Homemade Peanut Butter Cups Like Reeses Food

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 (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 REESES PEANUT BUTTER CUPS

Steps:

• In a medium-sized bowl, combine graham cracker crumbs and powdered sugar until well blended. Set aside.In a microwave-safe measuring cup, heat 6 Tbsp butter and peanut butter together in microwave for 15 second increments until melted. Stir until combined and pour over graham cracker mixture. Continue to stir until well combined. Set aside.
• Melt half of the chocolate chips with 2 tablespoons of butter in a microwave safe bowl in the microwave for 15 second increments (stirring each time) until chocolate is melted. Place cupcake liners in cupcake tin (mini or regular depending on what size peanut butter cups you want to make-- makes about 36 mini cups or 18 full-sized cups).
• Using a paint brush (I used a flat brush about 1/2" wide), "paint" each cupcake liner with melted chocolate. Be sure to evenly coat the bottom and half way up each cup (if using the "mini" cupcake liners). If you are using full-size cupcake liners paint about 1/3 of the way up each cup. Tip: You don't need to paint the chocolate super thick, just enough so you don't see any of the liner underneath.Place in the refrigerator to cool for about 5 minutes or until chocolate hardens.
• Press about 1 teaspoon of graham cracker mixture in each mini cup (about 1 Tbsp. for regular-sized cups) making sure the top is somewhat flat (it doesn't need to be perfect). Just make sure you don't go above where you "painted" the chocolate on the cup.
• Add remaining chocolate chips to remaining melted chocolate in the microwave-safe bowl and melt together with remaining 2 tablespoons butter (stirring every 15 seconds).Spoon a little chocolate over each peanut butter cup until the peanut butter filling is completely covered (you can lightly shake or tap the cupcake pan to even out the chocolate over the filling). You want the top of the peanut butter cup to look completely flat.
• Place in refrigerator or cool area until chocolate hardens, then serve!

HOMEMADE REESE'S PEANUT BUTTER CUPS

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.

HOMEMADE PEANUT BUTTER CUPS

Steps:

• Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.

HOMEMADE PEANUT BUTTER CUPS

Steps:

• Melt the chocolate in the top of a double boiler. Keep the chocolate warm over low heat until you are ready to start assembling the peanut butter cups.
• Combine the peanut butter, confectioners' sugar, saltines, butter and salt in a bowl and blend with an electric mixer until well combined
• Prepare a muffin pan with 18 paper muffin liners. Add 1 teaspoon melted chocolate to the bottom of a muffin liner. Using the teaspoon, spread the chocolate in a thin, even layer on the bottom and a third of the way up the side. Repeat with the remaining liners. Place the muffin pan in the freezer until the chocolate is set and hardened, about 5 minutes.
• Spread 2 heaping teaspoons of the peanut butter filling in the bottom of a chocolate-coated muffin liner (it should come to below the chocolate line). Top the peanut butter filling with 2 more teaspoons of melted chocolate, spreading it over the top so no filling is visible. Repeat with the remaining liners. Freeze for 10 minutes.
• Serve chilled or at room temperature.

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.

HOMEMADE PEANUT BUTTER CUPS (LIKE REESE'S)

Steps:

• 1. Line muffin tins with paper liners and spray with cooking spray.
• 2. Mix together butter, graham crackers, confectioners' sugar, and 1 cup of peanut butter.
• 3. Press about 1-1 1/2 Tbsp of the mixture into the bottom of the muffin liners.
• 4. Melt the chocolate chips and 4 Tbsp of peanut butter together.
• 5. Spoon over the filling and smooth the tops with a spoon.
• 6. Put in the fridge until set.

REESE'S PEANUT BUTTER CUPS

Steps:

• Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top.
• of double boiler over HOT, not boiling water, stirring till smooth.
• Use small muffin tin liners, or cut regular cupcake liners down to a 1" depth.
• Spoon HALF of the chocolate mixture equally into the liners.
• Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer.
• Top with remaining chocolate.
• Refrigerate to allow cups to set up before serving.
• 12 Large / 24 Tiny.

REESE'S PEANUT BUTTER CUP BARS

Steps:

• Mix butter, graham cracker crumbs, powdered sugar, and peanut butter. (an easy way to measure the peanut butter is to put 1 cup of water into a measuring cup, and then add enough peanut butter to it that the water reaches 2 cups).
• Press mixture into a 9x13" pan.
• Melt chocolate chips in microwave and stir until smooth (try a minute first, and then check).
• Spread chocolate carefully over peanut butter layer with a spatula. (Having one person to pour the chocolate and one to spread works well!).
• Let the chocolate cool for a while, and then cut into bars before the chocolate is completely hardened (or else the chocolate layer will just crack).
• (cooking time is cooling time, and it's a very rough estimate, I didn't keep track).

REESE'S PEANUT BUTTER CUP FILLING

Steps:

• Simple, blend (electric mixer is best with peanut butter) all ingredients together. Even better when chilled slightly.