Reviewed: Apr. 27, 2012

Easy and Yummy

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Reviewed: Apr. 26, 2012

So, so easy and delicious. I followed the recipe almost exactly; I used semisweet chocolate chips (one cup + one cup) melted on the stove with about a tablespoon of butter. I also added about a tablespoon of SKOR chips to the filling. I found the recipe yields approx. 18 pieces. I will definitely make these again, and I will also: 1) use smaller paper cups 2) use real peanut butter instead of Skippy 3) use better quality chocolate 4) stick with the SKOR chip addition, because those little crunchy nuggets were seriously awesome. I brought them to the office for a birthday and they went over REALLY well. :)

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saucyjane

Reviewed: Apr. 8, 2012

I made these for a friend who is a Reeces cup addict, and he said they were 'two thumbs up.' I took the suggestions of other reviewers by greasing a silicone muffin sheet instead of using liners, and added 1/4 cup crushed graham cracker and about 1 tsp vanilla extract to the peanut butter mixture. When they were done the top layer was a bit patchy, and some of the filling was exposed, so I used a pastry brush to smooth the top layer with some additional melted chocolate. It made some really pretty brush strokes, and I'm a bit of an artist, so I'm planning on getting some butterscotch and white chocolate chips - which I can then color with food-dye, and do some nice pictures on the cups for festive treats and gifts to give away.

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Lulu

Cooking Level: Intermediate

Reviewed: Mar. 12, 2012

These were AMAZING! They definitely beat the store bought. I used the paper cup liners and spooned the melted chocolate (which I melted butter in w/ the chocolate) into the tin cups ( about a 1/4 of the way up). Then put into freezer. After I mixed up the peanut butter mixture, I took the chocolate cups out of the freezer & added the P.B. (close to the to the top but not quite). I took the rest of the melted chocolate and poured it on the top (with a small spoon) over all the cups and put in the freezer for about 15-20 minutes. They're great frozen because they pop right out of the cupcake tins! Then you can eat them chilled or wait til they're room temp. Total perfection!

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Bayareagurl

Cooking Level: Intermediate

Home Town: Chico, California, USA

Living In: Sebastopol, California, USA

Reviewed: Feb. 14, 2012

Great recipe-- but take the extra tips as well! I added a teaspoon of butter to the chocolate to silken it a little. I also added 1/4 cup crushed honey graham cracker and 1 tsp vanilla to the peanut butter mixture. Used miniature muffin cups to make the candies like the bite sized Reese's instead of full sized. Skipped the fridge, went directly to the freezer for fast setting. The thinner the chocolate on the walls of the cup the better, as long as it is a solid layer. I also melted a little dark chocolate, put it in a decorating bag and drizzled it over the tops of the cups for a little decoration. Easy and yummy recipe!

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Googoo282

Reviewed: Feb. 12, 2012

Warning: Only make these if you are having a group over or something. Otherwise, you will eat them ALL! These were so good. I never eat junk food or candy but I couldn't stop with these. Easy and fun to make!

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NatDerk

Reviewed: Jan. 2, 2012

I don't understand the reviews stating that this was messy or time consuming. It took me 20 minutes, and that's with a toddler nipping at my heels. I stuck them in the freezer to harden, and that took 5 minutes. I had the perfect amount of chocolate and filling. I easily brushed the melted chocolate up the sides of the cups. I think it's important to cut the paper liners in half. Then you just barely have to push the chocolate up the edge. These would be better with milk chocolate, but I had to use semi-sweet dairy-free, and they were still delicious.

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Jen1974

Reviewed: Dec. 28, 2011

Oh dear goodness, this recipe is a forever keeper for sure! I made these for a Christmas gift and it was VERY well received! I did have to make it twice as the first time I didn't use liners (at the suggestion of other reviews) and they totally stuck. Honestly this wasn't too much a tragedy as I enjoyed devouring the stuck batch, but the second time around using the cupcake liners worked perfectly and came off of the cups with no problem! Make this recipe, you're hips may be sorry but your mouth will not be!

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Everettrj

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Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Reviewed: Dec. 24, 2011

Proportions way off... I needed to find another bag of choc chips to finish and still had a quarter cup of peanut butter left over... The peanut butter mixture was too soft to effectively get into the cups. I also found the step of cooling the first part made them crack apart too easily whereas my old recipe just had you drop a ball of peanut butter in and cover right away w/ more chocolate worked better. I used to make these years ago using mini cups but couldn't find any so tried this one. The taste is great though, and super simple. Next time 1/2 the amount of filling will be what I try.

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norma

Reviewed: Nov. 25, 2011

Fabulous! Read the reviews & incorporated some great tips for an amazing result! The only thing I would say is that using a silicone mini muffin pan is the best thing to put these in! Oh! Also, if you're short on time pop it in the freezer rather than the fridge :) Enjoy!

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