Tastes Like A Reeses Cup Food

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 CUP FILLING

Steps:

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

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.

REESES CUP COOKIES

Steps:

• Preheat oven to 350 degrees F. Place parchment paper on the cookie sheets you plan on using.
• Combine chocolate chips and chocolate squares in a microwave-safe bowl. Microwave until melted (you will need to stop the microwave and stir the chips every two minutes to prevent the chocolate from burning). Cool slightly.
• Combine sugar and 1/2 cup shortening in a large bowl. Beat at medium speed until blended and crumbly. Beat in the eggs, one at a time, then add salt and vanilla. Reduce the speed of the mixer. Add chocolate slowly. Mix well. Stir in the flour and baking soda with a spoon until well blended. Shape dough into 1 1/4 inch balls and place a couple of inches apart on an ungreased parchment covered baking sheet.
• Bake at 350 degrees F for 8-10 minutes or until set. Don't overbake! Press the peanut butter cup into the center of each cookie immediately after removing from oven. Cool for a few minutes on the baking sheet and then transfer the cookies to another surface.
• Place the peanut butter chips in a microwave-safe dish. Microwave until smooth (you will need to stir after every minute needed in the microwave to prevent burning). Scrape the melted peanut butter chips into a frosting piping bag with a round, small tip. Squeeze the frosting in a drizzled zig-zag pattern. Enjoy!

TASTES LIKE A REESE'S CUP

Steps:

• Melt peanut butter and add chocolate chips.
• melt and remove from heat.
• quickly stir in milk.
• pour at once into buttered oblong pan and refrigerate.