These were for dessert tonight, but we ended having them before dinner. 😉 I was trying to think of what to bake today since I was a little bit bored and didn't feel like watching a marathon of the Next Iron Chef. Chocolate chip cookies? Muffins? How bout making some Reese's peanut butter cups? Making these is fairly simple, it just takes a little time to get them to look perfect, which I really didn't accomplish. I've seen a recipe for pumpkin reese's peanut butter cups floating around on the internet, and instead of using dark chocolate (which I think would be still good) you use white chocolate. The filling is pumpkin pie filling instead of peanut butter. Those might be on my to try list next.
Next week is only a 3 day week and Thanksgiving, the best eating Holiday of the year! I don't even have to cook at all either. Monday is leftover chicken pot pie, Tuesday is Taco Tuesday, and Wednesday we are going to go out for pizza with my aunt. Then Thursday is the eating Holiday and probably leftovers for Friday. Here is a picture of my trophy that I won at work too.
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Homemade Reese's Peanut Butter Cups
Scale
Ingredients
For the chocolate shells:
16 oz (450 g) semi-sweet chopped chocolate
For the peanut butter filling:
½ cup (125 g) peanut butter
½ cup (55 g) powdered sugar
1 tsp. vanilla extract
2 tbsp milk
Instructions
Melt the chocolate using a double boiler checking and stirring every 15 seconds until smooth and creamy.
In a bowl, mix the peanut butter and the powdered sugar. Add the vanilla then the milk, one tablespoon at a time until you get
the desired consistency. You want the mixture to be firm, but spreadable. Set aside.
Once the chocolate is melted, stir and dollop about 1 tablespoon of the chocolate into the bottom of a muffin cup. Using the back of your spoon, smooth the chocolate around so that it completely coats the inside of the muffin liner.
Repeat this step for 24 cups. Place the cups on a tray and put them in the fridge for about 20 minutes until the chocolate is totally solid.
Take about 1 tablespoon of the peanut butter mixture and drop it on top of the firm chocolate. With a finger, smooth the filling down so that it’s flat.
Top with melted chocolate until all the peanut butter is covered. Spread the chocolate around with the back of your spoon. Again, put these cups on a tray and return to the fridge to harden.
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