HOMEMADE REESE'S PEANUT BUTTER CUPS
Steps:
- Line muffin tin with cupcake liners. In a medium sized mixing bowl mix together the crushed graham crackers, powdered sugar, and peanut butter. (I just softened mine for about 40 seconds in the microwave). Mix together until combined.
- Melt the chocolate chips in a microwave safe bowl stirring 30 seconds at a time until smooth. Add a heaping teaspoon into the bottom of each cupcake liner and spread along the bottom. Follow it by a heaping tablespoon of the peanut butter mixture. Lastly add a heaping teaspoon of the melted to the chocolate and spread evenly over the peanut butter layer. Refrigerate for about an hour until set and firm.
Nutrition Facts : Calories 306 kcal, Carbohydrate 32 g, Protein 7 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 5 mg, Sodium 124 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
REESE'S PEANUT BUTTER CUPS (COPYCAT)
This recipe is from Todd Wilbur's "Top Secret Recipes" (www.TopSecretRecipes.com). In heaven there must be a special place for those of us who love peanut butter & chocolate. This recipe has no added butter like many other copycat recipes. You will need a muffin tin, preferably with shallow cups, but the regular size will work if filled only halfway. Times are a guess-timate and do not include cooling and firming time.
Provided by Kats Mom
Categories Candy
Time 25m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, mix the salt, peanut butter and powdered sugar until firm.
- Melt the chocolate chips in a double boiler over hot, not boiling water (OR you can melt them in the microwave for about two minutes, stirring midway).
- Grease muffin-tin cups and spoon some chocolate into each, filling halfway.
- With the back of a spoon, draw the chocolate up the edges of each cup until all sides are coated.
- Cool in the refrigerator until firm.
- Spread about a teaspoon of peanut butter mixture onto the chocolate in each cup, leaving room for the final chocolate layer.
- Pour some chocolate (I imagine you will need to re-heat it) onto the top of each candy and spread it to the edges.
- Let sit at room temperature or covered in the refrigerator.
- Turn out of pan when firm.
Nutrition Facts : Calories 291, Fat 19.2, SaturatedFat 7.5, Cholesterol 6.5, Sodium 169.6, Carbohydrate 24.4, Fiber 2.2, Sugar 19.8, Protein 7.6
REESE'S PEANUT BUTTER CUPS
Make and share this Reese's Peanut Butter Cups recipe from Food.com.
Provided by Sandangel
Categories Candy
Time 20m
Yield 12-24 serving(s)
Number Of Ingredients 3
Steps:
- Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top.
- of double boiler over HOT, not boiling water, stirring till smooth.
- Use small muffin tin liners, or cut regular cupcake liners down to a 1" depth.
- Spoon HALF of the chocolate mixture equally into the liners.
- Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer.
- Top with remaining chocolate.
- Refrigerate to allow cups to set up before serving.
- 12 Large / 24 Tiny.
Nutrition Facts : Calories 304.4, Fat 22.1, SaturatedFat 7.4, Cholesterol 3.4, Sodium 136.5, Carbohydrate 22.9, Fiber 3, Sugar 17.8, Protein 8.5
REESE'S PEANUT BUTTER CUP FILLING
Homemade recipe for the inside of Reese's cup, so you can make you own at home! [which are so much tastier!] I'd recommend using bitter sweet or milk chocolate, and using a peanut butter cup mold, which you can buy pretty cheaply at Joann's or other craft/kitchen supply stores. And if you don't have powdered sugar, you can blend regular white sugar in a coffee grinder
Provided by glerkydestiny
Categories Candy
Time 5m
Yield 66 small peanutbutter cup fillings, 66 serving(s)
Number Of Ingredients 4
Steps:
- Simple, blend (electric mixer is best with peanut butter) all ingredients together. Even better when chilled slightly.
Nutrition Facts : Calories 24.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 0.5, Sodium 14.7, Carbohydrate 1.9, Fiber 0.2, Sugar 1.6, Protein 0.7
REESE'S™ PEANUT BUTTER CUP BROWNIE TORTE
Double your chocolate pleasure with two layers of brownies frosted and topped with chopped Reese's™ peanut butter cups.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 10
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
- Using foil to lift, remove brownies from pan, and peel foil away. Cut brownie in half; place 1 half on serving plate.
- Spoon frosting into microwavable bowl. Microwave uncovered on High 15 seconds. Stir frosting until smooth. Spread half of frosting over brownie half on plate. Place other half of brownie on top; spread remaining frosting over top. Sprinkle with candies. Refrigerate 30 minutes to set. Store loosely covered.
Nutrition Facts : Calories 420, Carbohydrate 63 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 46 g, TransFat 0 g
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