Reeses Peanut Butter Cups My Version Of Them Recipes

REESE'S PEANUT BUTTER CUP COOKIES

Steps:

• In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
• In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.
• Roll the dough into 1" balls, then roll in sugar. Place onto a non-stick baking mat.
• Refrigerate the cookies for 30 minutes.
• Spray mini muffin tins with cooking spray, then place a cookie dough ball in each muffin cup.
• Bake the cookies at 375 degrees for about 8 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn't be browned at all.
• As soon as the cookies come out of the oven, press the peanut butter cups into the center of the cookie.
• Allow the cookies to cool for about 10-15 minutes in the pan, then loosen the cookies and move them to a wire rack to cool completely.
• Store the cookies in an airtight container.

PEANUT BUTTER CUPS RECIPE

Steps:

• Line a mini muffin pan with small muffin cups.
• Break up your chocolate and microwave for 30 second increments in a microwave safe bowl.
• Pour about 1 tbsp of melted chocolate into each muffin cup. This recipe makes about 24 mini peanut butter cups.
• Place the cups in the fridge until they harden.
• While the first layer of chocolate is solidifying, combine your peanut butter and powdered sugar.
• Pour about 1 tbsp of peanut butter & sugar mix into each cup.
• Then pour another tbsp of chocolate to top off each peanut butter cup.
• Sprinkle with sea salt and refrigerate until the chocolate has hardened.

HOMEMADE PEANUT BUTTER CUPS

Steps:

• In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
• Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
• In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
• Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.

REESE'S PEANUT BUTTER CUPS (COPYCAT)

Steps:

• In a small bowl, mix the salt, peanut butter and powdered sugar until firm.
• Melt the chocolate chips in a double boiler over hot, not boiling water (OR you can melt them in the microwave for about two minutes, stirring midway).
• Grease muffin-tin cups and spoon some chocolate into each, filling halfway.
• With the back of a spoon, draw the chocolate up the edges of each cup until all sides are coated.
• Cool in the refrigerator until firm.
• Spread about a teaspoon of peanut butter mixture onto the chocolate in each cup, leaving room for the final chocolate layer.
• Pour some chocolate (I imagine you will need to re-heat it) onto the top of each candy and spread it to the edges.
• Let sit at room temperature or covered in the refrigerator.
• Turn out of pan when firm.

HOMEMADE REESE'S PEANUT BUTTER CUPS

Steps:

• Line muffin tin with cupcake liners. In a medium sized mixing bowl mix together the crushed graham crackers, powdered sugar, and peanut butter. (I just softened mine for about 40 seconds in the microwave). Mix together until combined.
• Melt the chocolate chips in a microwave safe bowl stirring 30 seconds at a time until smooth. Add a heaping teaspoon into the bottom of each cupcake liner and spread along the bottom. Follow it by a heaping tablespoon of the peanut butter mixture. Lastly add a heaping teaspoon of the melted to the chocolate and spread evenly over the peanut butter layer. Refrigerate for about an hour until set and firm.

REESE'S PEANUT BUTTER CUPS

Steps:

• In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

COPYCAT REESE'S PEANUT BUTTER BARS RECIPE!

Steps:

• Mix Graham Cracker Crumbs, Powdered Sugar, Melted Butter, and 1 cup of the Peanut Butter in mixing bowl.
• Smooth mixture into a 9×13 ungreased glass baking dish, and set aside.
• Place chocolate chips in a microwave safe bowl with remaining ¼ cup of peanut butter, and microwave for 45 seconds, then stir. Microwave again for 30 seconds, then stir until melted. {you may need to microwave one more time for 30 seconds, then stir}.
• Spread melted chocolate mixture evenly over peanut butter mixture already in your baking dish.
• Refrigerate for 3 hours prior to cutting into squares, and devouring!
• Store leftovers in refrigerator. ENJOY!!

REESE'S PEANUT BUTTER CUPS (MY VERSION OF THEM)

Steps:

• 1. CREAM BUTTER, PEANUT BUTTER, & POWDERED SUGAR.
• 2. ROLL PEANUT BUTTER MIX INTO SMALL BALLS. CHILL UNTIL FIRM.
• 3. MELT CHOCOLATE IN MICROWAVE BOWL.
• 4. PLACE BALLS IN SMALL PAPER CUPS OR MOLDS.**TAKE ONLY ABOUT A DOZEN OUT OF FRIDGE AT A TIME SO THEY STAY FIRM.
• 5. WITH A TOOTHPICK INSERTED IN EACH BALL,(USE THE SAME TOOTHPICK), POUR CHOCOLATE OVER BALL,LIFTING SLIGHTLY, SO CHOCOLATE CAN GET UNDER EACH BALL. REMOVE THE TOOTHPICK & COVER THE TOP OF THE BALL WITH THE CHOCOLATE. CHILL. MAY BE EASIER TO JUST POUR A LITTLE CHOCOLATE IN THE BOTTOMS OF EACH CUP, ADD YOUR BALL, THEN POUR CHOCOLATE OVER IT TO FINISH THE BALL.