These taste good, but I have some issues. I pressed the pb mixture into the bottom of a silicone muffin cup, and they came out resembling reeses. But when I dipped them in chocolate (after freezing for quite a while), so much of them crumbled off that the chocolate was a mess, and the "reeses cups" came out looking rough. I would like to add more pb next time to see if they could be a little less crumbly but still be handled. I used super dark chocolate to counteract the sweetness of the confectioner's sugar. I also think tempering the chocolate would be a good idea, as mine didn't set up as well as I would like. I also used coconut oil in place of the shortening, so I don't know if that affected how it set up. If I tempered it, I don't think I would need to add anything to the chocolate.
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These taste good, but I have some issues. I pressed the pb mixture into the bottom of a...