Homemade Reese’s Peanut Butter Cups

I truly don’t have the foggiest idea what got into me! I can rely on two or three fingers the occasions I’ve endeavored to make custom made candy in my life! However, for reasons unknown, when I saw this formula for Peanut Butter cups on Rad Megan, it resembled I was being pulled by a concealed power into the kitchen to make them!

It may have something to do with the way that Reese’s Peanut Butter cups/eggs/hearts/Christmas trees, and so forth are my untouched most loved sort of sweets… AND while I’ve seen numerous plans for making a natively constructed rendition of them, I’ve never really discovered one that I thought was something I could really make!

While there is SOME artfulness required when endeavoring to make these, the formula and technique couldn’t be simpler! Also you presumably have all the fixings in your kitchen cabinets at the present time. (I realize I did!)

Reese’s Peanut Butter Cups

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Recipe by onegoodthingbyjillee Course: DessertCuisine: AmericanDifficulty: Easy
Servings

24

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Reese’s Peanut Butter Cups are an American candy consisting of a chocolate cup filled with peanut cream, marketed by The Hershey Company.

Ingredients

  • 16 oz creamy Natural Jif peanut butter (or whatever you have)

  • 2 lb high quality chocolate chips (milk or semisweet…we’re a MILK kind of family)

  • 1 1/2 cups powdered sugar

  • 4-6 tbsp melted butter

  • cooking spray

  • mini cupcake papers

Directions

  • PEANUT BUTTER FILLING
  • Melt butter in microwave. Empty the peanut butter into a bowl and stir in the powdered sugar. Mix in 4 Tablespoons of melted butter. If it seems a little dry and crumbly, add another 1 to 2 Tablespoons of melted butter. Just enough to make into a thick, smooth filling. Set aside.
  • CHOCOLATE BASE & COATING
  • Melt the chocolate in a double boiler (or the microwave), stirring often until it becomes smooth and velvety.
  • Arrange your cupcake papers onto a baking sheet and lightly mist with cooking spray. (I used my mini muffin pans.)
  • Spoon the melted chocolate into the cupcake papers, coating the bottoms and sides entirely. I had to use one finger to “coax” the chocolate up the sides of the cupcake wrapper. Set the extra chocolate aside.
  • Once all cupcake papers are coated, place the tray in the refrigerator to cool for about five to ten minutes.
  • Pipe or spoon the peanut butter mixture into the cooled chocolate cups. I used a Ziploc bag to pipe the mixture into the cups…SO fast and easy that way!
  • When all the chocolate cups are filled, dip one finger into some water and then press down on each glob of filling to flatten a bit. Then spoon the remaining melted chocolate over the top of the peanut butter and place the tray back in the refrigerator for another 30-minutes to set completely. Recipe should yield about 55 mini peanut butter cups.

Notes

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