Recess Peanut Butter Cups (Reeses)

These homemade peanut butter cups are a delightful twist on the classic candy, offering a smoother texture and richer flavor than store-bought versions. By using real Hershey's milk chocolate and creamy peanut butter, you create a luxurious treat that balances sweet chocolate with salty, nutty richness. The process is simple: melt the chocolate, combine with a portion of peanut butter for the shell, and layer with a pure peanut butter center. Perfect for parties, gifts, or a sweet afternoon snack, these cups set beautifully in the fridge. They are easy to customize with different chocolates or nut butters, making them a versatile dessert for any occasion. Enjoy the satisfaction of crafting a nostalgic favorite from scratch.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 1599.2

Dietary: Gluten-free, Vegetarian

Description

These homemade peanut butter cups are a delightful twist on the classic candy, offering a smoother texture and richer flavor than store-bought versions. By using real Hershey's milk chocolate and creamy peanut butter, you create a luxurious treat that balances sweet chocolate with salty, nutty richness. The process is simple: melt the chocolate, combine with a portion of peanut butter for the shell, and layer with a pure peanut butter center. Perfect for parties, gifts, or a sweet afternoon snack, these cups set beautifully in the fridge. They are easy to customize with different chocolates or nut butters, making them a versatile dessert for any occasion. Enjoy the satisfaction of crafting a nostalgic favorite from scratch.

Ingredients

8 ounce Hershey's Milk Chocolate
1 1/2 cup Peanut Butter, Divided

Directions

1
Cut cupcake liners to fit a mini muffin tin or use a silicone mini muffin pan.
2
Melt 6 ounces of the chocolate with 1/2 cup of peanut butter in a microwave-safe bowl or double boiler until smooth and combined.
3
Spoon about 1 tablespoon of the chocolate-peanut butter mixture into each liner, spreading it to cover the bottom and slightly up the sides.
4
Place the pan in the refrigerator for 20 minutes until the chocolate layer is firm.
5
While the shells set, melt the remaining 1 cup of peanut butter gently if needed to make it scoopable.
6
Place 1 tablespoon of the melted peanut butter into the center of each set chocolate shell.
7
Melt the remaining 2 ounces of chocolate until smooth.
8
Spoon the remaining chocolate over the peanut butter centers to seal the cups.
9
Refrigerate for another 10 minutes until the top layer is completely set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1599.2kcal

% Daily Value *
Total Fat 103.0g159%
Saturated Fat 43.0g215%
Cholesterol 26.0mg9%
Sodium 464.0mg20%
Total Carbohydrate 136.0g46%
Dietary Fiber 12.2g49%
Sugars 110.1g
Protein 37.7g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure your peanut butter is creamy style for a smooth texture. Natural peanut butter may separate and require thorough stirring before use.

If using a regular muffin tin, line with parchment paper rounds instead of cupcake liners for easier removal.

Store finished peanut butter cups in an airtight container in the refrigerator for up to 2 weeks. Let them sit at room temperature for 5-10 minutes before eating for the best flavor and texture.

You can substitute dark chocolate or white chocolate for variation. If using white chocolate, add a teaspoon of cocoa butter to help it set firmly.

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Read it online: https://www.chefs-mate.com/recipe/recess-peanut-butter-cups-reeses/