Reviewed: Mar. 17, 2013

Great recipe. I did my melting on the stove, and heated the peanut butter up to make it more pliable. Someone else suggested adding crushed graham crackers to the peanut butter, which was a great idea. I left out the confectioner's sugar as unnecessary, added a little vanilla, and used dark chocolate chips; the end result was delicious. I was a little afraid they were going to be hard to get out of the paper cups, but after some freezer time they weren't at all.

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CrazyBlue2Lima

Reviewed: Mar. 9, 2013

The chocolate on top was a little thick, but very satisfying combination of chocolate and peanut butter.

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Reviewer:

l_hemker

Reviewed: Feb. 14, 2013

fantastic. Three things: 1) used a mini muffin tin with no liner, just a little spray oil in the cups. 2) added about a tsp of vanilla as others suggested, to the peanut butter mix. 3) Rolled the pb mix into little balls and dropped them into the cups, pressed down with a spoon dipped in powdered sugar, then topped with the remaining chocolate. Excellent!

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Reviewer:

JMJ13628

Cooking Level: Expert

Home Town: Brookville, Pennsylvania, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Dec. 15, 2012

Was super easy to do. I had to grease my mini muffin pan. Worked out good. I used melting chocolate and chips. I think I will use melting chocolate from now on. But thus was great either way. Thanks for sharing

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jennrobs6

Cooking Level: Intermediate

Reviewed: Dec. 12, 2012

Haven't read all of the reviews, so not sure if this has been suggested yet, but an easier way to spread the chocolate, instead of using a spoon, is with a paint brush. That's what I use in all of my chocolate making when I have to go up the sides of a mold. Of course you use a new one that you designate for food use only. :-D

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Countrydreams

Reviewed: Dec. 7, 2012

These were good and not to hard to make. They are a little rich.

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momcop4ever

Reviewed: Nov. 9, 2012

i served this on my little girl's 7th b-day and the kids devoured it. Made a slight modification on the recipe to cut down a bit on the sugar and used just 1/4 cup, also used bitter-sweet chocolate chips and it was still a kid-magnet! They even asked me to make more for the family reunion.

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Reviewer:

nix ebersole

Reviewed: Nov. 2, 2012

I got little creative. I made the original PB cups but I ALSO went a step further and substituted chocolate for Butterscoth for my second batch (PB "smoothie) and NUTELLA SPREAD for the peanut butter for the next batch. They all went above and beyond expectations! These were simple to make AND amazing! I added approx. a tablespoon of vanilla extract to the peanut butter/Nutella mixture. I don't want to hear anyone ever say "good things DON'T come in small packages!" Because, let me tell you, these pack the punch! I made these for Halloween and blew everyone away. Thank you!!!

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Reviewer:

Sara

Cooking Level: Expert

Reviewed: Oct. 31, 2012

These are awesome - I melted a tiny bit of butter with the chocolate and used crunchy peanut butter. Also added a little vanilla to the peanut butter filling and used dark chocolate rather than milk. They are so fast and easy to make - most of the time is just waiting for the chocolate to harden in the fridge. ALSO great to make ahead - I am planning an event next week and will be adding these to the menu as I can do them a day or two ahead of time! They are perfect - never want to eat another fakey artificial Reese's candy again!

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shannonfaye

Cooking Level: Intermediate

Reviewed: Oct. 29, 2012

I don't make all that many dessert items but I just had to try this with my love for peanut butter cups. My friends loved these as well and it wasn't all that hard to make them.

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