HOMEMADE REESE'S PEANUT BUTTER CUPS
I created this recipe out of necessity. Because I am addicted to Reese's Peanut Butter Cups but they're pretty expensive here in Sydney!
Provided by Nagi | RecipeTin Eats
Categories Sweet
Time 15m
Number Of Ingredients 5
Steps:
- Line 3 x 12 hole mini muffin tins with paper patties.
- Combine peanut butter, butter and sugar in a small saucepan over medium heat. Heat until melted, stirring constantly, until it starts to bubble gently. Remove from heat and add the powdered sugar 1/4 cup at a time, stirring vigorously to dissolve into the peanut butter mixture.
- Set the peanut butter filling aside to cool (refrigerate to speed up the process).
- Melt half the chocolate in the microwave in 30 second bursts, stirring in between.
- Pour about 1 1/2 to 2 tsp of melted chocolate into each muffin cup.
- Scoop up one slightly heaped tsp of the peanut butter filling and roll into a ball then flatten slightly. The disc should be smaller than the muffin cup diameter as you want chocolate to cover the side of the peanut butter filling. Place into the centre of the muffin cup. Repeat with remaining peanut butter filling.
- Refrigerate for 20 minutes until the chocolate is set.
- Melt the remaining chocolate in the microwave in 30 second bursts, stirring in between.
- Pour about 1 1/2 to 2 tsp of melted chocolate into each muffin cup, covering the peanut butter filling. Gently bang the muffin tin on the counter top to even out the surface of each peanut butter cup.
- Refrigerate for 20 minutes until the chocolate is set.
- Remove paper patties and serve.
SOUTH BEACH PEANUT BUTTER CUP
Are you on the South Beach Diet and missing candy bars? Try this tasty sweet treat! Appropriate for all phases...and unbelievably delicious.
Provided by AngelaTN
Categories Dessert
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Microwave fudge pop for about 10 seconds until soft.
- Scrape fudge pop off of stick into bowl.
- Add peanut butter and whipped topping; Stir together.
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- Spray and 8-inch square baking pan with cooking spray, then line with a sheet of parchment paper that covers the bottom and two sides, extended a few inches over the edges. Set aside.
- In a large bowl, stir together the 1 1/2 cups peanut butter with the 1/2 cup melted butter. *Note, it doesn't come together easily at first, so start stirring slowly to avoid splashing out. Add vanilla and stir to combine. Add icing sugar 1/2 cup at a time, stirring in until smooth each time. Transfer to prepared pan and spread to an even layer. Smooth top as well as you can.
- Place chocolate and butter in a microwave-safe bowl. Microwave for 30 seconds. Stir, then microwave for a further 20-30 seconds. Remove and stir until smooth and glossy. Pour chocolate over peanut butter layer, pouring into the centre and spreading out to the edges with the back of a spoon.
- In a small bowl, combine 2 Tbsp melted butter with the 1/4 cup peanut butter and stir until smooth. Let stand to cool and thicken slightly, 3-4 minutes. Using a spoon or a squeeze bottle, make 1/4-inch thick lines with the peanut butter mixture about 1 inch apart. Using a skewer, run lines in the opposite direction, about every 1/2-inch apart, making sure you only run through the chocolate layer and not down to the peanut butter layer. *If desired, you can sprinkle top of chocolate with finishing salt such as Fleur de Sel or Maldon's.
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