Recipe by pamjlee
"These are a snap to make! Taste just like the ones from the store if not better! Will be gone in minutes."
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semisweet chocolate chips
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.
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.
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!!!
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!
These were delicious. I added some powdered sugar and graham cracker crumbs to the peanut butter to make it a little more like Reese's. They were excellent (if a little messy to make) and very addictive.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Cups
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 107
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