for the peanut butter cup recipe - can you just use tempered chocolate instead of chilling the chocolate? (that way they will stay better and look great) also, if you use tempered chocolate do you then not need to store these in the refrigerator?
You probably could used tempered chocolate, but only for the last/coating step! I haven't personally done this, but it makes sense. A classic peanut butter cup doesn't use tempered chocolate, though, so if you're looking to mimic the original, it won't be the same.
Please enter a valid email address.
Well played. You deserve a cookie.
Do this, get ahead
For the Lazy Days
Make Crackers, Feel Like a Wizard
Cookbook or Meal-Planning Manual? Both!
DIY King Cake
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)