The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Jul. 21, 2009
Used milk chocolate like others suggested and they were so tasty. I found the chocolate chewy, but I think that was my fault for over-cooking.
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Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: May 8, 2009
we made these the first time and the semi-sweet wasn't enough for us. we used milk chocolate and they seemed to be more for our liking!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Dec. 16, 2008
I used Hershey's milk chocolate chips and with the butter and oil, the chocolate seemed very greasy and oily and did not taste good. Next time I will cut down on the butter and oil. Do as the other reviewer suggested and chill each layer before you add the next. It will be much easier and turn out better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 22, 2008
ALOT of chocolate but very addicting. Yum!
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Cooking Level: Intermediate

Home Town: Belle Plaine, Iowa, USA
Living In: Blairstown, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 1, 2008
absolutely delicious! these were also really easy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Mar. 8, 2008
Nice. I used fresh ground almond butter and it made the filling very much like a reeses texture. I agree on the no vegetable oil and cooling between layers. quite yummy, quick and simple....=dangerous
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 6, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 15, 2007
These were very good and simple to make. I didn't bother with the oil and added a bit of brown sugar to the melted peanut butter.
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Cooking Level: Intermediate

Home Town: Muskoka, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: 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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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Mar. 23, 2007
these were good but the vegetable oil is really not needed
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Jan. 11, 2007
I loved these! Did use 1/2 milk chocolate chips and 1/2 semi-sweet chips. Only problem is waiting for them to 'set up' before savoring them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
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Reviewed: 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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Cooking Level: Intermediate

Home Town: Tathra, New South Wales, Australia
Living In: Busselton, Western Australia, Australia

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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 24, 2006
These are so so yummy. After reading reviews I doubled the recipe and used 1/2 milk chocolate and 1/2 semi sweet. So glad I doubled this..we cant keep our hands off them!
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Cooking Level: Intermediate

Home Town: West Babylon, New York, USA
Living In: Centereach, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 1, 2006
Very rich, but oh so good!
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Mishawaka, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: May 27, 2006
I used a mixture of semi sweet and milk chocolate. It was perfect for us. Thank you for a post that was easy and exactly what we wanted.
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA
Living In: Florissant, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: May 15, 2006
I loved this recipe!! I will definitely use again but next time I'll make more of the peanut butter filling and chocolate. Definitely need to triple the recipe!! I loved the semi sweet chocolate with this it was a big hit with my husband who doesn't like chocolate that much!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Feb. 24, 2006
These are great for a quick chocolate fix. I do see why people might use milk chocolate, but I happen to be a fan of the semisweet chips. I used paper liners in my pan, plopped in the chocolate/peanut butter/chocolate, and threw them in the freezer for a half hour, it worked great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.03 star rating.
Reviewed: Jan. 20, 2006
These did not turn out like I expected at all. The semi-sweet chocolate chips are not right for this, and the peanut butter needs something--maybe powdered sugar, like in buckeyes? This is a good, quick idea, but it didn't work out for us at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: 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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