, layered between sheets of wax
paper in an airtight container at cool room
temperature or chilled, 1 week.

Makes about 36 pieces.