Reeses Peanut Butter Cups

When Missy posted about her chocolate spanking saga I told her I had a recipe for homemade Reeses Peanut Butter Cups if she wanted it.   And…she did!  Thought some others in blogland might enjoy it also…so here it is!  BTW…the comments in parentheses () in the same color/font as the recipe are from the author of the recipe.  Mine are in purple at the bottom.  LOL

 

Ingredients

• 3/4 lb. Good quality dark or milk chocolate
• 1 Cup of Smooth or Chunky Peanut Butter (I used smooth)
• 1 Cup of Powdered Sugar
• 1/3 Cup of Graham Crumbs
• 1/4 teaspoon salt
• Peanut butter cup mold (also available at craft stores)
• OR muffin/cupcake papers

 

Instructions

Chocolate

1. Melt chocolate at 50% power in the microwave stirring every 30 seconds. The chocolate does not have to be completely melted, as it sits little pieces will melt in. Be extra careful not to overheat the chocolate or it will seize.
2. Place about a teaspoon of chocolate in each well or muffin cup and with the back of a spoon, "pull" the chocolate up the sides ensuring the bottom and sides are completely covered.

3. Place in the freezer for about 30 seconds to stiffen up the chocolate and you can "re-pull" more or fill in any gaps. (I held my mold up to light and it was easy to see spots where the chocolate was thin)
4. Place back into the fridge until cold

Filling

5. Mix together peanut butter, powdered sugar, salt and graham crumbs in a bowl
6. Microwave about 90 seconds to soften the mixture and allow it to be poured.
7. Place 1 tablespoon of the peanut butter mixture into the wells and gently tap or shake to smooth it.

8. Place in the freezer for about 5 minutes

Top

9. Spoon enough chocolate on top of the peanut butter to cover it and shake or tap the mold/cup to smooth the top
10. Refrigerate until cold
11. Enjoy!

Courtesy of Spend With Pennies

This recipe has been created by and is property of Spend With Pennies. 

MY NOTES:
Regarding ingredients:

• I used Dark Chocolate
• I used Natural Organic Smooth Peanut Butter
• I’m assuming she meant Graham Cracker crumbs which is what I used…very finely ground BUT I have also made the recipe without them...only difference is that without makes a bit softer texture in the peanut butter center.
• I used my mini muffin pans…
• once with mini muffin papers
• once without so didn’t have the little ridges...I did wipe each cup with a bit of coconut oil to keep them from sticking.
• You could use regular muffin pans and papers.

Regarding chocolate:

• I prefer to melt my chocolate in a double boiler on the stove…I find I have more control over the chocolate.
• A double boiler is a pot that sits in another pot with water gently boiling in the bottom pot…the water cannot touch the bottom of the upper pot or it can ruin your chocolate.
• If you don’t have a double boiler, you can set a glass or stainless steel bowl over a pot of gently boiling water.

Regarding filling:

• Again, I prefer to melt on the stove rather than the microwave as I have better control over the melting process…
• if you melt your peanut butter too much it is way too runny
• if you get it too hot, it will melt the chocolate when you pour it in.

Regarding top:

• You will probably need to warm the chocolate back up a bit in order to spoon it over the filling.

If you have any questions, please feel free to ask.

Hope you enjoy!