I can’t have a candy week without including the most popular piece of candy – Reese’s.
That chocolate and peanut butter combination has become a winning recipe in everything from cakes to ice cream.
Reese’s has been one of those candies I thought would be easiest to make as there isn’t any boiling of sugar involved. I couldn’t have been more right! Although slightly tedious, this was a chocolate product I managed to do without supervision.
I had enough chocolate to make 24 Reese’s cups – thank heavens for the invention of the spatula because I scraped that bowl clean to cover that final piece of candy. I had enough peanut butter to make probably 10-15 more chocolate peanut butter cups. (I saved that peanut butter filling for mixing into brownie batter – because, why not!?)
I was quite nervous that despite spraying them I wouldn’t be able to pull the candies out of the cupcake liners. I had nothing to fear and these tasted just like the real thing- maybe better!
Without the added chemistry type ingredients, these babies melt fairly quickly, so I suggest storing them in the fridge.
Copy Cat: Reese’s Cups
- 1 bag (11.5 oz) milk chocolate chips (you could use dark or white chocolate if you prefer)
- 1 jar (10 oz) creamy peanut butter
- 3/4 C + 2 tbsp powdered sugar
- 2-3 tbsp melted butter
- Line a mini muffin tray with mini cupcake liners. Lightly spray with cooking spray.
- Melt chocolate over a double boiler.
- Spoon chocolate into liners and spread it up the sides. Place tray in the fridge for 10 minutes.
- In a large bowl mix peanut butter, powdered sugar, and butter with a hand mixer until smooth. Place in a piping bag. Pipe peanut butter mixture into chocolate lined cups. Flatten with spoon or finger.
- Top peanut butter filled cups with remaining melted chocolate.
- Chill at least 1 hour.
*This recipe is adapted from Jillee at http://www.onegoodthingbyjillee.com/2012/04/homemade-reeses-peanut-butter-cups.html