As Reese's are imported, and if I'm honest really expensive, I decided to make them myself:) This recipe comes pretty darn close to the real deal and are just as dangerously delish!
What you will need for approx. 15 peanutbutter cups
- 460 gr. milk chocolate
- 115 gr. peanubutter
- 2 tbsp. soft butter
- 50 gr. confectioners sugar sifted
1. To start with place the (paper) cupcake holders in a standard muffin tin.
2. Break half of the chocolate into small pieces into a bowl and melt the chocolate au-bain-marie.
3. Once the chocolate has melted use either a tablespoon or a cookie scooper to scoop the chocolate into the paper tins. Don't make the bottom layer too thick as you are adding another layer of chocolate later on and making the layers too thick will decrease the peanut butter taste. Place the muffin tin into the freezer for about 15 minutes to harden the chocolate.
4. While the chocolate is hardening, mix the peanut butter, softened butter and the confectioners sugar together in a bowl until you have a smooth creamy mixture. You can always add some extra sugar if you want a sweeter taste.
5. Take the cups out of the freezer and scoop a nice layer of the peanut butter mixture onto the chocolate. Divide the mixture evenly and place back into the freezer to harden up the PB.
6. Melt the rest of the chocolate au-bain-marie and scoop a last layer onto the peanut butter.
7. Let the cups harden in the freezer for a few hours or overnight. I find the cups to be at their tastiest when you let them soften up a little outside of the freezer before eating them. Peel the wrapper off and enjoy!
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| Peanutbutter Cups Image and original recipe via fifteenspatulas.com |
Happy baking!
Xox Elena
