Reviewed: Feb. 9, 2010

Great, simple recipe with a delish ending. I used reduced fat PB to "healthy them up a bit". I plan on making these again with dark chocolate. So good.

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TheDomesticEngineer

Cooking Level: Expert

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Reviewed: Feb. 7, 2010

A-MAZ-ING! A little messy to coat the bottom of the paper cups, but WELL worth the effort. I used DOVE chocolates (mixed milk w/dark) & used crunchy peanut butter. I also keep them in the fridge 'cause they're so good cold. Everyone that tasted them were completely blown with the first bite. Several people have said why would anyone eat another Reese's PB cup after having one of these!

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Shelia K.

Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

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Reviewed: Feb. 5, 2010

Wow! These are fantastic! They're so smooth and creamy inside and the chocolate is super yummy! My family gobbled them up and now I have to make another batch!

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JULIEIND

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Reviewed: Feb. 4, 2010

These are amazing! Better and richer than reeses pb cups!

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mtnbike03

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Reviewed: Feb. 4, 2010

These are just as good as the peanut butter cups we pay $$ for from the chocolatier at the mall. I would give them 5 stars all the way except I believe you do need to add 1/2 cup of crushed graham crackers into the peanut butter to give it a nicer texture. I also used the mini muffin cups instead of the standard size. I too think they are better that way since they are very rich. MMMMM... I will be making these again and again! Those that had problems with this recipe should remember that in this recipe the chocolate is the star and you wont get a very good candy if you use a poor quality chocolate.

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dreamer727

Cooking Level: Expert

Home Town: Annandale, Minnesota, USA

Living In: Cokato, Minnesota, USA

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Reviewed: Feb. 4, 2010

This is almost identical to a peanut butter egg recipe I use at Easter, very yummy. Another twist is to sweeten and thicken your peanut butter with some melted white chocolate, in place of the confectioners sugar. No measurements here, just kind of tried it one day, adding only as much as my taste required. It was delicious.

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recipejnky

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Reviewed: Feb. 3, 2010

i made these with mini silicon baking cups (made 18 of them) and soy nut butter to accommodate nut allergies. i also used a medium cookie scoop to place the peanut butter mixture into the cooled chocolate cups so it was easier to get an equal amount in each cup. they're fun to make and fun to eat =]

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Crin

Cooking Level: Intermediate

Living In: Davis, California, USA

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Reviewed: Dec. 29, 2009

These were great but very rich.

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punkypoo1988

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Reviewed: Dec. 29, 2009

Was really good.. kids loved them!

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VRamos81

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Reviewed: Dec. 22, 2009

This tasted good, but I was really disappointed with the peanut butter inside. It as too thin and creamy and seemed like it should be more pasty/thick like the actual peanut butter cups. I probably won't make these again, sorry.

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Nicole C.W.

Cooking Level: Intermediate

Home Town: Saint John, New Brunswick, Canada

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Reviewed: Dec. 14, 2009

I also used the mini cups and they came out great. I can't make them as fast as my friends and family can eat them.

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Bob G

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Reviewed: Dec. 12, 2009

These are good but most things with chocolate and peanut butter are. I do like fillings that use butter a bit better so I think I will use that next time. I also used mini muffin cups and made mini peanut butter cups instead of trimming larger paper cups.

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sara_loves2bake

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2009

This is a good recipe...I added 1/2 cup graham cracker crumbs to the mix to get that little bit of gritty texture like reese's. Also I make them in mini cupcake papers, since they are so rich a mini one is plenty to satisfy the craving.

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Mindy

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

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Reviewed: Nov. 7, 2009

Great recipe, tastes good, the only problem is that IT STICKS TO THE PAN. YES, I oiled the pan well. But they're still stuck fast. I don't know how it worked for other people, it's really misleading when some people say use the cups and others say just oil the pan. But next time, I'm using oiled paper cups... HOPEFULLY it'd work out.

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mayura

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

This recipe is so easy and quick! I followed it to the tee the first time, and the second time, I just kind of eyeballed it. You have to play with it, but this is the way to go! I used regular-sized silicone baking cups to make giant ones - what a hit!!! They were even easier to work with than the paper cups too. Enjoy!

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Sarah

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Reviewed: Jul. 29, 2009

Loved it. Loved it loved it loved it. I think next time I'll know to put a little less peanut butter in them but they were just wonderful. Thank you so much for the recipe. I think I may make these often! The best part is, the kids can do most of the work.

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texyemma

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: May 19, 2009

These peanut butter cups are sooo easy to make and sooo good! I do believe that i like them more than the famous Reese's cups. Make sure you have an ice cold glass of milk at the ready because these peanut butter cups are just so rich and creamy. SINFUL!!

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Kat

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Reviewed: Feb. 26, 2009

I got tons of rave reviews when I made these! You have to take your time to do it right, but I thought it was worth it. The creamy peanut butter filling is much better than store bought. I will definitely make again.

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Jess2355

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Reviewed: Feb. 13, 2009

I made these as a Valentine's Day treat for my hubby and oldest son. They are enjoying them, but both say they're almost too rich. I don't eat them myself (this was a true labor of love as I don't like peanut butter in the slightest), so this rating is based on their reviews. They weren't difficult to make, but were a little time consuming. I had filling left over, so I melted more chips and made PB patties with it. I also topped the cups with chocolate hearts (semi-sweet) that I had left over from another project.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Feb. 11, 2009

Very tasty, but a little time consuming. I do a bar recipe that tastes as good but can whip up in 10 min. For Valentines treats for my AWANA class I made these in rubber ice cube trays shaped like hearts. Some of them cracked coming out, obviously not the problem of the recipe, but my own variation on it.

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