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Peanut Butter Cups
SUBMITTED BY:
pamjlee
PHOTO BY:
Miss Bumbles
"These are a snap to make! Taste just like the ones from the store if not better! Will be gone in minutes."
RECIPE RATING:
Read Reviews
(27)
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PREP TIME
10 Min
COOK TIME
5 Min
READY IN
45 Min
Original recipe yield 12 cups
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup semisweet chocolate chips
1/4 cup butter
1 tablespoon vegetable oil
1/4 cup peanut butter
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DIRECTIONS
Coat a small cup muffin tin with cooking spray. In a microwave-safe bowl, microwave chocolate with butter and oil, stirring often, until melted, 1 to 2 minutes. Pour about a tablespoon of the chocolate mixture into each muffin cup.
Melt peanut butter in microwave, 30 to 40 seconds. Spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup. Top with another tablespoon of chocolate.
Chill in refrigerator 30 minutes, until set.
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REVIEWS
Reviewed on Oct. 8, 2003 by
ESKMom
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ESKMom
Oct. 8, 2003
I found this recipe to be good but it is easier if you pipe the chocolate and peanut butter into the muffin cups (paper lined is easiest) with either a pastry bag, or my favorite, plastic bags. I let each layer harden in frige before adding the next. I preferred the flavor of milk chocolate to the semi-sweet, having tried both. Also, don't add too much peanut butter or it is like eating a huge tablespoon of peanut butter. I make buckeye balls every year and actually prefer the filling of those but the ease of these. I think I will be combining the two methods instead! Maybe just a softer, creamier version of the buckeye filling! Great idea though! Never even thought of it after 15 years of rolling and dipping buckeye balls!!!
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15 users found this review helpful
I found this recipe to be good but it is easier if you pipe the chocolate and peanut butter...
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Reviewed on Jan. 18, 2004 by Deneen
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Deneen
Jan. 18, 2004
I have been making these for a long time. People are always impressed. However, I too use the milk chocolate chips. I also add 2-3Tbs. of confection sugar to the peanut butter. It makes the PB filling taste more like the store version and less like a clump of peanut butter.
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9 users found this review helpful
I have been making these for a long time. People are always impressed. However, I too use the...
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Reviewed on Apr. 7, 2007 by
LINDA MCLEAN
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LINDA MCLEAN
Apr. 7, 2007
I think "Acurlytop" has this recipe down and I followed her/his advice by adding the confectioners sugar and the graham crackers. My daughter has a peanut allergy, so I used her soy nut butter. Because it's Easter, I made the filling into egg shapes and simply dipped them into the chocolate. So much easier than having to make the cups. I had my older daughter test taste them and she said they were delicious and tasted very much like Reeses. Thank you so much Pam for a great start to a wonderful treat that I know Ty will be so appreciative of tomorrow morning!
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6 users found this review helpful
I think "Acurlytop" has this recipe down and I followed her/his advice by adding the...
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Reviewed on Nov. 22, 2006 by Acurlytops
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Acurlytops
Nov. 22, 2006
I've made a variation of this for years. I add a little peanut butter to the chocolate--more like Hershey's. Also, I use powdered sugar, graham cracker crumbs, and peanut butter for the filling. More like the real thing and not as rich. if you eat a Reese Cup, you'll notice there's 'some grit' to it--the graham cracker crumbs are perfect for this.
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5 users found this review helpful
I've made a variation of this for years. I add a little peanut butter to the chocolate--more...
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Reviewed on Nov. 13, 2005 by Helia
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Helia
Nov. 13, 2005
I made these as a treat at a pot luck sort of thing and they were a big hit. I also used milk chocolate instead of semi sweet. I mixed three tablespoons of confectioners sugar into the peanut butter as well. They turned out great, but I would recomend leaving them in the fridge for about an hour instead of a half hour, or even putting them in the freezer. Mine turned out a little soft and sticky, but were still great-tasting. Thanks Pam!
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4 users found this review helpful
I made these as a treat at a pot luck sort of thing and they were a big hit. I also used milk...
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Reviewed on Jan. 18, 2004 by RKP
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RKP
Jan. 18, 2004
This recipe was by far the easiest and quickest I've found. I loved these, but prefer to use milk choc chips to give a sweeter taste.
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4 users found this review helpful
This recipe was by far the easiest and quickest I've found. I loved these, but prefer to use...
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Reviewed on Nov. 8, 2003 by MEKOLYLM
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MEKOLYLM
Nov. 8, 2003
Although quick and simple to make the end product was sticky and I'm sorry to say, a little boring. Sorry.
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4 users found this review helpful
Although quick and simple to make the end product was sticky and I'm sorry to say, a little...
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Reviewed on Oct. 8, 2003 by MOMMY9820
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MOMMY9820
Oct. 8, 2003
Quite delicious, and so easy! Thanks for the idea!
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4 users found this review helpful
Quite delicious, and so easy! Thanks for the idea!
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Reviewed on Nov. 29, 2006 by
Miss Bumbles
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Miss Bumbles
Nov. 29, 2006
These are so Delicious! The only thing I did different was to chill each layer prior to adding the next. I also used non-stick mini paper toffee pans. I couldn't believe how easy these were to make (and cheap) as trying to by them is Australia, they are rare and costly. Well done!
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3 users found this review helpful
These are so Delicious! The only thing I did different was to chill each layer prior to adding...
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Reviewed on Feb. 25, 2005 by SYLYRONI
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SYLYRONI
Feb. 25, 2005
This recipe sounded good at first, but came out really bad. I think you meant to say to use milk chocolate chips, because the semisweet didn't come out very good.
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3 users found this review helpful
This recipe sounded good at first, but came out really bad. I think you meant to say to use...
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