Follow Me on Pinterest

Wednesday, October 31, 2012


I don't know about you but my favorite candy is Reece's Peanut Butter Cups.
I just absolutely love them!  I could just eat them all of the time.
So I found a recipe for making these at home and 
I most happily will share it with you.
 The recipe calls for using the regular size muffin pan
but I opted in using the mini muffin pan.  That way don't feel
so guilty in eating these delights!

 Line your muffin pan and put some of the melted chocolate.

 The creamy peanut butter mixture

 Place the peanut butter mixture on top of the chocolate.
Add more of the melted chocolate on top of the peanut butter mixture.


Homemade Peanut Butter Cups
Yield: Makes 12-18 peanut butter cups (depends on how thick you make the layers)
  • 16 oz semisweet chocolate, chopped
  • 1/2 cup creamy natural peanut butter
  • 2 tbsp butter, softened
  • 1.75 oz confectioner's sugar (1/4 cup+2 tbsp)
  1. Line a standard 12 cup muffin tin with paper cupcake liners.
  2. Melt half the chocolate either in a double boiler (the safer method) or in the microwave (the more dangerous, but easier/lazier method). 
  3. Distribute the melted chocolate into the 12 muffin tins, only barely filling the bottom of each cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes.
  4. In the meantime, whip the peanut butter, butter, and confectioner's sugar together with a hand mixer until mixed and light. Taste it and make sure the sweetness is to your liking. Place small tablespoons of peanut butter into each cup, then drop the pan repeatedly on the counter again, so the peanut butter layer is flattened out. Place in the freezer for 15 minutes.
  5. Melt the last 1/2lb of chocolate, and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. In my experience of making these, the chill from the peanut butter (because it was just in the freezer) will harden up that top layer of chocolate very quickly, so you must flatten out the tops immediately after you pour the chocolate into each cup. Place the peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.
  6. You can either refrigerate them for a peanut butter cup with more bite, or leave them at room temperature for a softer, creamier bite. Just peel the wrapper off, and enjoy!

No comments:

Post a Comment